1 1/2 c. flour
1/4 tsp. salt
2 tsp. double acting baking powder
4 eggs
2 c. sugar
1 lg. can crushed pineapple
2 tsp. vanilla
2 c. chopped nuts

Sift together flour, salt, and baking powder. Beat eggs until fluffy. Gradually add sugar, beating constantly until thick and ivory colored. Add vanilla. Fold in drained, crushed pineapple (reserve liquid); add nuts. Fold in dry ingredients gently, but thoroughly into a well greased 9 x 13 inch pan. Bake at 350 degrees for 35-40 minutes.

PINE - SCOTCH PUDDING SAUCE:

1 stick butter
2 tbsp. flour
1 c. brown sugar
1 c. pineapple juice

Melt butter in saucepan. Blend in flour. Add brown sugar and pineapple juice. Mix well. Boil for 3 minutes, stirring constantly. Beat 2 eggs gradually. Add sauce to eggs while beating return to saucepan. Cook for 1 minute; cool slightly and ad 1 teaspoon vanilla. Pour over cake in pan. Top with Cool Whip.