1/4 c. butter
1/2 c. granulated sugar
2 egg yolks
1/2 tsp. vanilla
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 egg whites
1 tsp. vanilla
1/2 c. granulated sugar
1/3 c. chopped pecans
1 c. whipping cream
2 tbsp. sifted powdered sugar
1 tsp. vanilla
1 can (8 oz.) crushed pineapple, drained

In a mixer bowl, cream together butter and 1/2 cup sugar; add egg yolks and 1/2 teaspoon vanilla. Beat with electric mixer until light and fluffy. Stir together thoroughly flour, baking powder and salt. Add to creamed mixture alternately with milk. Pour into 2 greased, paper lined 8 inch round baking pans.

Beat egg whites and 1 teaspoon vanilla until soft peaks form, gradually add 1/2 cup sugar. Beat until stiff peaks form. Carefully spread egg white mixture over unbaked layers. Sprinkle pecans over egg whites. Bake at 350 degrees until wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Carefully remove from pans. Turn cake layers.

For Filling: Combine whipping cream, powdered sugar and 1 teaspoon vanilla. Beat until soft peaks form. Fold in pineapple. Place 1 layer, cake side down on cake plate. Top with filling. Place second layer, top with meringue side up. Chill. Serves 8.