1 c. flour
1/8 tsp. salt
2 tsp. vanilla
1/2 c. oil
5 tbsp. milk
2 tsp. baking powder
4 eggs, separated
1 1/2 c. sugar
3/4 c. chopped pecans

Mix flour, baking powder, and salt. Beat egg whites until foamy. Beat in 1 cup sugar gradually. Add 1 teaspoon vanilla. Mix oil, sugar, and egg yolks; beat in flour, milk, and 1 teaspoon vanilla. Put in two cake pans. Top each with 1/2 of meringue and sprinkle on pecans. Bake 25-30 minutes at 350 degrees. Put meringue down on one layer, up on the other and spread with filling between.

FILLING:

2 (8 oz.) cans crushed pineapple, drained

Press dry with paper towel. Beat 1 cup heavy cream with 1 1/2 teaspoons powdered sugar and 2 teaspoons vanilla until stiff. Fold in crushed pineapple.