Pineapple Cake

1 c butter
4 eggs
1 1/2 t baking powder
1 1/4 c milk
2 c sugar
3 c flour
1 t salt

Preheat oven to 350 degrees. Grease and flour 3 8-inch round cake pans. Set aside. Separate eggs. Beat yolks until lemon colored. Cream butter and sugar in large mixer bowl on medium speed of electric mixer. Add egg yolks and beat well. Sift flour, salt and baking powder together in small mixing bowl. Add to butter mixture and beat well. Beat egg whites until stiff peaks form. Fold into cake batter. Pour evenly into prepared cake pans and bake for 30-40 minutes at 350 degrees. Cool in pans for 10 minutes, then remove to wire cooling rack. Cool completely and then frost.

Icing:

1 lg can crushed pineapple
1 small, flat can crushed pineapple
1 1/2 c sugar
3 T flour
3 T butter

Drain pineapple. In medium saucepan, combine sugar, flour, butter and juice. Cook and stir until thick. Add pineapple, stir well, and spread between layers and on top of cake.