2 1/3 cup flour
3 1/2 teaspoon baking powder
1 teaspoon salt
14 oz can of crushed pineapple (reserve 1/3 cup of juice for icing)
1 cup milk
2/3 cup butter
1 2/3 cup granulated sugar
1 teaspoon vanilla
Drain canned pineapple reserving 1/3 cup of the juice for the icing (if you are making) and 1/4 cup of juice to add to milk for cake later on. Set aside.
Sift together flour, baking powder, and salt and set aside.
In a mixing bowl, cream butter and beat in sugar. Beat in each egg and vanilla until light and fluffy.
Add reserved 1/4 cup of pineapple juice to the 1 cup of milk. Alternately add liquid and dry ingredients to creamed mixture until all are completely added and mixed.
Fold in drained crushed pineapple. Pour into 9 x 13 greased (I use cooking spray) baking dish (or 2 8" circular pans). Bake in 350 degree F oven for 35 to 40 minutes or until knife inserted comes out clean.
The cake is perfectly edible at this stage or you can add the icing.