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Pineapple Cake
Ingredients:	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 3 eggs 1 teaspoon vanilla
Directions	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.