|Sugar||4 Cup (64 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||3 Teaspoon|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Crushed pineapple||1 Can (10 oz)|
|Milk||1 Cup (16 tbs)|
Cream 1 1/2 cups sugar and 3/4 cup butter; add eggs, one at a time, beating thoroughly after each addition.
Combine flour and baking powder; add to creamed mixture alternately with pineapple juice, 1/2 cup water and vanilla.
Pour into pan.
Bake at 325 degrees for 35 minutes.
Drain pineapple; reserve juice.
Combine remaining sugar, milk, 1 teaspoon butter and salt in saucepan; cook, stirring frequently, until sugar is dissolved.
Remove from heat; beat until cooled slightly.
Pour small amount of reserved juice over cake.
Cover top of cake with topping.