Ingredients
1 cup sugar
1/2 cup butter
3 eggs, separated
2-1/2 cups sifted cake flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup pineapple juice
1 tsp. vanilla
1 can (8-3/4 oz.) crushed pineapple

Directions
Cream the butter and 3/4 cup of sugar until light and fluffy. Add the egg yolks and blend thoroughly.

Sift the dry ingredients together. Add the dry ingredients to the creamed mixture alternately with the pineapple juice, vanilla and contents of the can of pineapple, beating thoroughly after each addition.

Beat the egg whites until frothy and gradually add the remaining 1/4 cup of sugar, beating until stiff. Fold into the cake batter.

Turn the batter into two greased and floured 9-inch layer cake pans.

Bake at 350 degrees for 30 minutes or until the cake springs back in the center when lightly touched with a finger. Remove the cake from the oven and allow to cool before frosting.