This is an old, tried and true pineapple cake recipe that's been around for over 30 years--that's how long I've been making it anyway! What's so interesting about this cake is that it has no butter, oil or shortening! It goes by many names, but no matter what you call it it's moist, delicious, pineapple-y and mixes up in no time. I think I like my frosting better tho'...only 1/4 cup butter, which I believe really gives it more of a cream cheese taste, and 2 c. powdered sugar.
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This is an old, tried and true pineapple cake recipe that's been around for over 30...