1/2 cup butter or margarine
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 cup crushed pineapple, with juice
2 1/2 cups sifted cake flour
1/8 teaspoon salt
2 1/2 teaspoons double acting baking powder
1/4 cup water
3 eggs, separated
whipped cream

Cream butter or margarine. Add sugar gradually while continuing to cream. Add pure vanilla extract and pineapple. Mix and sift flour, baking powder and salt. Add alternately with water. Beat egg whites stiff; fold in. Bake in 2 greased and floured 8 inch layer cake pans in moderate oven (350° F.) for 35 to 40 minutes. Cool, wrap, seal, label and freeze. To serve, fill and top with whipped cream. Garnish with bits of drained, crushed pineapple.