1 1/2 cup of sifted all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
2 tablespoons of sugar
1 egg
1/2 cup of milk
1/3 cup of shortening, melted
1/3 cup of crushed pineapple, well drained
2 tablespoons of honey
1 tablespoon of butter, melted
3 tablespoons of chopped pecans  

Sift together the flour, baking powder, salt and sugar. Beat egg. Add the milk and cooled shortening. Pour into flour mixture, stir only until dry ingredients are moistened. Turn into greased and floured 8 inch round layer cake pan. Mix pineapple, honey and butter together. Spoon pineapple topping over batter. Sprinkle nuts on top. Bake in a preheated 400ºF. oven for 30 minutes. Serve warm.

Pineapple Coffee Cake

CAKE:

1 cup of corn oil
1 cup of  granulated sugar
4 eggs
1 teaspoon of vanilla
2 1/4 cup of flour
1 teaspoon of  baking powder
1/2 teaspoon of baking soda
Pinch of salt

FILLING:

1 large can of crushed pineapple in heavy syrup
1/2 cup of  granulated sugar
3 tablespoons of cornstarch

Filling: Combine ingredients, heating until bubbly. Set aside. Cake: Beat together oil, sugar. Add eggs, then vanilla. Sift dry ingredients twice. Add a little at a time to the egg mixture. Put 3/4 into a 9 x 13 inch pan, then the pineapple mixture, then place remaining dough on top. Bake at 325-350ºF.  for 30 minutes.