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2 1/4 c. self-rising flour
1 1/2 c. sugar
2 eggs
1 tsp. vinegar
1 tsp. vanilla
1 c. buttermilk
1 tsp. baking soda
1 c. Wesson oil
1 sm. can crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
1 box confectioners sugar
1 stick butter or margarine, softened
1 tbsp. pineapple with juice


Blend together Wesson oil, eggs and sugar. Add vinegar. Let stand for one minute; stir. In separate bowl, mix flour and baking soda. Add the egg mixture and vanilla. Gradually pour in buttermilk, mix well. Drain pineapple juice and reserve along with 1 tablespoon of pineapple (to be used in frosting). Add to mix and stir. Pour into two greased pans. Bake 25 minutes at 375 degrees.


Mix together softened butter (or margarine) and cream cheese. Add confectioners sugar, pineapple juice and 1 tablespoon pineapple. Mix all together until smooth and spread on cake.

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