Pineapple Chiffon Cake With Pineapple Frosting

• 2 cups all-purpose flour
• 1-3/4 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 8 eggs,
• 3/4 cup pineapple juice
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• 3/4 cup butter, softened
• 2-1/2 cups confectioners' sugar
• 3 teaspoons vanilla extract
• 1 can (8 ounces) crushed pineapple, drained

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
2. Spoon into an ungreased 10-in. tube pan. Bake at 325u0b0 for 50-55 minutes or until top springs back when lightly touched. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter.
3. In a large bowl, cream the butter, confectioners' sugar and vanilla. Stir in pineapple. Frost cake. Store in the refrigerator.

flour, sugar, baking powder, salt, eggs, pineapple juice, canola oil, vanilla, cream of tartar, butter, sugar, vanilla, pineapple

Taken from www.tasteofhome.com/recipes/pineapple-chiffon-cake-with-pineapple-frosting/ (may not work)