This recipe originally came from my grandmother, Ruby Collum Bratton. We called her Big Mama, a name that suited her to a T. She was from Jemison, Alabama, and she was one of the most extraordinary cooks I've ever known. Lunch, or dinner as she would have called it, was a pull out all the stops affair. It would typically include chicken and dumplings, pot roast, green beans, fried corn (creamed corned if you're from the North), fried okra, greens, a sweet salad like Heavenly Hash, a combination salad (lettuce & tomatoes dressed with mayonnaise), various pickles and relishes, and of course corn bread and rolls. Dessert would depend on the season, but would usually include a cobbler and a cake. In July she would always have peach cobbler, along with a poundcake and fresh peaches. The pineapple cake could be made anytime since it uses canned, crushed pineapple. My grandmother gave this recipe to my mom, and Mama always fixed this for Daddy's birthday.
This icing is not very pretty. If you're one of those people who wants everything to look perfect, do not use this recipe. It's sloppy, runny, and fantastically delicious. Don't worry if it looks a little broken, that's just the way it is.
1 small can Dole's crushed pineapple
1 stick butter
4 cups confectioner's sugar
Beat the butter and add the sugar, creaming until smooth. Add the can of pineapple, along with the juice. Mix thoroughly. It will be runny. Fill and ice a yellow cake.