Ingredients:

2 c. Self- rising flour

3 whole eggs, beaten

1/2 cup black walnuts

2 c. diced canned pineapple (drain juice from one can)

2 cup sugar

1 cup cooking oil

1 tsp. vanilla

Directions:

1. Combine flower and sugar. Stir in eggs, oil, and vanilla. Mix well. Add Pineapple and black walnuts and stir until batter is well blended.

2. Pour into a greased and floured Bundy pan or a 13 x 9 in cake pan.

3. Bake at 350 degrees 45- 55 minutes. Oven temperatures may vary, adjust timing as needed. 4. Cake will have a moist texture. Serve as a dessert or for breakfast.

Bon Appetit!