1 cn (20 oz) crushed pineapple
2 1/2 c  Flour
1 tb Baking powder
1 tb Cinnamon
1 ts Salt
1/2 ts Baking soda
3/4 c  Butter
1 c  Sugar
3 lg Eggs
1 1/4 c  Sour cream
1 cn (4oz) walnuts, coarsely
Chopped
Sugar for topping
(optional)

Heat oven to 350. Butter two 8″ round cake pans & line bottoms with
waxed paper. Drain pineapple well, reserving 1/4 cup juice. Stir
together flour, baking powder, cinnamon, salt & soda in medium bowl.
In large bowl, beat butter & sugar on high until pale & creamy. Add
eggs one at a time, beating after each. Stir in flour mixture with
spoon just until incorporated. Mix in sour cream & pineapple syrup.
Fold in pineapple. Spoon into pans; top with nuts. Bake 20-25
minutes. Sprinkle sugar on hot cake. Cool 5 minutes on rack.