1 8-ounce can crushed pineapple, drained (reserve the juice)
For the Frosting:
½ cup butter
4 cups powdered sugar
6 tablespoons crushed pineapple
2 tablespoons pineapple juice
For Dipping:
1 package Candiquick
Gold sprinkles
Method
For the Cake:
Preheat oven to 350.
In a medium bowl, combine dry ingredients. In a separate bowl, whisk together oil, buttermilk, eggs, and vanilla. Stir in sugar and pineapple. Add flour mixture and stir well. Pour into a 9x13 pan (or 2 8-inch rounds). Bake for 35 minutes, or until lightly golden.
For the Frosting:
In the bowl of an electric mixer, cream butter. Add sugar gradually, beating well. Stir in crushed pineapple and juice, beating until desired consistency is reached.
To Assemble:
Let cake cool entirely. Crumble into small pieces into a large bowl. Stir in frosting and combine well. Form mixture into balls. Chill in refrigerator at least 2 hours.
Melt Candiquick according to package directions. Dip balls into melted candy and sprinkle with gold sprinkles.