1/2 cup margarine
1/2 cup white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 cup vegetable oil
1 cup brown sugar
1 egg, lightly beaten
1/2 cup shredded fresh pineapple
1/4 cup chopped walnuts
1 1/4 cups all-purpose flour for setting
1 teaspoon Vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan or 9 inch square pan.
In a large bowl, cream together margarine and sugar until smooth. Beat warm brown sugar until fluffy; stir into margarine mixture. Beat in flour and baking soda. , alternating with oil. Beat in pineapple and nuts. Adjust amount of brown sugar as desired. Spread evenly into prepared pan.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Cool completely,, refrigerate and store in refrigerator. Store in tightly covered refrigerator.
In the second round of layers, cream together margarine cream cheese and 1 cup white sugar. Beat with electric mixer, scraping bowl constantly. Beat in flour mixture until well blended. Spread evenly over margarine and brown sugar layers. Refrigerate 2 hours, or until firm. Roll browned crust into circle.
Arrange pineapple and walnuts over brown sugar layer. Top with pineapple and walnuts. Brush with remaining 1/4 cup brown sugar. Place over brown sugar layer.
Remove pineapple and walnuts from unbaked cinnamon cookie sheets. Dust with remaining brown sugar.