1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cup vegetable oil
3 eggs
3 cups powdered sugar
3 cups all-purpose flour
1 teaspoon baking powder
1 (19 ounce) can crushed pineapple with juice
1 1/2 cups milk
1 cup chopped pecans
1 cup cherry preserves
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease two or three baking sheets.
In a large bowl, cream together butter and sugar until smooth. Beat in vanilla. Beat in oil, eggs and flour. Mix in pineapple, milk, pecans and cherries. Stir pineapple mixture into creamed mixture, continuing to blend with oil and flour as needed. Pour into prepared pan, securing foil with small paper cuts.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into center comes out clean. Cool with wire rack. Frost cake with pineapple preserves during last 20 minutes of baking. Crush pecans during last 5 minutes of baking. Place cake on wire rack and chill in refrigerator.
To make the pineapple preserves: In a medium bowl, mix pineapple, peach preserves and peach preserves. Reserve 1 cup pineapple preserves for garnish.
To make cherry preserves: In a medium bowl, mix 1/2 cup peach preserves with 1 box cherry preserves. Sprinkle pineapple mixture over cherry cake. Garnish top and sides for garnish.
To make pineapple preserves: In a large bowl, beat the reserved pineapple preserves with green beer. Fill a 9x13 inch glass pan with a large saucepan cup. Pour 1 cup of pineapple preserves, egg whites and vinegar over plum pie. Sprinkle with pecans.