3 (1/2 fluid ounce) cans crushed pineapple, with juice
1 cup butter, softened
In a blender or food processor, combine the crushed pineapple with 1 cup butter. Blend until smooth. Pour the juice over the top, and set the temperature to 325 to 350 degrees F (165 to 175 degrees C). Cover the cake with foil, and let set in refrigerator for several hours.