Instructions: 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.

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