Pineapple Coffee Cake

Cake:
1 cup corn oil
1 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt

Filling:
1 large can crushed pineapple in heavy syrup
1/2 cup granulated sugar
3 tablespoons cornstarch

Filling: Combine ingredients, heating until bubbly. Set aside.

Cake: Beat together oil and sugar. Add eggs, then vanilla extract.

Sift dry ingredients twice. Add a little at a time to the egg mixture. Put 3/4 of dough into a 9 x 13-inch pan, then the pineapple mixture, then place remaining dough on top. Bake at 325 to 350 degrees F for 30 minutes.