Pineapple Butternut Cake

Cake:
1 1/2 cups granulated sugar
3/4 cup shortening
3 eggs
1 cup milk
2 teaspoons butternut flavoring
2 1/4 cups cake flour
1 teaspoon salt
3 teaspoons baking powder

Cream sugar and shortening. Add eggs one at a time and beat after each addition. Add milk and flavoring. Mix in dry ingredients. Beat on high speed for 2 minutes. Bake at 325 degrees F for 30 minutes in 2 greased and floured 9-inch cake pans.

Filling:
1 (20 ounce) can crushed pineapple
3 tablespoons cornstarch
1/2 cup margarine
1 cup granulated sugar
1 tablespoon butternut flavoring
1 cup flaked coconut
1 cup chopped pecans
1/2 cup maraschino cherries, halved

Cook the first 5 ingredients until thick. Add remaining ingredients. Spread filling between layers, then ice entire cake.