3 c. sugar
3 c. cake flour
2 c. Crisco
9 eggs
1 tsp. vanilla flavoring
1 tsp. butternut flavoring
1 lg. can crushed pineapple

Cream sugar and Crisco well. Alternate flour and eggs, beating well after each addition (may add 3 eggs at a time) ending with flour last. Drain pineapple (save juice). Fold in 1/2 can drained pineapple. Bake in tube cake pan at 300-325 degrees for 1 1/2-2 hours.

Use remaining pineapple and 1/2 package powdered sugar to make a thin glaze. If too thick add small amounts of juice until of right consistency. Drizzle over cake while cake is still hot. Poke holes in cake with a knife so juice will penetrate cake.