1 c. shortening
2 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. butter flavoring
1/2 tsp. pineapple flavoring
1/2 tsp. yellow coloring
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2/3 c. buttermilk
1/3 c. crushed pineapple, drained, reserved
1/2 c. pecans

Preheat oven to 325 degrees, cream shortening and sugar. Add eggs one at a time. Add vanilla and yellow coloring. Mix well. Sift flour, salt, soda and baking powder together; add alternately with buttermilk. Fold in crushed pineapple and pecans; blend well. Pour into 10 inch tube pan or 2 loaf pans that has been greased and floured. Bake at 325 degrees for approximately 1 hour and 20 minutes, or until toothpick inserted in center comes out clean.

ICING:

1 c. sugar
1/2 c. pineapple juice
1/4 c. crushed pineapple
1/2 tsp. vanilla
1/2 tsp. butter flavor
1/2 tsp. pineapple flavor

Combine sugar, pineapple juice and pineapple flavoring and bring to a boil, stirring constantly. Boil 1 minute and spread on cake.