1/2 c. shortening
1 c. butter
2 3/4 c. sugar
6 eggs
3 c. cake flour
1/4 c. milk
1 tsp. vanilla
3/4 c. crushed pineapple, undrained
Pineapple Glaze
1 tsp. baking powder

Combine shortening, butter and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk and vanilla, beating well after each addition. Stir in crushed pineapple. Pour batter into a well greased and floured 10 inch tube pan. Place in cold oven. Set temperature at 325 degrees and bake 1 hour and 15 minutes or until cake tests done. Cool 10-15 minutes in pan. Invert onto serving plate. Drizzle pineapple glaze over top and sides.

PINEAPPLE GLAZE:

1 1/2 c. powdered sugar
1/4 c. butter
1 c. crushed pineapple, drained

Combine butter and powdered sugar, mixing until smooth. Stir in pineapple.