2 sticks butter
1/2 c. shortening
2 3/4 c. sugar
6 lg. eggs
3 c. sifted flour
1 1/4 c. crushed pineapple, undrained
1 tsp. baking powder
3 tsp. vanilla
1 tsp. butter flavoring
1 1/2 tsp. pineapple flavoring
Yellow food coloring (use amount desired)

Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each one. Sift flour with baking powder; alternate with pineapple and juice. Add flavorings and food coloring. Pour batter into a greased and floured tube or bundt pan.

Place in cold oven; turn on to 350 degrees for approximately 1 1/2 hours. Remove cake from pan.

NOTE: For best results, make Pineapple Supreme Cake Topping ahead of time and apply to cake when it comes directly from the oven.

PINEAPPLE SUPREME POUND CAKE TOPPING:

Apply to cake while hot:

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

Bring to a boil and simmer for 3 to 4 minutes. Apply to cake.