1/2 c. shortening
1 c. butter
2 3/4 c. sugar
6 lg. eggs
3 c. sifted flour
1 tsp. baking powder
1/4 c. milk
1 tsp. vanilla
3/4 c. crushed pineapple with juice
1/4 c. butter
1 1/2 c. confectioners' sugar
1 c. crushed pineapple, drained

Cream together the shortening, butter and sugar in a large mixing bowl. Add the eggs, one at a time, beating thoroughly after each addition. Sift the flour with the baking powder and add to the creamed mixture, one heaping spoonful at a time, alternately with the milk.

Add the vanilla and stir in the crushed pineapple with the juice, blending well. Pour the batter into a well greased 10 inch tube pan. Place in A COLD OVEN. Set the temperature at 325 degrees and bake 14 hours or until the cake springs back when lightly touched.

Let cake stand a few minutes in the pan, then run a knife around the edge of the cake and remove carefully from the pan to a cake rack.

Mix together the butter, confectioners' sugar and the drained pineapple. Pour over the cake while it is still hot. Allow cake to cool completely before serving.