Sift together into a large bowl:

2 1/2 c. sifted cake flour
3 1/2 tsp. double-action baking powder (4 1/2 tsp. single-action)
1 tsp. salt
1 c. sugar
2/3 c. Crisco
3/4 c. canned pineapple juice

Mix dough to dampen flour. Beat 2 minutes. If by hand, count beating time only. With electric mixer, use "low speed", scrape bowl often; scrape beaters after 2 minutes.

Add:

2 eggs
1/4 c. canned pineapple juice
1 tsp. grated lemon rind

Beat 1 minute. Bake in 2 greased 8-inch layer pans, lined with plain paper in a 350°F oven for about 30 minutes. Cool. Frost with Pineapple Cherry Frosting.

PINEAPPLE CHERRY FROSTING:

4 cups confectioners' sugar, sifted
1/4 cup Crisco
1/4 cup butter
2 1/2 tbsp. maraschino cherry juice
2 1/2 tbsp. canned pineapple juice

Blend sifted confectioners' sugar with Crisco and butter. Stir in maraschino cherry juice and canned pineapple juice. Mix until smooth. Frost; decorate with cherries.