1/2 c. shortening
2 sticks butter
2 3/4 c. sugar
6 lg. eggs
3 c. all purpose flour
1 tsp. baking powder
1/4 c. milk
1 tsp. vanilla
3/4 c. crushed pineapple with juice

Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each addition. Add flour sifted with baking powder, 1 spoonful at a time, alternating with milk. Add vanilla. Stir in crushed pineapple and juice and blend well. Pour batter into well- greased and floured 10-inch tube pan. Place in cold oven. Bake in a 325 degree oven for 1 hour and 30 minutes or until top springs back when touched lightly. Let stand for a few minutes in pan. Run knife around edges and remove carefully to rack.

FROSTING:

1/2 stick butter
1 1/2 c. confectioners' sugar
1 c. crushed pineapple, drained

Combine butter, powdered sugar and 1 cup drained pineapple. Pour over cake while hot.