1/2 c. Crisco
1/2 lb. butter
2 3/4 c. sugar
6 eggs
3 c. flour
1 tsp. baking powder
1/4 c. milk
1 1/2 tsp. vanilla
3/4 c. crushed pineapple (do not drain)
1/4 c. butter
1 1/2 c. powdered sugar
1 c. crushed pineapple, drained

Cream shortening, butter and sugar. Add eggs one at a time, beating thoroughly after each addition. Add flour, sifted with baking powder, alternately with milk. Add vanilla, crushed pineapple (juice and all) and blend. Pour batter into well greased 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees and bake 1 1/2 hours or until it springs back when touched lightly. Let stand a few minutes in pan. Run knife around edges and remove carefully to cake rack.

Combine butter, powdered sugar and about one cup of the drained pineapple and pour over cake while hot.