1/2 c. butter
1/2 c. shortening
1 c. sugar
2 c. flour
1 (#2) can of crushed pineapple
1 c. sugar
2 egg yolks
2 tbsp. corn starch

Mix first 4 ingredients together. Pat 2/3 of this mixture into cake pan. Drain pineapple but save juice. Dissolve corn starch in pineapple juice and mix with rest of ingredients in a saucepan. Cook over medium high heat until bubbles and thickens. Spread over pressed mixture. Sprinkle with remaining 1/3 mixture. Bake at 350 degrees until it starts to brown, about 20 to 25 minutes.