3 c. sugar
3 c. plain flour
2 c. Crisco
10 eggs
2 tbsp. vanilla
Pinch salt
1 sm. can crushed pineapple (drained-reserve juice)

Cream sugar, Crisco and salt until well blended. Add eggs one at a time, beating well after each. Add flour, vanilla and pineapple. Pour into a large tube pan. Bake 1 hour and 10 minutes at 325 degrees.

FROSTING:

Juice of pineapple
1/2 stick butter
1 c. powdered sugar

Bring to a boil. Spoon over hot cake.