1/2 c. Crisco
2 sticks butter
2 3/4 c. sugar
6 lg. eggs
3 c. sifted flour
1 tsp. baking powder
Pinch salt
1/4 c. milk
1 tsp. vanilla
3/4 c. undrained crushed pineapple & juice

Cream shortening, butter and add sugar little at a time. Add eggs, one at a time, beating after each. Add flour sifted with baking powder and salt, little at a time, alternately with milk. Add vanilla. Stir in pineapple and juice; blend well. Pour batter into well greased and floured tube pan (10 inches).

Place in cold oven. Turn to 325 degrees and bake for 1 1/2 hours or until top springs back when touched lightly. Let stand little while, then remove from pan.

TOPPING:

1/2 c. sugar
1 1/2 tbsp. cornstarch
Rest of pineapple left from cake (use lg. can)
1 tbsp. butter

Mix together and cook until thicken, pour over warm cake. The cake is good without the topping.