1/2 c. shortening
2 sticks butter
2 3/4 c. sugar
6 lg. eggs
3 c. sifted flour
1 tsp. baking powder
1/4 c. milk
1 tsp. vanilla
3/4 c. undrained crushed pineapple

Cream shortening and butter; add sugar. Add eggs, one at a time, beating well after each addition. Add sifted flour with baking powder, one teaspoon at a time, alternately with milk. Add vanilla. Stir in pineapples and blend well. Pour into greased 10 inch tube pan. Place in cold oven and set oven to 325 degrees. Cook 1 1/2 hours or until top springs back. Let cool 5 minutes, then run knife around pan and remove.

GLAZE:

1/4 c. butter
1 1/4 c. confectioners' sugar
1 c. well drained crushed pineapple

Place pineapple in blender for a second or two. Combine with other ingredients and pour over cake while it is still hot.