1/2 c. shortening
1 c. butter
2 3/4 c. sugar
6 eggs
3 c. all purpose flour
1 tsp. baking powder
1/4 c. milk
1 tsp. vanilla extract
3/4 c. crushed pineapple, undrained

Combine shortening, butter and sugar. Cream until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour and baking powder. Add to creamed mixture alternately with milk and vanilla, beating well after each addition. Stir in crushed pineapple. Pour batter into a well greased and floured 10 inch tube pan. Place in a cold oven, set temperature at 325 degrees and bake 1 hour and 15 minutes or until cake tests done. Cool 10 to 15 minutes in pan. Invert onto serving plate, drizzle pineapple glaze over top and sides.

PINEAPPLE GLAZE:

1/4 c. melted butter
1 1/2 c. powdered sugar
1 c. crushed pineapple, drained

Combine butter and powdered sugar, mixing until smooth. Stir in pineapple. Yields about 1 1/2 cups.