1/2 c. vegetable shortening
2 sticks butter
2 3/4 c. sugar
6 lg. eggs
3 c. all-purpose flour
1 tsp. baking powder
3/4 c. undrained crushed pineapple and juice
1/4 c. butter
1 1/2 c. confectioners' sugar
1 c. crushed pineapple, drained

Cream shortening, 2 sticks butter and sugar. Add eggs, one at a time. Beat well after each addition. Add flour with baking powder, 1 spoonful at a time, alternately with milk. Add vanilla, stir in 3/4 cup crushed pineapple with juice. Bake in well-greased tube pan. Bake in 325 degrees for 1/2 hour. Do not preheat oven.

Combine 1/4 cup butter, confectioners' sugar and 1 cup drained crushed pineapple. Pour over hot cake.