1 1/2 c. butter, softened
1/3 c. shortening
2 3/4 c. sugar
5 eggs
3 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. crushed pineapple
1/2 c. butter, softened
1 (1 lb.) pkg. confectioners' sugar
1/2 c. crushed pineapple

Cream 1 1/2 cups butter, shortening and sugar in mixer bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Combine flour, baking powder and salt in bowl. Add to creamed mixture alternately with 1 cup pineapple, mixing well after each addition. Pour into greased and floured tube pan. Bake at 300 degrees for 1 hour and 10 minutes. Cool in pan for several minutes. Invert onto serving plate. Cream remaining 1/2 cup butter and confectioners' sugar in mixer bowl until light and fluffy. Fold in remaining 1/2 cup pineapple. Spoon over warm cake. Yield: 16 servings.