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

PINEAPPLE GLAZE:

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

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 cream mixture alternately with milk and vanilla, beating well after each addition. Stir in crushed pineapple. Pour batter into well greased and floured 10" tube pan. Place in cold oven; set temperature at 325 degrees and bake for 1 hour and 15 minutes or until cake tests done. Cool for 10 to 15 minutes in pan. Invert into serving plate. Drizzle Pineapple Glaze over top and sides.

To make Pineapple Glaze: Combine butter and powdered sugar, mixing until smooth. Stir in pineapple. Yield: 1 1/2 cups. Cake freezes well.