1/2 c. Crisco
1/2 lb. (2 sticks) butter
2 3/4 c. sugar
3 c. all-purpose flour
1 tsp. baking powder
6 lg. eggs
1/4 c. milk
1 sm. can (3/4 c.) undrained crushed pineapple
1 tsp. vanilla extract

Have all ingredients room temperature. Cream shortening, butter and sugar. Add eggs one at a time, beating thoroughly after each. Add flour that has been sifted with baking powder, one spoonful at a time alternately with milk. Add vanilla and stir in crushed pineapple and juice. Pour batter into a well greased 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes to 1 1/2 hours. Let stand for 10 minutes.

GLAZE:

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

Melt butter. Add sugar and cup of drained pineapple and cook over low heat until sugar dissolves, 5-8 minutes. Spread over hot cake.