| | Directions | | CAKE: Cream well the shortening, butter, and sugar. Add eggs, one at a time, creaming well. Sift together flour and baking powder. Add to the other mixture, 1 tablespoonful at a time, alternating with the milk. Add vanilla, then stir in pineapple and juice. Blend well. Pour into well greased 10 inch tube pan. Place in cold oven. Bake at 325° for 1 1/2 hours. TOPPING: Combine all ingredients over LOW heat until all are well mixed. Pour over warm cake. |
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| Ingredients | | - |  | Cake |
| - | | 1/2 cup Crisco shortening |
| - | | 1 cup butter |
| - | | 2 3/4 cups sugar |
| - | | 6 eggs (large) |
| - | | 3 cups sifted cake flour |
| - | | 1 teaspoon baking powder |
| - | | 1/4 cup milk |
| - | | 3/4 cup crushed pineapple, UNDRAINED |
| - | | 1 teaspoon vanilla |
| - | | Topping |
| - | | 1/4 cup margarine |
| - | | 1 1/2 cups powdered sugar |
| - | | 1 can crushed pineapple, drained |
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