Ingredients:

• 2 sticks butter
• ½ cup shortening
• 2-¼ cups sugar
• 6 lg. eggs
• 1 tsp. baking powder
• ¼ cup milk
• 1 tsp. vanilla
• ¾ cup crushed pineapple (undrained)
• 3 cups flour, sifted

Grease well, a tube or Bundt pan. Do not preheat the oven. Cream together butter, shortening and sugar. Add eggs, one at a time, beating after each addition. Add the flour (sifted with the baking powder) to the creamed mixture, alternately with the milk. Add vanilla. Stir in the undrained pineapple and blend well. Pour batter into greased pan and place in cold oven. Turn oven to 325 degrees and bake 1-½ -2 hours or until top springs back when touched lightly. Let stand a few minutes before removing from the pan. Glaze while still hot with glaze below.

Pineapple Pound Cake Glaze Ingredients:

• ¼ cup butter
• 1-½ cups powdered sugar
• 1 cup crushed pineapple (drained)

Combine and pour over hot cake.