Ingredients

The following ingredients have 16 Servings
  • - do not pre-heat oven
  • 1/2 cup(s) shortening
  • 1/2 pound(s) butter, softened
  • 6 large eggs (room temp)
  • 3 cup(s) sifted, all purpose, flour
  • 2 1/2 cup(s) sugar
  • 1 teaspoon(s) baking powder
  • 1/4 cup(s) milk (room temp)
  • 1 teaspoon(s) vanilla
  • 3/4 cup(s) undrained crushed pineapple & juice
  • GLAZE
  • 1/4 cup(s) butter, softened
  • 1 1/2 cup(s) powdered sugar
  • 1 cup(s) crushed pineapple

Instruction

  • Cream shortening, butter and sugar until light and fluffy
  • Add eggs one at a time, beating thoroughly after each addition
  • Add flour, sifted with baking powder, alternately with milk
  • Add vanilla, stir in 3/4 cup pineapple and juice - blend well
  • Pour batter into well greased and floured 10" tube pan. Do not use a bundt pan or small tube pan, this makes a tall cake.
  • Place in COLD oven, turn oven to 325 degrees.
  • Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm.
  • GLAZE Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.