1/2 c. Crisco veg. shortening
2 sticks Land O Lakes butter
2 3/4 c. Domino sugar
6 Eggland’s Best eggs
3 c. sifted Gold Medal flour
1/4 c. TruMoo milk
1 tsp. Clabber Girl baking powder
3/4 c. Dole crushed pineapple (undrained)
1 1/4 tsp. McCormick vanilla
1/2 stick butter
1 1/2 c. powdered sugar
1c. crushed pineapple, drained OR sliced pineapple rings
Cream shortening, butter and sugar. Add eggs, 1 at a time, beating well after each one. Sift flour and baking powder; add to creamed mixture alternately with milk. Add vanilla and pineapple with juice. Blend well. Pour into well greased and floured 10 inch round cake pan.
Place in COLD oven. Turn oven to 325 and bake 1 1/2 hours, or until top springs back when touched. Let cool in pan a few minutes.
Cream 1/4 cup (1/2 stick) butter, 1 1/2 cups powdered sugar, and 1 cup crushed pineapple or sliced pineapple, drained. Pour over cake while cake is still hot.