PINEAPPLE POUND CAKE AND PINEAPPLE TOPPING Recipe

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.