1/2 c. Crisco
1 c. margarine
2 3/4 c. sugar
6 eggs
3 c. flour
1 tsp. baking powder
1/4 c. milk
1 tsp. vanilla
3/4 c. pineapple, undrained

Cream Crisco, margarine and sugar until light and
fluffy. Add eggs one at a time, beating well after each. Add
flour and baking powder alternately with milk and vanilla.
Stir in crushed pineapple. Pour batter into well greased and
floured 10-inch tube pan. Bake at 325 degrees for one hour and 15
minutes. Let stand a few minutes and glaze.

Glaze for Pineapple Pound Cake:
1/4 c. melted margarine
1 1/2 c. 10X sugar
1 c. pineapple, drained
Combine margarine and powdered sugar and mix until
smooth. Stir in pineapple. Pour over cake while it is hot.