Cake:
Drain pineapple and reserve juice for the glaze. Cream together 3 cups sugar and 3 cups shortening until light and fluffy. Sift together 3 cups cake flour and ½ teaspoon baking powder. To the creamed mixture, alternate adding flour mixture and eggs, beating well after each addition, starting and ending with flour mixture. Add 1 teaspoon vanilla extract and 1 teaspoon butternut flavor; mix well. Then add drained pineapple. After mixing all ingredients well, pour into a greased and floured 16 x 4 x 4 loaf pan. Bake at 325° for 90 minutes. Test with toothpick at 80-85 minutes. Once removed from oven, run knife around outer edge of pan. Pour glaze over hot cake.
Glaze:
Mix 1/2 box of powdered sugar, 2 tablespoons of lemon juice and pineapple juice. Glaze should be thin; if not, add more lemon juice. Pour over hot cake.
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