Pineapple Icing 

1 can pineapple tidbits (8 3/4 oz)
2 tbsp. pineapple juice
2 egg yolks
2 1/4 cups powdered sugar
2 tbsp. melted butter
2 tsp. grated lemon rind 

Drain pineapple, reserving syrup, beat egg yolks well, gradually beat in melted butter. Add lemon rind, then add pineapple juice alternately with sugar, beating until smooth and well blended. Pour glaze over cooled cake and dribble down sides. Arrange well drained pineapple tidbits on top. Let stand until glaze is set.  Good on angel or sponge cakes.