Preheat your oven to 325°F. Grease and flour a 12-cup bundt pan.

In a large bowl, cream together shortening, unsalted butter, cream cheese, and crunchy peanut butter until smooth. Gradually add sugar and mix until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In another bowl, whisk together flour, baking powder, and salt. Gradually incorporate this mixture into the creamed ingredients along with vanilla extract.

Pour batter into the prepared bundt pan and place in the cold oven. Bake for about 1 hour and 15 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes before inverting onto a platter.

For the glaze, mix sweetened condensed milk, peanut butter, and milk until smooth; drizzle over cooled cake before serving.