Pineapple dove cake

Yield: 12 Servings

Measure Ingredient
1 can Duncan Hines Butter Yellow Cake mix
1 \N Stick stick butter
3 \N Eggs
1 can (30-oz) crushed pineapple
½ cup Sugar
⅓ cup Cornstarch
⅛ teaspoon Salt
2 tablespoons Butter
1 tablespoon Lemon juice
1 teaspoon Vanilla
1½ pint Dairy sour cream

Prepare cake mix according to package directions using 1 stick butter and 3 eggs. Bake in two 9 inch layer pans as package directs. Let cool; split each layer in half to make 4 layers.

Combine undrained pineapple, sugar, cornstarch and salt. Cook, stirring constantly, until clear and thickened. Remove from heat; stir in lemon juice, vanilla and butter. Cool thoroughly. Spread each layer with ½ cup sour cream; then with pineapple filling. Stack the 4 layers together and frost sides with sour cream. Chill several hours or overnight.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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