Yield: 12 Servings
|1 can||Duncan Hines Butter Yellow Cake mix|
|1 \N||Stick stick butter|
|1 can||(30-oz) crushed pineapple|
|1 tablespoon||Lemon juice|
|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, .