Pineapple dove cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Duncan Hines Butter Yellow Cake mix |
| 1 | Stick stick butter | |
| 3 | 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 |
Directions
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, .