1 cn Duncan Hines Butter Yellow
-Cake mix
1 Stick stick butter
3 Eggs
1 cn (30-oz) crushed pineapple
1/2 c Sugar
1/3 c Cornstarch
1/8 ts Salt
2 tb Butter
1 tb Lemon juice
1 ts Vanilla
1 1/2 pt 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 1/2 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,
Yields
12 Servings