Recipe - Pineapple Dove Cake

1 cn Duncan Hines Butter Yellow
Cake mix
1 Stick stick butter
3 Eggs
1 cn (30oz) crushed pineapple
One half cup Sugar
1/3 cup Cornstarch
1/8 teaspoon Salt
2 tablespoon Butter
1 tablespoon Lemon juice
1 teaspoon Vanilla
1 One half 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 One half 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,
http://www.erols.com/hosey.