| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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