| 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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