Pineapple Dove Cake

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.

Pineapple Dove Cake printer friendly version located here. (Just the recipe. Nothing else.)
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