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.

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