Pink Lemonade Cake
INGREDIENTS:
1 18 1/2-oz box butter cake 1/3 c Cornstarch
-mix 2 tb Lemon juice
1 cn Crushed pineapple 2 8-oz cartons sour cream
1/2 c Sugar
1 18 1/2-oz box butter cake 1/3 c Cornstarch
-mix 2 tb Lemon juice
1 cn Crushed pineapple 2 8-oz cartons sour cream
1/2 c Sugar
Bake according to package directions, putting batter in 3 pans. Cool. Cook pineapple, sugar, cornstarch and lemon juice for about 7 minutes or until thick. Let cool. Stir in sour cream, and spread mixture in between layers and on top of cake.
~Mrs. Wilmer Juneau (Joycie), Avoyelles Parish (Bordelonville)
~Mrs. Wilmer Juneau (Joycie), Avoyelles Parish (Bordelonville)