Loi Palmer, April 2006 MMCW
This recipe makes two 9 inch round cakes, so surprise a neighbor with a gift from your kitchen.
1 yellow cake mix, 1 cup sour cream, 3 large eggs, 1 cup milk, 1 tablespoon vanilla, 1 stick and 1/2 cup of softened butter, 1 cup firmly packed brown sugar, 2 ( 8 oz) cans of drained crushed pineapple, 1 cup chopped pecans.
Melt 1/2 cup of butter and pour evenly into two ( 9-inch) round cake pans. Sprinkle brown sugar evenly over butter, along with the pecans and crushed pineapple. Set pans aside.
With an electric mixer, blend on medium speed the cake mix, sour cream, eggs, milk, 1 stick of softened butter, and vanilla extract. Spoon batter evenly over pineapple / sugar mixture in prepared pans.
Bake at 350 degrees for 35 minutes or until a toothpick inserted in the cake comes out clean. Cool on wire rack for 10 minutes. Invert while still warm onto cake plate. Top with Whipped Topping (see below for recipe).