Cream Cheese Pineapple Cake

Ingredients:
1 box Duncan Hines regular cake mix-yellow (or I can provide my from scratch version)
1 16 oz box confectioners sugar
1 8oz bar of Philadelphia regular cream cheese
1 can 15 oz crushed pineapple Del Monte
1 stick butter (Land of Lakes)

PREPARE: Cake mix as per package
Bake 3 layers (I use my Mom’s pans that are more than 60 years old)

ICING:
Drain crushed pineapple to be VERY dry(save juice for sprinkling on cake layers)
Cheese and butter to be room temperature, mix w/spoon until both are one color
Confectioners sugar to be added gradually to above; stir until mixed w/spoon
Add well drained pineapple; stir into mixture w/spoon

TIP:
Prepare icing as layers are baking.  Let cake layers cool 20 minutes before icing.
When removing cake layer from pan, brush with your fingers the excess crumbs off.
Place the first layer upside down onto cake plate then spread icing between the two
bottom layers and the top layer turn right side up; then complete icing.
TOP:  Place a red cherry on top w/stem (optional)

Funny: 40 years ago on my first bake at the young age of 20, I was overzealous and spread the icing on cake quickly; the icing became warm and ran off the cake plate as I stood there and scooped and put on cake for 15 mintues…ha!  So, the next bake I knew what to NOTE:  juice out of the pineapple and VERY cool cake.