1 box yellow cake mix
1 (15 oz.) can crushed pineapple, packed in own juice
1 (8 oz.) carton sour cream

Mix cake as directed and bake in 9 x 13 inch pan. Drain pineapple, add 1 cup sugar to the juice and boil 3-4 minutes. Pour over hot cake as it comes from the oven. When cake is cooled, mix pineapple, sour cream, and 1 cup sugar. Boil 5 minutes, poke holes in cake with toothpick and pour hot filling over. Cool before serving. Keep cake refrigerated, it gets better as it sets and soaks up topping.