Pour into 9 x 13 inch aluminum pan (okay to spray with Pam). Wrap 4-5 inch strip of aluminum foil around pan so cake will bake level. Bake at 350 degrees for 30-40 minutes (until tests done with toothpick).

While baking, prepare fruit topping. Measure 2 cups (unsifted) powdered sugar into a bowl. Add (squeeze real lemon) juice; between 1/4 to almost 1/2 cup juice and same amount of pineapple juice. Stir until all powdered sugar is dissolved. (Do not heat).

Before putting syrup over cake - add 2 tablespoons melted butter. Set it aside until cake is done. When cake is removed from oven - poke holes in cake with long tongs. Spread with tablespoon over entire cake until all is used. Can use cake hot or cold. Also - it freezes real well. Cover with lid that does not touch cake.