1/2 c. Crisco
1 stick butter
2 c. sugar
4 eggs
1 tsp. almond flavoring
2 tsp. vanilla flavoring
3 c. flour, sifted
1/2 tsp. salt
1/2 tsp. baking soda
1 c. buttermilk

Mix ingredients. Pour into 2 (9-inch) pans. Bake at 350 degrees about 30 minutes. When layer completely cools, split layers.

FILLING:

Cook together: 1/2 stick butter 1/3 c. cornstarch 1 c. sugar 1 tsp. lemon juice 3/4 c. water

Cook until thick, then let cool.

When pineapple mixture is cooled, spread each layer with sour cream and pineapple mixture as you stack cake.