1 box white or yellow cake mix
1 (20 oz.) can crushed pineapple, well drained
1 1/2 c. sugar
4 tbsp. butter

Prepare the cake mix as directed on package. Pour into two 9-inch greased and lightly floured cake pans.

Bake according to package directions. Remove from pans and cool on rack while making the pineapple icing.

Combine the drained pineapple and sugar in a medium saucepan. Cook over medium-high until mixture begins to thicken slightly. Don't overcook or it will become syrupy. Stir in butter. Cool before spreading between layers and on top of cake.