1/2 c. sugar
2 tbsp. cornstarch
2/3 c. pineapple juice
1 tbsp. lemon juice
1/2 c. crushed pineapple

Combine sugar and cornstarch in heavy saucepan. Stir in pineapple juice drained from pineapple. Cook until clear and thickened, stirring often. Remove from heat; add lemon juice and pineapple; cool. Makes enough filling for a 2-layer cake or double for 3 layers and sides.