Pineapple Tres Leches Cake

• 1 pkg. (2-layer size) white cake mix
• 1 can (20 oz.) pineapple tidbits, drained, liquid reserved
• 1 can (14 oz.) sweetened condensed milk
• 1 can (12 oz.) evaporated milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup thawed COOL WHIP Whipped Topping

1. Prepare cake batter and bake in 13x9-inch pan as directed on package, substituting reserved pineapple liquid for the water.
2. Cool cake in pan 10 min.
3. Pierce cake with large fork at 1/2-inch intervals.
4. Blend milks and sour cream in blender until smooth.
5. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed.
6. Refrigerate 1 hour.
7. Frost cake with COOL WHIP; top with pineapple.
8. Keep refrigerated.

white cake, pineapple, condensed milk, milk, s

Taken from www.kraftrecipes.com/recipes/pineapple-tres-leches-cake-145799.aspx (may not work)