Butter Cake With Pineapple Whipped Cream Frosting

• 1 (18 1/4 ounce) package golden butter recipe cake mix
• 3 eggs (or as called for by your cake mix)
• 1/2 cup butter (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 pint heavy whipping cream, chilled
• 20 ounces crushed pineapple, well drained
• 2 -3 tablespoons confectioners' sugar

1. Let pineapple drain about 2 hours before baking.
2. According to the cake mix, have 1 stick of butter and 3 large eggs at room temperature.
3. Place a medium bowl and the beaters of an electric blender in the freezer.
4. Bake cake in any size pan you wish.
5. When cake is done, and cooled, add whipping cream and powdered sugar (more or less according to your taste) to the bowl that was in the freezer.
6. Use the cold beaters to whip the cream until set. (about 4 minutes?)
7. Blend in pineapple.
8. Cream should be thick enough to stay on the blenders when you lift them out.
9. Frost cake.

golden butter, eggs, butter, water, cream, pineapple, confectioners

Taken from www.food.com/recipe/butter-cake-with-pineapple-whipped-cream-frosting-396210 (may not work)