Crushed Pineapple Cake

Ingredients
White Cake Mix
1 can drained crushed pineapple
Reserve 1/3 cup pineapple juice for frosting.
Milk (add enough milk to the remaining pineapple juice to make 1 1/4 cup liquid.)
10 Tablespoons butter
3 eggs

Directions
Cream the butter until smooth.  Add the eggs. Beat until well blended. Add the dry cake mix and the juice/milk alternately until well mixed.  Fold in crushed pineapple.  Pour into a 9x13 baking dish. Bake in a preheated oven at 350° for 35 to 40 minutes.  The cake is done when an inserted toothpick comes out clean.  Allow the cake to cool before frosting.

Pineapple Frosting
5 Tablespoons butter
1/3 cup pineapple juice
2/3 cups granulated sugar
About 4 cups powdered sugar
4 oz. cream cheese

Combine butter, juice and granulated sugar in a saucepan. Bring to a boil.  Boil for 3 minutes.
Cool.
Beat in the cream cheese.
Gradually add the powdered sugar until it reaches a good spreading consistency.
When the cake is cooled, spread the frosting.