We have a local published cooking contest here each year. A couple of years ago one of my neighbors won in the dessert section. He has won several Blue Ribbons at the County Fair with different items, especially canned items. Though he is a retired Flight Engineer from NASA he is very talented in the kitchen. This recipe is one handed down in his family. Floral arrangement is another thing he does so well. The magazine choose to display his cake on the front page of the magazine. He had displayed the cake beautifully. An idea you might want to copy. He had used a gold colored charger, placed cut off yellow, long stem roses to the edge. He then sat the cake plate with the cake on top of the rose stems. The rose buds stuck out all around under the cake plate. It was quiet attractive. Of course, he does lovely arrangements. I'm sure he would be thrilled for you to use the recipe and copy his floral idea.
CAKE: Preheat oven to 350 degrees. In a medium mixing bowl combine cake mix,eggs, water, and oil.Divide mixture into 3 greased 9-inch cake pans and bake 20 - 25 minutes. Turn out on rack to cool.
ICING: Blend together cream cheese and sour cream. Blend in powdered sugar, whipped topping and pudding mix. Fold in drained, crushed pineapple, blending well.
TO ASSEMBLE CAKE: Turn out first layer top side down on to cake plate, drizzle with 1/3 cup of reserved pineapple juice. Add a layer of icing and smooth almost to edge of layer. Do the same with # 2 layer. Turn out the 3rd layer with top side up, use the last 1/3 of juice. Ice cake all over and refrigerate over night before serving. Can be refrigerated up to 2 weeks.