Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Yellow cake mix -- prepared as directed
   1                    Lemon cake mix -- prepared as directed
   1                    White cake mix
   1      Can           pineapple chunks in juice -- Don't Use  Pineapple
     1/2  Cup           Butter or margarine
     1/2  Cup           Crisco
   1      Cup           Granulated sugar
     3/4  Cup           Evaporated milk
   1      Tablespoon    Vanilla

Preparation:

Mix the cake mixes all together following the recipes on the boxes. Substitute Pineapple juice for water on the white cake mix. Mix all the cake mixes together. Bake in muffin pans. Bake at 350 until lightly brown. Stuffing Cream the butter for 5 minutes on medium speed. Add Crisco little at a time. Cream another 3 or 4 minutes. A little at a time add the sugar while you continue to beat. Then add the milk, mixed first with the vanilla, beating and scraping the sides and bottom of the bowl frequently. The longer you beat this the better it becomes. Mixture will actually grow in the bowl. Keep refrigerated in covered container up to a month. Use a pastry (cake decorating bag to fill cupcakes right in the middle.