Recipe: Juanita's Moist Pineapple Cake - Here's one, not exactly what you are looking for but sounds good...

JUANITA'S "MOIST" PINEAPPLE CAKE

1 box of Duncan Hines Butter Yellow Cake Mix
1 Can crushed pineapple (regular size)
Drain Pineapple and keep juice
Make cake mix (according to directions)
and put in 2 8" or 9" cake pans.
Cool for about 1 hour

Turn first layer onto a cake plate and use a toothpick to punch holes in the first layer. Use a teaspoon to saturate this first layer with 1/2 of the Pineapple juice. Cover this first layer with the "7 Minute Frosting" listed below and spread 1/2 of crushed pineapple
on top of the frosting.

Place your second layer on top of first and once again punch holes in the layer with a toothpick. Saturate the second layer with the remaining pineapple juice, cover the layer with "frosting" and add the remaining crushed pineapple.

THEN take the rest of the frosting and cover the entire cake!
You know have a completely WHITE CAKE with the hidden pineapple surprise!

7 MINUTE FROSTING
1 1/2 cups of sugar
2 egg whites
1 teaspoon - white KARO syrup
1 sprinkle of salt
1/3 cup of water

Mix all ingredients in top of double boiler. Be sure water is boiling in bottom of double boiler. Using an electric hand mixer, beat ingredients. (Make sure water in bottom is boiling at all times.) Beat for 7 MINUTES - (thus the name)
on high until high and fluffy. Add 1/2 teaspoon of vanilla extract and beat until mixture stands alone when pulled up with a knife.

Refrigerate to set and IF there is any leftover after the party...store in refrigerator.
Do NOT cover tightly as the frosting will spoil!