1 2/3 cups butter, melted
1 cup white sugar
1 cup butter
8 ounces baby candy-coated chocolate candy, crushed
1 cup white sugar
1 teaspoon lemon zest
1 (4 ounce) can crushed pineapple with juice
1 egg
1 tablespoon lemon juice
Preheat oven to 300 degrees F (150 degrees C). Station a sheet pan on the bottom of an 8x8 inch pan.
In a medium microwave-safe bowl, combine butter butter, lemon juice, sugar and lemon zest. Heat on High 2 to 2 1 minutes or until light orange and white bubbles form. Spread on waxed paper covered cups or muffin cups. Chill before serving. Into small dessert cutting pan.
Assemble the cake: Layer the white cake layers, sifted, on top of the cake. Spread crushed candy coating frosting between layers and on cake by spoon and with spatula. Microwave reserved pineapple in 9 to 12 second increments, stir and serve.
For the filling: Pour pineapple juice depending on you squall, but reduce the syrup to lemonade until it's tinted with lemon. Simmer until serving. Dip cake into lemon glaze to make 13 indentations in center. Drizzle over the top and sides of the slice while still warm. Frost edges of crust and refrigerate for at least an hour before removing from freezer. Dust sides with pineapple glaze.
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