Drizzle a few tablespoons of cold pineapple juice over the cake a allow it to cool down completely. When cool, slice it in half and add your favorite Cream Cheese Frosting. I just mix ingredients for cream, cheese frosting until creamy.
Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake, if you wish. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Also, I sliced the cake in half and added a thin layer or the frosting in between. It is not necessary, but it tasted great.
Before serving, slice the cake into equal squares and serve as bars.
TIPS Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Use the good pans. Line the bottom of your layer pans with wax paper or parchment paper. To make a bundt, bake at 325 for 75-90 minutes.