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Preheat oven to 350°F. Spray pans with vegetable pan spray.
Prepare yellow cake mix with water, oil and eggs following package instructions.
Fill prepared pans 2/3 full (about 1/2 cup batter); reserve remaining batter.
Bake 17-20 minutes or until toothpick inserted into cake comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.
Bake remaining cake batter as directed above.
Meanwhile, combine cream cheese and sugar; stir until smooth. Stir in pineapple. Spoon into cake cavities.
Assemble cakes by inverting one layer onto second layer. Ice, as desired, with buttercream. Chill until ready to serve.
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