I baked a 10" square cake Thursday am and torted, placed a buttercream dam and filled it with pineapple preserves Thursday night.  I need to frost and decorate tonight as it will be picked up at 11 am tomorrow (Saturday).  Cake will be served Saturday night.  I am now worried that the pineapple preserves will make the layers soggy due to the length of time.  Does anyone know if this is a problem I should worry about?  If I work all  night I can make another 10" cake.  Help!! Please.

I am still rather new at this, but I don't think you have anything to worry about. 

I've never used pineapple preserves, but I have made several cakes with a homemade raspberry filling that is probably thinner in consistency than the preserves. I've made them over the same timeline you are stating and had no problems with soggy layers. 

I have no problem when I make homemade strawberry filling, but sometimes if I do put a thin layer, very thin layer, of frosting on the layer before putting the filling in…I've done it both ways with and without the "frosting barrier" and never had a problem, so I  think that you will be fine.