Judy's Pineapple Cake With Pineapple Filling

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/20/19
Cake layers
Diana Rattray
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
518 Calories
24g Fat
69g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 16
Amount per serving
Calories 518
% Daily Value*
Total Fat 24g 30%
Saturated Fat 11g 53%
Cholesterol 190mg 63%
Sodium 637mg 28%
Total Carbohydrate 69g 25%
Dietary Fiber 3g 9%
Protein 9g
Calcium 170mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thank you to Judy for sharing her pineapple layer cake recipe. The cake is filled and topped with a cooked mixture of pineapple, sugar, butter, and eggs.

For even more tropical flavor, add a cup of flaked sweetened coconut to the pineapple filling mixture. 

Ingredients

  • For the Cake:
  • 2 cups sugar
  • 2 sticks butter (softened)
  • 3 cups flour (all-purpose, 13 1/2 ounces)
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 1 tablespoon vanilla
  • 6 egg (just whites, stiffly beaten, reserve yolks for filling)
  • For the Pineapple Filling:
  • 3 tablespoons flour
  • 1 1/2 cups sugar
  • 1 (20-ounce) can pineapple (crushed, undrained)
  • 6 egg yolks (remaining from the cake)
  • 1 stick/4 ounces margarine (or butter)

Steps to Make It

  1. Gather the ingredients. 

  2. Heat the oven to 350 F (180° C/Gas 4). Grease and flour three 8-inch round cake pans.

  3. In a mixing bowl with electric mixer, cream 2 cups of sugar and 2 sticks of butter together until light and fluffy.

  4. Combine 3 cups of flour and baking powder in another bowl.

  5. Add the flour mixture alternately with milk to creamed mixture, beginning and ending with flour mixture, beating after each addition. Stir in the vanilla.

  6. Gently fold in beaten egg whites.

  7. Divide batter among the three prepared cake pans.

  8. Bake for 20 minutes, or until layers test done. Remove from pans and cool.

Pineapple Filling

  1. Gather the ingredients. 

  2. In a saucepan, stir 3 tablespoons of flour and 1 1/2 cups of sugar together. Add pineapple and egg yolks, blending well. Add 1 stick of margarine or butter. Cook over medium, stirring, until mixture boils and thickens, 5 to10 minutes.

  3. Spread filling between layers and on top and sides of cake.