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.
- 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)
Heat the oven to 350 F (180° C/Gas 4). Grease and flour three 8-inch round cake pans.
In a mixing bowl with electric mixer, cream 2 cups of sugar and 2 sticks of butter together until light and fluffy.
Combine 3 cups of flour and baking powder in another bowl.
Add the flour mixture alternately with milk to creamed mixture, beginning and ending with flour mixture, beating after each addition. Stir in the vanilla.
Gently fold in beaten egg whites.
Divide batter among the three prepared cake pans.
Bake for 20 minutes, or until layers test done. Remove from pans and cool.
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.
Spread filling between layers and on top and sides of cake.
Shared by JudyR4
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|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||11 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||3 g|