Judy's Pineapple Cake With Pineapple Filling

Cake layers
Diana Rattray
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 16 servings
Yield: 1 cake
Nutrition Facts (per serving)
478 Calories
20g Fat
69g Carbs
7g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 478
% Daily Value*
Total Fat 20g 25%
Saturated Fat 12g 58%
Cholesterol 127mg 42%
Sodium 282mg 12%
Total Carbohydrate 69g 25%
Dietary Fiber 1g 3%
Total Sugars 50g
Protein 7g
Vitamin C 3mg 17%
Calcium 92mg 7%
Iron 2mg 10%
Potassium 142mg 3%
*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.)

Judy's pineapple layer cake recipe is a great tropical summer dessert. The pineapple filling for the cake is used in between the layers and as a topping for both the sides and top; and is a cooked mixture of pineapple, sugar, butter, and eggs.

The perfect dessert for those summer barbecues and picnics, this cake will be a great ending to a meal filled with barbecued ribs or chicken, potato salad, coleslaw, and baked beans. Top it off with some whipped topping or ice cream for an even more refreshing dessert.


For the Cake:

  • 2 cups sugar

  • 1 cup (8 ounces) unsalted butter, softened

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 3/4 cup milk

  • 1 tablespoon pure vanilla extract

  • 6 large egg whites, stiffly beaten, reserve yolks for filling

For the Pineapple Filling:

  • 3 tablespoons all-purpose flour

  • 1 1/2 cups sugar

  • 1 (20-ounce) can pineapple, crushed, undrained

  • 6 large egg yolks

  • 4 ounces (1/2 cup) unsalted butter, or margarine

Steps to Make It

Make the Cake

  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 an 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 3 prepared cake pans.

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

Make the 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 heat, stirring, until mixture boils and thickens, 5 to 10 minutes.

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


  • The pineapple filling is also delicious over vanilla ice cream.

Recipe Variation

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