Recipe by Meri Beth
This has been a favorite in my family for years and everyone requests it for their birthdays. My grandmother made a variation of this and I have tried to make a copycat of her recipe. Makes a really messy cake sometimes, but oh how juicy and moist! It is a basic yellow cake that is soaked with pineapple juice, then filled with icing and fruit between layers before icing all over and topping with more fruit. It has taken me many tries to have finesse at it so it may not turn out too pretty on first attempts, but it will still taste amazing! The cake is a dense recipe but needs to be to stand up while soaked with juice. I also don't recommend a richer buttercream icing because it competes with all the other rich flavors going on. Be sure to store cake in fridge!
- 3 cups sifted cake flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 3⁄4 cups sugar
- 2⁄3 cup butter or 2⁄3 cup margarine
- 2 eggs
- 1 1⁄2 teaspoons vanilla
- 1 1⁄4 cups milk
- 2 (20 ounce) cans crushed pineapple, in 100% juice (or larger cans)
- 1 cup white vegetable shortening
- 1 teaspoon vanilla extract (I prefer Wilton Clear)
- 4 cups sifted confectioners' sugar (approx. 1 lb.)
- 2 tablespoons milk or 2 tablespoons water
Directions See How It's Made
- Preheat oven to 350°F
- Grease bottom of two (I use three) 8-inch round cake pans and line with waxed paper or parchment paper. Don't skip the paper liner, it is imperative since you're going to be freezing the cakes with juice in the pans later.
- Sift together flour, baking powder and salt; set aside.
- Cream sugar and butter together until light.
- Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
- Continue beating one minute.
- Spread batter evenly in prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. May take less time depending on your oven and how many pans you use.
- While cake is cooling, drain pineapple, but SAVE JUICE.
- Set crushed pineapple aside for later.
- Poke holes in cakes while still in pans.
- Pour juice over layers in pans. Be liberal but remember cake still has to stand once assembled so don't go overboard.
- Put layers in freezer to firm for a period while still in pans. We do this so that it will be easier to handle to assemble cake and to ice.
- Cake can be baked, juiced and frozen ahead of time for a lengthy period as long as cakes are wrapped very well.
- Prepare icing while cakes are freezing.
- Cream shortening with mixer.
- Add vanilla.
- Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry.
- Add milk or water and beat at medium speed until desired consistency. You want it to be a little firm so it won't slide off of cake, yet still spreadable.
- Remove firm cakes from freezer and start assembling layers. Use a deeper bottomed plate of some sort as this cake will be juicy onced thawed completely and you don't want that to pool in your fridge.
- Assemble with icing and liberal amount of pineapple between each layer, then ice entire cake. Add remaining pineapple as topping.
- Cover iced cake and allow to thaw completely in refrigerator before serving. Tastes better cold!
- Be sure to store cake in fridge- don't leave sitting out.