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    You are in: Home / Recipes / Pineapple Cake Recipe
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    Pineapple Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    Sweet PQ?'s Note:

    This cake has special meaning to me. I was so glad I found my mom's handwritten copy tucked away in one of her old cookbooks. This is the cake my mom baked for special occasions. In my mom's own writing "excellent cake-made for M's engagement party". Well, the marriage didn't last, but I sure am glad the cake recipe did! NOTE: I typed out the recipe like my mom wrote it. Prep time is estimated, and cooking time-baking time..

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    Serves: 8-10



    Units: US | Metric


    Pineapple Filling

    Golden Whipped Cream

    • 1 pint whipping cream
    • 1/4 cup icing sugar
    • 1 teaspoon vanilla
    • 1/8 teaspoon yellow food coloring


    1. 1
    2. 2
      Preheat oven to 350*. In a large bowl separate eggs. Beat whites until foamy; add salt and cream of tartar and continue beating until stiff.
    3. 3
      Slowly beat in 1/2 cup sugar, one tablespoon at a time, until you get a stiff meringue. Set aside.
    4. 4
      In another bowl, using the same beaters (no need to rinse), beat the egg yolks well.
    5. 5
      Slowly beat in the remaining 1/2 cup of sugar until thick and yellow.
    6. 6
      Add the 3 tablespoons of water, lemon juice and vanilla. Beat until very light.
    7. 7
      Fold in the flour.
    8. 8
      Pour the egg yolk mixture over the beaten egg whites, folding together until no streaks of yolk remain.
    9. 9
      Pour into 2 "ungreased" 9" cake pans. Bake @ 350* for 15-18 minutes, until cake springs back when touched lightly in the middle & it's browned on top.
    10. 10
      Remove from oven & invert pans, resting the rim on custard cups. Cool completely. Meanwhile, make -.
    11. 11
    12. 12
      Mix 1/4 cup water and pudding mix, stirring until smooth. Add the "undrained" pineapple. Cook over medium heat, stirring constantly until the mixture boils and turns clear. Remove from heat, let cool, then add the rum.
    13. 13
    14. 14
      Combine ingredients & beat until stiff.
    15. 15
    16. 16
      Split each layer to make 4 layers. Spread each with the golden whipped cream. Put one layer on your cake plate.
    17. 17
      Spread 1/4 of the pineapple filling over the cream. Cover with the second layer. Repeat until cake is assembled.
    18. 18
      Use the remaining cream to go around the sides of the cake & pipe a "ruffle" around the top of the cake. Decorate as desired.

    Ratings & Reviews:


    Nutritional Facts for Pineapple Cake

    Serving Size: 1 (234 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 550.8
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 15.2 g
    Cholesterol 241.8 mg
    Sodium 255.8 mg
    Total Carbohydrate 65.4 g
    Dietary Fiber 1.0 g
    Sugars 48.5 g
    Protein 8.3 g

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