Pineapple Layer Cake

Submitted by Sweet Diva MJ

"I made this cake for my pineapple-loving DH's birthday a couple of years ago and it was a hit. It reminded me of the cakes my Granny and Aunt Joyce used to make when I was growing up - which means it was good!"

 

• Ready In: 1hr 20mins
• Ingredients: 21
• Serves: 12

ingredients

• 1⁄2 cup shortening
• 1 2⁄3 cups sugar
• 3 egg yolks
• 1 egg
• 2 1⁄2 cups cake flour
• 1 teaspoon salt
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1 1⁄4 cups buttermilk
• 1⁄2 teaspoon vanilla extract

• FILLING

• 1⁄2 cup sugar
• 3 tablespoons cornstarch
• 1⁄2 teaspoon salt
• 1 (8 ounce) can crushed pineapple
• 1 tablespoon butter
• 1 teaspoon lemon juice

• SEVEN-MINUTE FROSTING

• 1 1⁄2 cups sugar
• 2 egg whites
• 1⁄3 cup water
• 1⁄4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

directions

1. In a mixing bowl, cream shortening and sugar.
2. Add egg yolks and egg,one at a time, beating well after each.
3. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk.
4. Beat in vanilla.
5. Pour into two greased and floured 9-in.round cake pans.
6. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks.
8. In a saucepan, combine the sugar, cornstarch and salt.
9. Drain pineapple, reserving juice.
10. Add pineapple to pan.
11. Add water to juice to measure 3/4 cup; pour into pan and mix well.
12. Bring to a boil over medium heat; cook and stir for 2 minutes.
13. Remove from the heat.
14. Add butter and lemon juice.
15. Cool completely.
16. For frosting, in a heavy saucepan or double boiler, combine sugar,egg whites, water and cream of tartar.
17. With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160, about 8-10 minutes.
18. Pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside.
19. Set aside a third of the filling.
20. Spread remaining filling between cake layers.
21. Spread reserved filling in a 4-in. circle in the center of top layer.
22. Frost the sides of cake and around the filling on top.
23. Yield: 12 servings.

Reviews

[enelson6]

this is the exact recipe from Taste of Home, very moist cake with lots of flavor