Pineapple Cake

A bright yellow cake w/ a bright yellow filling. May be garnished w/ drained pineapple and a dollop of whipped cream when plated.

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 layer cake

Ingredients

• Cake

• 2⁄3 cup butter or 2⁄3 cup margarine
• 2  cups sugar
• 1⁄2 cup milk
• 3  cups flour
• 4  eggs
• 1  teaspoon baking soda
• 2  teaspoons cream of tartar

• Filling

• 1⁄4 cup cornstarch
• 1  cup sugar
• 3  tablespoons  orange juice
• 1  teaspoon  grated  orange rind
• 1⁄2 cup butter
• 20  ounces  crushed pineapple in juice

Directions

1. Preheat oven to 350°F.
2. Cream butter and sugar together.
3. Add eggs one at a time, beating thoroughly after each egg is added.
4. Sift dry ingredients and add alternately with the milk to creamed sugar-egg.
5. Pour in two greased 8-inch tins.
6. Bake for 30 to 35 minutes.
7. Cool and fill.
8. Filling: Put first three ingredients in a small sauce pan.
9. Mix well and add the rest.
10. Cook over low heat, stirring/whisking constantly until thick.
11. Cool before filling/frosting cake.