My "furr's Millionaire Pie" Cake

READY IN: 1hr 20mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CAKE.
  • Preheat oven to 350°F
  • Prepare a 10-inch round pan by greasing it and dusting it with flour.
  • In a large mixing bowl, cream the butter for 1 to 2 minutes.
  • Add sugar, and cream for another 2 minutes.
  • Add egg yolks and beat for another minute or until the mixture appears light and fluffy.
  • Add the vanilla extract.
  • Sift flour, baking powder, baking soda, and salt into another medium sized mixing bowl.
  • Add about a third of the flour mixture to the butter-sugar mixture and mix well.
  • Add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour. (Be careful not to overmix.)
  • Set mixture aside.
  • In a clean bowl, beat egg whites until stiff peaks form.
  • Fold egg whites into cake mixture just until incorporated.
  • Pour batter into prepared pan.
  • Bake for around 40-50 minutes or until toothpick inserted in middle comes out clean.
  • Cool cake completely and with a serrated knife, cut cake in half horizontally.
  • FILLING.
  • Cream together powdered sugar and butter with electric mixer.
  • Add eggs, salt, and vanilla.
  • Beat until light and fluffy.
  • Fold in pecans and pineapple.
  • Spread filling mixture on the bottom layer of cooled cake.
  • Carefully place top layer of cake on top of the filling.
  • Cool in the fridge for 30 minutes.
  • TOPPING.
  • Whip cream until stiff.
  • Blend in powdered sugar.
  • With an offset spatula, spread topping on top and on the edges of the cake.
  • Cool in fridge for 30 minutes.
  • Cake must be kept stored in the fridge until ready to serve.
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