My "furr's Millionaire Pie" Cake
photo by I_Can_Only_Bake
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Yields:
-
1 cake
- Serves:
- 16
ingredients
-
Rainy Day Yellow Cake
- 4 large eggs, separated
- 1 cup butter, at room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup buttermilk
-
Filling
- 2 cups powdered sugar
- 1⁄2 cup butter, softened
- 2 large eggs
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon vanilla extract
- 1 cup crushed pineapple, well drained
- 1 cup chopped pecans
-
Topping
- 1 cup heavy cream
- 1⁄2 cup powdered sugar
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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RECIPE SUBMITTED BY
I'm a baker girl who's trying to learn how to cook and break out of my "cereal for dinner" cycle. I have an affinity for sweets (appropriately labeled the "Cookie Monster" by friends) and I love trying new foods and sharing them with others. Sometimes I think I like making things and sharing them more than enjoying them myself.