Pineapple Layer Cake

"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!"
photo by a user photo by a user
Ready In:
1hr 20mins




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

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


Christian. Mother. Daughter. Runner. Friend. A chef and a baker when so inspired. Healthy and clean eating most days, but not always. We're only human, after all..... ;)
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