• 12servings
  • 75minutes
  • 476calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsZinc, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 1-2/3 cups sugar

  3. 3 egg yolks

  4. 1 egg

  5. 1/2 teaspoon vanilla extract

  6. 2-1/2 cups cake flour

  7. 1 teaspoon salt

  8. 1/2 teaspoon baking powder

  9. 1/2 teaspoon baking soda

  10. 1-1/4 cups buttermilk

  11. FILLING:

  12. 1/2 cup sugar

  13. 3 tablespoons cornstarch

  14. 1/2 teaspoon salt

  15. 1 can (8 ounces) crushed pineapple

  16. 1 tablespoon butter

  17. 1 teaspoon lemon juice


  19. 1-1/2 cups sugar

  20. 2 egg whites

  21. 1/3 cup water

  22. 1/4 teaspoon cream of tartar

  23. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Pineapple Layer Cake Recipe photo by Taste of Home In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

  2. Pour into two greased and floured 9-in. round baking 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.

  3. In a large 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.

  4. For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.

  5. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside.

  6. 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.


Send feedback