Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened

  2. 2 egg yolks

  3. 1/2 teaspoon vanilla extract

  4. 1 cup all-purpose flour

  5. 1 1/2 teaspoons baking powder

  6. 1/4 teaspoon salt

  7. 1/2 cup milk

  8. 2 egg whites

  9. 1/2 teaspoon rum flavored extract

  10. 1/2 cup white sugar

  11. 1/2 cup chopped pecans

  12. 1 cup heavy whipping cream

  13. 2 tablespoons confectioners' sugar

  14. 1 teaspoon vanilla extract

  15. 1 (8 ounce) can crushed pineapple, drained

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks and 1/2 teaspoon vanilla. Beat well. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk. Pour into two 8 inch round cake pans. Wash and dry beaters and bowl thoroughly. In a large, bowl beat egg whites, 1 teaspoon vanilla, and the rum extract until soft peaks form. Gradually add the remaining 1/2 cup sugar. Continue beating until stiff peaks form. Drop small spoonfuls of meringue over unbaked batter in pans, then carefully spread out to cover. Sprinkle pecans over meringue and press lightly into surface. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes. Carefully remove from pans. Turn cake layers meringue side up and let cool thoroughly. About 1 to 2 hours before serving, make the filling: Combine whipping cream, confectioners sugar, and the remaining vanilla. Beat until soft peaks form. Fold in pineapple. Place one layer, meringue side up, on cake plate. Spread filling over. Place second layer on top with meringue side up. Chill 1 to 2 hours. Store in refrigerator.


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