Ingredients Jump to Instructions ↓

  1. 20 oz. can pineapple rings in juice,juice reserved

  2. 5 maraschino cherries or raspberries

  3. 3 lg. egg yolks, room temperature

  4. 6 T. light brown sugar,packed

  5. 2 lg. egg whites,room temperature

  6. 1/2 c. granulated sugar

  7. 1/2 teas. cream of tartar

  8. 1/2 c. heavy cream

  9. 7 oz. angel food cake* cut in 3/4-in. slices -- *Note: To make it easier to thinly slice the angel food cake, place in the freezer while making the filling

Instructions Jump to Ingredients ↑

  1. Coat a 9-in. spring form pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a fruit in the center of each ring. Place remaining pineapple and reserved juice in a blender; blend until smooth.(Place the angel food cake in the freezer while making remainder of recipe-until called for) Beat egg yolks and brown sugar in a 3-qt. stainless-steel bowl with an electric mixer on medium until thick, pale brown and fluffy, 3-5 minutes. Beat in pineapple puree, scraping down the sides as necessary. Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160^, 5-8 minutes. Remove from the heat- be careful of the steam, and continue beating on medium speed until room temperature, 8-10 minutes. Set aside. With clean and dry beaters,beat egg whites, sugar and cream of tartar in another 3 qt. bowl until foamy. (Using same technique as for the egg yolks) and beat the whites until stiff and glossy, about 3 1/2 minutes(eggs are safe at 160^ at this point)remove from heat, beat 3-5 more minutes. Whisk the meringue into the pineapple mixture until smooth. Clean and dry beaters one more time. Beat cream in a medium bowl on high speed until soft, droopy peaks form. Fold the whipped cream into the batter. Pour the batter over the pineapple slices. Remove angel food cake from freezer. Cut into nine-3/4 inch thick slices. Lay slices over the batter, completely covering the top. Cover pineapple cake with plastic wrap and freeze for 8 hours or overnight. Remove cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place on a towel soaked in hot watter on it for a minute, then try again.


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