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Pineapple Chiffon Cake

This tall, moist cake makes quite an impression on a dessert table. Pineapple is a nice addition to the cake and frosting.—Joyce Maynard, St Ignatius, Montana

12-16 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

2 cups all-purpose flour
1-3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
8 eggs, separated
3/4 cup pineapple juice
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
3/4 cup butter, softened
2-1/2 cups confectioners' sugar
3 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In
another bowl, whisk the egg yolks, pineapple juice, oil and vanilla;
add to dry ingredients. Beat until well blended. In another bowl,
beat egg whites and cream of tartar until stiff peaks form; fold
into batter.
Spoon into an ungreased 10-in. tube pan. Bake at 325° for 50-55
minutes or until top springs back when lightly touched. Immediately
invert cake onto a wire rack; cool completely. Remove cake to a
serving platter.
In a large bowl, cream the butter, confectioners' sugar and vanilla.

2 of 2

Pineapple Chiffon Cake (continued)

Directions (continued)

Stir in pineapple. Frost cake. Store in the refrigerator. Yield:
12-16 servings.

Nutrition Facts: 1 slice equals 406 calories, 18 g fat (7 g saturated fat), 128 mg cholesterol, 319 mg sodium, 57 g carbohydrate, 1 g fiber, 5 g protein.