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Pineapple Meringue Cake Recipe

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This was my grandmother's favorite recipe, made only for special occasions. I can remember watching her cook. She never measured anything and her food was always great, but I think she had to be a little more exact with this cake. -Carol Forbes, Norwalk, Connecticut

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Pineapple Meringue Cake Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 10-12 Servings

30 20 50

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar, divided
4 eggs, separated
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
3/4 cup chopped walnuts
FILLING:
1 cup heavy whipping cream
1/4 teaspoon vanilla extract
1 can (8 ounces) crushed pineapple, well drained

Directions

In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread batter over the bottom of two greased and floured 9-in. round baking pans (batter will be about 1/4 in. thick); set aside.
In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over batter; sprinkle with walnuts.
Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool in pans for 5 minutes; loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove cakes from pans; cool completely, meringue side up, on wire racks.
In a small bowl, beat cream and vanilla until stiff peaks form. Fold in pineapple. Transfer one cake layer to a serving plate, meringue side up. Carefully spread filling over meringue; top with the remaining cake layer. Store in the refrigerator. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 slice) equals 331 calories, 21 g fat (10 g saturated fat), 119 mg cholesterol, 191 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pineapple Meringue Cake in Reminisce March/April 2003, p49

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