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Pineapple Layer Cake

 Pineapple Layer Cake
"My mother had a large family to care for and not a lot of spare time for fixing fancy desserts. But somehow she regularly found a way to bake this cake for us," recalls Debbie Norling of Harris, Minnesota. "These days, I make it for Mom, as well as my family. It's still a treat!"
12 ServingsPrep: 45 min. + cooling Bake: 30 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1-2/3 cups sugar
  • 3 egg yolks
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups cake flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1-1/4 cups buttermilk
  • FILLING:
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 can (8 ounces) crushed pineapple
  • 1 tablespoon butter
  • 1 teaspoon lemon juice
  • SEVEN-MINUTE FROSTING:
  • 1-1/2 cups sugar
  • 2 egg whites
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure Vanilla Extract

2 of 2

Pineapple Layer Cake (continued)

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Pour into a large bowl; add vanilla. Beat on high until frosting
  • forms stiff peaks, about 7 minutes; set frosting aside.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 476 calories, 11 g fat (3 g saturated fat), 74 mg cholesterol, 418 mg sodium, 90 g carbohydrate, 1 g fiber, 5 g protein.