Pineapple Meringue Cake Recipe

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Pineapple Meringue Cake Recipe
Pineapple Meringue Cake Recipe photo by Taste of Home
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Pineapple Meringue Cake Recipe

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Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 slice: 331 calories, 21g fat (10g saturated fat), 119mg cholesterol, 191mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pineapple Meringue Cake in Reminisce March/April 2003, p49

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Reviews forPineapple Meringue Cake

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MY REVIEW
Lcavargas User ID: 8769699 243766
Reviewed Feb. 13, 2016

"This exact cake is in the 1930's edition of Better Homes and Gardens. It won their first recipe contest according to a note in their later cook book published in 1973 where the recipe was repeated. I have been making this cake for 40 years. It is good the first day and wonderful the second day as flavors blend so I often make it ahead of time. Enjoy!"

MY REVIEW
Isolda User ID: 2915263 133581
Reviewed Dec. 14, 2009

"This cake is heavenly. I followed the directions to the letter and it turned out perfect. I have passed the recipe on to my favorite people."

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