Pineapple Layer Cake Recipe

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

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"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!"
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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 vanilla extract

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.
Originally published as Pineapple Layer Cake in Country Woman March/April 1999, p41

Nutritional Facts

1 piece: 476 calories, 11g fat (3g saturated fat), 74mg cholesterol, 418mg sodium, 90g carbohydrate (63g sugars, 1g fiber), 5g protein.

  • 1/2 cup shortening
  • 1-2/3 cups sugar
  • 3 egg yolks
  • 1 egg
  • 1/2 teaspoon 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 vanilla extract
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside.
  6. 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.
Originally published as Pineapple Layer Cake in Country Woman March/April 1999, p41

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MY REVIEW
caperss User ID: 5332138 265921
Reviewed May. 13, 2017

"Unfortunately, the cake and filling did not work for me at all. The batter was runny. I have two cakes that did not rise at all. The filling is not much better. The cornstarch left a very chalky taste and the salt is very prominent, even after doubling the sugar. Perhaps I will try it again with my vanilla cake or pound cake recipe and substitute a flour slurry for the cornstarch and salt."

MY REVIEW
Rita1943 User ID: 471236 32965
Reviewed Apr. 9, 2011 Edited May. 26, 2017

"This cake is delicious and reminds me of one my Mother made when I was younger."

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