Pineapple Layer Cake Recipe - Allrecipes.com
Pineapple Layer Cake Recipe

Pineapple Layer Cake

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"This is a plain white layer cake with a creamy pineapple filling."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cake Change Servings
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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Sift the flour 4 times with the baking powder and salt.
  2. Cream the butter with 1 1/2 cups sugar in a large mixing bowl. Add the sifted ingredients alternately with the milk to the creamed mixture. Beat the egg whites until they are stiff, but not dry. Fold them into the batter.
  3. Pour the batter into three 9-inch round cake pans. Bake in the preheated oven approximately 30 minutes. Place on wire racks until cool.
  4. While the layers are cooling make the filling. Combine the egg yolks, 1/4 cup sugar, cornstarch, and pineapple juice in the top of a double boiler. Cook until thick; stir often. Cool, and spread filling on top of two of the layers. Sprinkle nuts and crushed pineapple on top of filling. Place these two layers one on top of the other, and place third layer on the top. Frost with any white frosting.
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Reviews More Reviews

Feb 03, 2008

This cake is very good. Although personally, i would double the ingredients for the filling, and not put any walnuts. I will try it like that next time.

 
Jan 03, 2005

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

 

5 Ratings

Jul 23, 2010

This recipe did okay for me. I would have preferred a little more bite in the icing but the cake itself turned out very moist and tasty. The only problem is that it didn't seem to keep for very long. I kept it in the fridge and it dried out pretty quick. But this is overall a good recipe.

 
Feb 28, 2011

You need more filling AND add more pineapple and nuts to existing filling recipe. 1/2 cup of pineapple and nuts is not enough. I barely had enough to cover ( the glaze ) the two cakes. I would double the recipe. My 3 layers did not look that thick like her picture. I used 9 inch pans like the recipe said. Maybe if you used 8 inch pans, you would get this. I would increase the recipe to get thicker cakes.

 

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Nutrition

  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 63.5 g
  • 20%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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