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Pineapple Meringue Cake

By: Chas  
"Here's a great cake that combines the fluffiness of yellow cake with the crunchiness of meringue and a pineapple-whipped cream filling."

Rating: This weblink has been rated 7 times with an average star rating of 4.9 Read Reviews (7)

Rate/Review | 383 people have saved this

 

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Original Recipe Yield 2 - 8 inch round cakes
 

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum flavored extract
  • 1/2 cup white sugar
  • 1/2 cup chopped pecans
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
  2. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks and 1/2 teaspoon vanilla. Beat well. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk. Pour into two 8 inch round cake pans.
  3. Wash and dry beaters and bowl thoroughly. In a large, bowl beat egg whites, 1 teaspoon vanilla, and the rum extract until soft peaks form. Gradually add the remaining 1/2 cup sugar. Continue beating until stiff peaks form. Drop small spoonfuls of meringue over unbaked batter in pans, then carefully spread out to cover. Sprinkle pecans over meringue and press lightly into surface.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes.
  5. Carefully remove from pans. Turn cake layers meringue side up and let cool thoroughly. About 1 to 2 hours before serving, make the filling: Combine whipping cream, confectioners sugar, and the remaining vanilla. Beat until soft peaks form. Fold in pineapple.
  6. Place one layer, meringue side up, on cake plate. Spread filling over. Place second layer on top with meringue side up. Chill 1 to 2 hours. Store in refrigerator.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 166 | Total Fat: 9.5g | Cholesterol: 44mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2003 by JDONOV2 
I made this cake for years with a recipe on the back of a cake box. I lost the recipe and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2003 by DarkAngel 
Excellent "grown-up" cake! Kids didn't care for it, but adults all loved the cool, creamy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2002 by KAILANIHAWK 
This cake is so delicious. It's a keeper in my household. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2005 by hollyr 
I made this cake for a new daughter-in-law for her birthday. She is a pinapple lover. Today... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by NAKEDBEAR 
Love this, but I use walnuts instead and leave out the rum! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by NOVITSKYS 
Fabulous! I used a quart of strawberries instead of the pineapple and doubled the whipping cream. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2009 by 4_theluv_ofdeliciouso 
I thought it was delicious. The meringue made the cake crunchy and sweet. Great recipe! MORE

 
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