Pineapple Meringue Cake Recipe - Allrecipes.com
Pineapple Meringue Cake Recipe

Pineapple Meringue Cake

Read Reviews (7)

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

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Original recipe makes 2 - 8 inch round cakes Change Servings
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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.
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Reviews More Reviews

Dec 09, 2003

I made this cake for years with a recipe on the back of a cake box. I lost the recipe and it's not on the cake box any more. I was thrilled to find it here. Easy to goof on but it is so delicious, it's worth the care it takes to get it right. And it is beautiful. Something special happens to the cake baked with the meringue on top even though there are no whites used in the cake.

— 
Apr 15, 2003

Excellent "grown-up" cake! Kids didn't care for it, but adults all loved the cool, creamy filling and interesting blend of crunchy nuts and meringue and soft cake. Thanks!

— 

8 Ratings

Nov 20, 2005

I made this cake for a new daughter-in-law for her birthday. She is a pinapple lover. Today she asked me to make it for her again. It is good, and I'm not a pinapple lover. Try it, it's different.

— 
Oct 28, 2002

This cake is so delicious. It's a keeper in my household.

— 
Sep 08, 2009

Fabulous! I used a quart of strawberries instead of the pineapple and doubled the whipping cream.

— 
Sep 15, 2009

Love this, but I use walnuts instead and leave out the rum!

— 
Aug 25, 2009

I thought it was delicious. The meringue made the cake crunchy and sweet. Great recipe!

— 

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Nutrition

  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 96 mg
  • 4%

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

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