Feeling Blue? Homemade Pineapple Cake Will Turn That Frown Upside Down :)

How do you like your cake? Me, I want it moist and soft. Dry cakes just make you want to throw it to the nearest person and see if he or she will get bruises. But of course, it’s not nice to play with food. You get it though, right? This dessert recipe gives your cake that moist texture so I am sure you will love this! Nothing beats a moist and flavorful cake to enjoy as an afternoon dessert or a sweet treat after dinner. This pineapple cake recipe is a real keeper 🙂

Our friend over at Just A Pinch has this to say about this recipe:

“This is not only an impressive cake but it is so very moist and delicious as well. If you take it somewhere, it will disappear so fast that you may not get a slice for yourself! This recipe came from my friend, Jane Ferrell.”

I love this cake because I love how the taste of the pineapple doesn’t really become overwhelming. Yes, there’s freshness in there, but it’s only a hint. There’s the perfect balance of sweetness and tartness that will have you clamoring for another slice!

 

Ingredients:

1 box Duncan Hines pineapple or yellow cake mix

1 1/4 c Borden buttermilk

4 Eggland’s eggs, less whites from 2 eggs (save 2 egg whites for icing)

1/2 c Domino sugar

1/2 c Wesson oil

1 tsp McCormick pure vanilla extract

TOPPING BETWEEN LAYERS:

2 20 oz cans Dole crushed pineapple, undrained

3/4 c Domino granulated sugar

SEVEN-MINUTE ICING:

2 egg whites (Eggland’s eggs)

1 1/2 c Domino granulated sugar

2 Tbsp Karo white corn syrup

1/3 c cold water

1 tsp McCormick pure vanilla extract

 

Instructions:

CAKE:

DO NOT FOLLOW CAKE BOX INGREDIENTS. Preheat oven to 350. Grease & flour three 9″ cake pans. (I have also used 8″ pans as well as a 9×13 sheet cake pan). Mix together the cake mix along with the buttermilk, 2 whole eggs and 2 egg yolks, sugar, oil and vanilla. (* Or make your own scratch cake). Mix with electric mixer on medium for 2 1/2 to 3 minutes. Pour into prepared cake pans. Bake at 350 for 30-40 minutes or until they test done. Leave in pans for 10 minutes then turn out.

TOPPING:

Once you get your layers in the oven, pour the pineapple (juice & all) into an appropriate size saucepan. Add the 3/4 cup sugar, mix well & cook on med-low, stirring occasionally, until layers are done. Turn burner off but leave saucepan on burner so it’ll stay warm. *SEE QUICK TIP.

ICING:

Put your water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, combine the 2 remaining egg whites, the 1 1/2 cups sugar, 2 TBSP syrup and 1/3 cup “cold” water. Using an electric hand mixer, beat for 2 minutes. Now place the top of double boiler into the bottom and still using the hand mixer, beat continuously for 7 to 8 minutes. The icing should be getting very stiff by now. Once you have done this for at least 7 minutes, remove from heat & add in the 1 tsp of vanilla & continue beating for an additional 2 to 3 minutes or until icing is very stiff, thick and shiny.

TO ASSEMBLE:

Put one cake layer on cake plate. Punch several holes into layer, pour a third of pineapple topping over layer then spread on a fourth of icing and repeat with the second layer. Place last layer on top and pour last third of topping over layer. Ice top & sides with icing. Note: make sure you have about half the icing left for the top & sides.

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Quick Tip: Some cans of pineapple have more juice than others so go ahead and follow step #2 but before you put the pineapple on the layers you may want to drain the pineapple but reserve the juice in case you need to add some of the juice. You don’t want it dry nor do you want it soggy so use your own judgment. You can use only one 20 oz can of pineapple but cut the sugar amount to 1/2 cup or less. You can also substitute equal amounts of Splenda for sugar.

Thanks again to Just A Pinch for this amazing recipe.

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