“I made this cake for my pineapple-loving DH's birthday a couple of years ago and it was a hit. It reminded me of the cakes my Granny and Aunt Joyce used to make when I was growing up - which means it was good!”
1hr 20mins

Ingredients Nutrition


  1. In a mixing bowl, cream shortening and sugar.
  2. Add egg yolks and egg,one at a time, beating well after each.
  3. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk.
  4. Beat in vanilla.
  5. Pour into two greased and floured 9-in.round cake pans.
  6. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing from pans to wire racks.
  8. In a saucepan, combine the sugar, cornstarch and salt.
  9. Drain pineapple, reserving juice.
  10. Add pineapple to pan.
  11. Add water to juice to measure 3/4 cup; pour into pan and mix well.
  12. Bring to a boil over medium heat; cook and stir for 2 minutes.
  13. Remove from the heat.
  14. Add butter and lemon juice.
  15. Cool completely.
  16. For frosting, in a heavy saucepan or double boiler, combine sugar,egg whites, water and cream of tartar.
  17. With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160, about 8-10 minutes.
  18. Pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside.
  19. Set aside a third of the filling.
  20. Spread remaining filling between cake layers.
  21. Spread reserved filling in a 4-in. circle in the center of top layer.
  22. Frost the sides of cake and around the filling on top.
  23. Yield: 12 servings.

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