Pineapple Layer Cake

Name: Pineapple Layer Cake
Ingredients: 1/2 cup shortening; 1-2/3 cups sugar; 3 large egg yolks, room temperature; 1 large egg, room temperature; 1/2 teaspoon vanilla extract; 2-1/2 cups cake flour; 1 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1-1/4 cups buttermilk; 1/2 cup sugar; 3 tablespoons cornstarch; 1/2 teaspoon salt; 1 can (8 ounces) crushed pineapple; 1 tablespoon butter; 1 teaspoon lemon juice; 1-1/2 cups sugar; 2 large egg whites, room temperature; 1/3 cup water; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract

21 ingredients

6 steps

Ingredients

1/2 cup shortening
1-2/3 cups sugar
3 large egg yolks, room temperature
1 large egg, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups buttermilk
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple
1 tablespoon butter
1 teaspoon lemon juice
1-1/2 cups sugar
2 large egg whites, room temperature
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Directions

1

In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3

In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely.
4

For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
5

Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside.
6

Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.