Pineapple Layer Cake Recipe
My mother had a large family to care for and not a lot of spare time for fixing fancy desserts. But somehow she regularly found a way to bake this cake for us. These days, I make it for Mom, as well as my family. It's still a treat!
My mother had a large family to care for and not a lot of spare time for fixing fancy desserts. But somehow she regularly found a way to bake this cake for us. These days, I make it for Mom, as well as my family. It's still a treat!
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup water
- 1 egg
- 1/2 cup shortening
- 1-1/2 cups sugar
- 1/2 teaspoon baking soda
- 1 tablespoon butter
- 3 egg yolks
- 1 teaspoon lemon juice
- 3 tablespoons cornstarch
- 2 egg whites
- filling:
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
- 1-2/3 cups sugar
- 1-1/4 cups buttermilk
- 2-1/2 cups cake flour
- 1 can (8 ounces) crushed pineapple
- seven-minute frosting:
- Carbohydrate 2.41648833340898 g
- Cholesterol 78.6473596993217 mg
- Fat 15.5494149728843 g
- Fiber 0.497421370866196 g
- Protein 1.98899295116645 g
- Saturated Fat 8.19300439411898 g
- Serving Size 1 1 serving (81g)
- Sodium 2412.38107473537 mg
- Sugar 1.91906696254278 g
- Trans Fat 0.925990912844942 g
- Calories 156 calories
Step-by-step
- 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.
- Pour into two greased and floured 9-in. round baking pans.
- Bake at 350degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
- 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.
- 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 160degrees, about 8-10 minutes.
- Pour into a large bowl; add vanilla.
- Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside.
- 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.
A Slice of Nostalgia: My Mother's Pineapple Layer Cake
The aroma of baking fills my kitchen, a scent that instantly transports me back to my childhood. It's the smell of my mother's famous pineapple layer cake, a dessert that was always a special treat, despite her busy life managing a large family. Mom always found time to bake this cake, a testament to her love and dedication. It wasn’t a store-bought, overly-decorated masterpiece; it was simple, homemade goodness that held more sweetness than any fancy pastry ever could.
This cake isn't just a recipe; it's a memory, a tradition, a piece of my family history. Each layer, each spoonful of creamy frosting, is a reminder of simpler times, of family gatherings, and of a mother's unwavering love expressed through the simplest of acts. The slightly tart pineapple filling perfectly complements the soft, fluffy cake layers, creating a balanced flavor profile that's both comforting and delightful. The seven-minute frosting, while requiring a bit of patience, adds a touch of elegance to this otherwise humble dessert, solidifying its status as a special occasion treat.
Years ago, Mom's kitchen was a whirlwind of activity. Kids running around, meals being prepared, and laundry piling up – yet somehow, she always found time to bake. The rhythmic whir of the mixer, the gentle heat of the oven, the tantalizing scent of sugar and spice – these were the sounds and smells of my childhood. This cake wasn’t just dessert; it was a symbol of love, a sign of her commitment to making even ordinary moments feel special. Now, as a mother myself, I understand the effort she put into creating these moments for us. I know that the time spent baking is a small price to pay for the joy it brings to my family. It’s a labor of love, an act of creating memories that will last a lifetime.
The best part is, making this cake doesn’t require any complicated techniques or exotic ingredients. It's a straightforward recipe, perfect for both beginner and experienced bakers. The ingredients are readily available, and the process, though multi-step, is simple to follow. It's the kind of cake that feels special yet remains completely achievable, a recipe that effortlessly combines simplicity with extraordinary taste. The creamy, tangy pineapple filling is a wonderful counterpoint to the delicate sweetness of the cake, and the seven-minute frosting adds a satisfyingly smooth finish. This cake isn’t just about the taste; it's about creating a connection to the past, while simultaneously making new memories in the present.
So, if you're looking for a cake recipe that's more than just a dessert – one that evokes memories, creates new traditions, and celebrates the simple joys of family and home – then try my mother's pineapple layer cake. It’s a recipe that transcends the ordinary, a sweet treat that speaks volumes about love, family, and the enduring power of simple pleasures. Each slice is a journey back in time, a taste of home, and a reminder of the enduring bonds of family. It's more than just a cake; it's a piece of my heart, shared with you.
Ingredients: (Listed in the original recipe)
