The layers of Pineapple Cake are separated by a crushed pineapple filling. Moist and impressive, this cake is a real winner.
- 3/4 cup shortening
- 1 2/3 cup sugar
- 4 Nature's Yoke eggs
- 1 cup buttermilk
- 1 tsp vanilla
- 2 1/2 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
Filling For Between The Layers
- 3 Nature's Yoke eggs, beaten
- 1 1/2 cup crushed pineapple (undrained)
- 1 1/2 cup sugar
- 3 tbsp cornstarch
- 1/2 cup water
Cream shortening and sugar together. Add eggs and beat.
Add dry ingredients alternately with buttermilk and vanilla.
Bake in 3 (8-inch) round cake pans at 350 degrees F. for 35 minutes.
To make filling
Add beaten eggs, pineapple and sugar in a saucepan. Heat till boiling point.
Mix cornstarch and water together and add to hot mixture in saucepan. Cook until thick, stirring constantly.
Cool and spread on top of each cake.
Carefully place cooled, frosted layers on top of each other.
Frost sides with your favorite white frosting.