moms pineapplecake with 7 minute frosting

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Serves: 8 to 10
Prep Time:
Cook Time:


1/2 c shortening
1 2/3 c sugar
3 egg yolks
1 egg
1/2 tsp vanilla
2 1/2 c cake flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/4 c butter milk
1/2 c sugar
3 Tbsp cornstarch
1/2 tsp salt
1 can(s) crushed pineapple 8oz
4 Tbsp butter
1 tsp lemon juice
1 1/2 c sugar
2 egg whites
1/3 c water
1/4 tsp cream of tartar
1 tsp vanilla

The Cook

melissa snyder Recipe
Lightly Salted
Newstraitsville, OH
Member Since Jun 2012
melissa's notes for this recipe:
My mom use to make this cake and it was so moist and good.It was my brother's favorte and mom would also make this for his birthday.
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cake-in large bowl,cream shortening,and 1-2/3 cups sugar until light and fluffy.add the three egg yolks and one whole egg one add a time beating after each addition.beat in vanilla.combine flour,salt,baking powder and baking soda add to cream mixture alternately with buttermilk beating will after each addition.pour into 2 9inch round greased and floured cake pans bake 30 to 35 minutes.insert toothpick in center if it comes out clean its for 10 minutes the take out of pan and cool on rack.
Filling-in large saucepan combine sugar,cornstarch,and salt.drain pineapple reserving the juice.add pineapple to pan add water to the juice and measure 3/4 cup and add to mixture.mix well.bring to a boil over a medium heat .cook and stir for 2 minutes remove from heat and add butter and lemon juice.
Frosting-in heavy saucepan combine the 1/2 cup sugar ,the egg whites,and the gream of tarter and water over low heat.with hand mixer beat on low speed for 1 minute.continue beating on low over low heat until frosting reaches 160 degrees or for about 8 to 10 minutes.pour into a bowl,add vanilla.beat on high until frosting froms stiff peaks,about 7 minutes set aside.set aside a 3rd of the filling.spread the rest between the layers.spread the rest rest on the top layer in a four inch circle,then frost with 7 minute frosting.

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