Pineapple Meringue Cake

Pat Duran

By
@kitchenChatter

This is my friend Shirley's favorite recipe to make for our pot-luck parties we had for my ceramic classes- we always looked forward to her cake at every pot-luck.


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Comments:

Serves:

one 2 layer cake

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

CAKE:

1/2 c
solid shortening (crisco or butter)
1/2 c
granulated sugar
4 medium
egg yolks,beaten lightly
1 1/2 c
cake flour
1 1/2 tsp
baking powder
1/2 c
milk
1/4 tsp
lemon extract

TOPPING:

4 medium
egg whites
1/4 tsp
salt
2/3 c
granulated sugar
1/2 tsp
lemon extract
1 c
chopped nuts

PINEAPPLE FILLING:

8 oz
thawed cool whip
3 oz
pkg .instant banana cream pudding
1 c
crushed pineapple with juice

Directions Step-By-Step

1
Cake:
Cream shortening; add the sugar and cream this well; then add the egg yolks.
Sift dry ingredients together, then add alternately with a mixture of the milk and lemon extract. Pour this blended cake batter in 2 greased layer cake pans.(I cut circles of parchment paper in bottom of pans and then spray the paper before pouring in batter).
---
Topping:
Beat the egg whites and salt until stiff. Add sugar and lemon extract. Fold in the nuts. Pour this over the unbaked layers and bake at 350^ for 30 minutes. Cool well.
---
Pineapple Filling:
Fold dry pudding mix and crushed pineapple with the juice into the Cool Whip. Spread between layers and outside of cake, but not the top- unless you want to,of course.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: French