nine layered pineapple cake
This layered pineapple cake recipe has been passed down from generation to generation. It is guaranteed to be worth the time and love you put into it. If you want to cheat a little, make it with 2 boxes of cake mix.
Blue Ribbon Recipe
Like most vintage recipes, this nine layered pineapple cake takes time to make, and a touch of patience, but the final result is worth it. It's an old-fashioned cake that is a total indulgence. Sweet and delicate, the homemade yellow cake stacks into nine beautiful layers. Thick and super-rich, the pineapple filling is more like a pineapple pudding. Since this takes time to prepare and cool, it's a delicious cake for a special occasion or a holiday. It is a sweet dessert that'll satisfy any sweet tooth.
prep time
5 Hr
cook time
15 Min
method
Bake
yield
10 serving(s)
Ingredients
- PINEAPPLE TOPPING
- 2 sticks butter
- 4 cups granulated sugar
- 4 large eggs
- 3 tablespoons all-purpose flour
- 3 cans crushed pineapple, drained (20 oz each)
- YELLOW CAKE
- 4 1/2 cups cake flour
- 2 tablespoons baking powder
- 1 tablespoon salt
- 2 cups granulated sugar
- 1 box instant vanilla pudding (5.1 oz)
- 1 stick butter, melted
- 3 cups milk
- 8 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon yellow food coloring
How To Make nine layered pineapple cake
Test Kitchen Tips
Make sure to let the cake and pineapple filling cool completely before assembling. To speed up the baking process, we baked 3 cakes at a time.
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Step 1For the pineapple topping, mix butter, sugar, and eggs in a heavy pot. Cook on low until the butter is melted and the sugar is dissolved. Be careful not to scramble the eggs. This will happen if the heat is too high. -
Step 2As it starts to cook, raise the heat a little at a time until it becomes thick. Whisk in the flour and continuously whisk all the lumps from the flour.
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Step 3Pour the drained pineapples into the mixture; stir continuously.
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Step 4Cook over medium heat until thickened. Once thickened, remove from the heat and pour it into a bowl to cool.
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Step 5Preheat the oven to 350 degrees F. For the yellow cake combine the cake flour, baking powder, salt, sugar, and pudding mix in a large mixing bowl or stand mixer. Slowly add the melted butter and milk mixing as you go. Remember to stop and occasionally scrape down the sides.
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Step 6Add one egg at a time making sure to incorporate the egg.
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Step 7Mix in vanilla extract and yellow food coloring.
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Step 8Prepare 8-inch round pans with cooking spray with oil or butter and flour them. Pour 1 c of batter into each pan. Bake for about 13 minutes. These cook quickly. The edges will be slightly golden brown when they are ready. Repeat by washing the pans in between baking, and allow the pans to cool completely before pouring the next layer. You will repeat this until you have 9 layers.
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Step 9Immediately remove the cakes from the pan. Cool on a cooling rack. Once cool, stack them with either wax paper or parchment paper between the layers.
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Step 10Once the cakes and filling are completely cool, place a layer of the cake on a plate. Spoon about 1/4 c of the pineapple topping onto the cake layer. You may need a little more.
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Step 11With a fork or pointed object, poke small holes in the cake so the juice can get into the cake.
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Step 12Repeat until all the layers are used. There should be enough of the pineapple topping remaining to smear around the outside of the cake. If you feel like the cake is leaning, place a large wooden skewer in the center to stabilize it.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Collection:
Easter
Collection:
Summer Desserts!
Collection:
Spring Recipes
Keyword:
#pineapple
Keyword:
#Layered
Keyword:
#cake
Method:
Bake
Culture:
American
Ingredient:
Flour
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