Pineapple Meringue Cake
By
Pat Duran
@kitchenChatter
1
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
one 2 layer cake
Prep:
10 Min
Cook:
30 Min
Method:
Bake
Ingredients
-
CAKE:
-
1/2 csolid shortening (crisco or butter)
-
1/2 cgranulated sugar
-
4 mediumegg yolks,beaten lightly
-
1 1/2 ccake flour
-
1 1/2 tspbaking powder
-
1/2 cmilk
-
1/4 tsplemon extract
-
TOPPING:
-
4 mediumegg whites
-
1/4 tspsalt
-
2/3 cgranulated sugar
-
1/2 tsplemon extract
-
1 cchopped nuts
-
PINEAPPLE FILLING:
-
8 ozthawed cool whip
-
3 ozpkg .instant banana cream pudding
-
1 ccrushed pineapple with juice
How to Make Pineapple Meringue Cake
- 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.
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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.
