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 vote
Comments:
Serves:
one 2 layer cake
Prep:
10 Min
Cook:
30 Min
Method:
Bake
Ingredients
- 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
- 4 medium
- egg whites
- 1/4 tsp
- salt
- 2/3 c
- granulated sugar
- 1/2 tsp
- lemon extract
- 1 c
- chopped nuts
- 8 oz
- thawed cool whip
- 3 oz
- pkg .instant banana cream pudding
- 1 c
- crushed pineapple with juice
CAKE:
TOPPING:
PINEAPPLE FILLING:
How to Make Pineapple Meringue Cake
- 1Cake:
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.
