Pineapple Meringue Cake

Pat Duran


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.


★★★★★ 1 vote

one 2 layer cake
10 Min
30 Min


  • 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
  • 1/4 tsp
    lemon extract

  • 4 medium
    egg whites
  • 1/4 tsp
  • 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

How to Make Pineapple Meringue Cake


  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).
    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.

Printable Recipe Card

About Pineapple Meringue Cake

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

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