This is a plain white layer cake with a creamy pineapple filling.

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Recipe Summary

Servings:
12
Yield:
1 - 9 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Sift the flour 4 times with the baking powder and salt.

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  • Cream the butter with 1 1/2 cups sugar in a large mixing bowl. Add the sifted ingredients alternately with the milk to the creamed mixture. Beat the egg whites until they are stiff, but not dry. Fold them into the batter.

  • Pour the batter into three 9-inch round cake pans. Bake in the preheated oven approximately 30 minutes. Place on wire racks until cool.

  • While the layers are cooling make the filling. Combine the egg yolks, 1/4 cup sugar, cornstarch, and pineapple juice in the top of a double boiler. Cook until thick; stir often. Cool, and spread filling on top of two of the layers. Sprinkle nuts and crushed pineapple on top of filling. Place these two layers one on top of the other, and place third layer on the top. Frost with any white frosting.

Nutrition Facts

407 calories; protein 6.2g 12% DV; carbohydrates 63.5g 21% DV; fat 14.9g 23% DV; cholesterol 62.9mg 21% DV; sodium 272.4mg 11% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/03/2008
This cake is very good. Although personally i would double the ingredients for the filling and not put any walnuts. I will try it like that next time. Read More
(14)

Most helpful critical review

Rating: 3 stars
07/23/2010
This recipe did okay for me. I would have preferred a little more bite in the icing but the cake itself turned out very moist and tasty. The only problem is that it didn't seem to keep for very long. I kept it in the fridge and it dried out pretty quick. But this is overall a good recipe. Read More
(6)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/03/2008
This cake is very good. Although personally i would double the ingredients for the filling and not put any walnuts. I will try it like that next time. Read More
(14)
Rating: 5 stars
01/03/2005
Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! Read More
(13)
Rating: 3 stars
07/23/2010
This recipe did okay for me. I would have preferred a little more bite in the icing but the cake itself turned out very moist and tasty. The only problem is that it didn't seem to keep for very long. I kept it in the fridge and it dried out pretty quick. But this is overall a good recipe. Read More
(6)
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Rating: 3 stars
02/28/2011
You need more filling AND add more pineapple and nuts to existing filling recipe. 1/2 cup of pineapple and nuts is not enough. I barely had enough to cover ( the glaze ) the two cakes. I would double the recipe. My 3 layers did not look that thick like her picture. I used 9 inch pans like the recipe said. Maybe if you used 8 inch pans you would get this. I would increase the recipe to get thicker cakes. Read More
(2)