Here's a great cake that combines the fluffiness of yellow cake with the crunchiness of meringue and a pineapple-whipped cream filling.

Chas

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Recipe Summary

Servings:
20
Yield:
2 - 8 inch round cakes
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.

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  • In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks and 1/2 teaspoon vanilla. Beat well. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk. Pour into two 8 inch round cake pans.

  • Wash and dry beaters and bowl thoroughly. In a large, bowl beat egg whites, 1 teaspoon vanilla, and the rum extract until soft peaks form. Gradually add the remaining 1/2 cup sugar. Continue beating until stiff peaks form. Drop small spoonfuls of meringue over unbaked batter in pans, then carefully spread out to cover. Sprinkle pecans over meringue and press lightly into surface.

  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes.

  • Carefully remove from pans. Turn cake layers meringue side up and let cool thoroughly. About 1 to 2 hours before serving, make the filling: Combine whipping cream, confectioners sugar, and the remaining vanilla. Beat until soft peaks form. Fold in pineapple.

  • Place one layer, meringue side up, on cake plate. Spread filling over. Place second layer on top with meringue side up. Chill 1 to 2 hours. Store in refrigerator.

Nutrition Facts

163 calories; protein 2g 4% DV; carbohydrates 18.6g 6% DV; fat 9.3g 14% DV; cholesterol 43.4mg 15% DV; sodium 95.6mg 4% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
12/09/2003
I made this cake for years with a recipe on the back of a cake box. I lost the recipe and it's not on the cake box any more. I was thrilled to find it here. Easy to goof on but it is so delicious it's worth the care it takes to get it right. And it is beautiful. Something special happens to the cake baked with the meringue on top even though there are no whites used in the cake. Read More
(14)
11 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/09/2003
I made this cake for years with a recipe on the back of a cake box. I lost the recipe and it's not on the cake box any more. I was thrilled to find it here. Easy to goof on but it is so delicious it's worth the care it takes to get it right. And it is beautiful. Something special happens to the cake baked with the meringue on top even though there are no whites used in the cake. Read More
(14)
Rating: 5 stars
04/15/2003
Excellent "grown-up" cake! Kids didn't care for it but adults all loved the cool creamy filling and interesting blend of crunchy nuts and meringue and soft cake. Thanks! Read More
(5)
Rating: 5 stars
10/28/2002
This cake is so delicious. It's a keeper in my household. Read More
(4)
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Rating: 5 stars
11/20/2005
I made this cake for a new daughter-in-law for her birthday. She is a pinapple lover. Today she asked me to make it for her again. It is good and I'm not a pinapple lover. Try it it's different. Read More
(4)
Rating: 5 stars
09/08/2009
Fabulous! I used a quart of strawberries instead of the pineapple and doubled the whipping cream. Read More
(2)
Rating: 5 stars
08/25/2009
I thought it was delicious. The meringue made the cake crunchy and sweet. Great recipe! Read More
(1)
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Rating: 4 stars
09/15/2009
Love this but I use walnuts instead and leave out the rum! Read More
(1)
Rating: 5 stars
11/05/2013
I was pleased to find this cake! I baked this for our wedding anniversary as I was looking for something different and interesting. I did not have pecan nuts on my cupboard at the time so I used some pine nuts and it was an absolutely delicious cake. It is definitely on my list of To bake again and again cake! Thanks. Read More
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