Sweet And Sassy Pineapple Cake

 

Ingredients:

• 1 box Duncan Hines pineapple or yellow cake mix
• 1 1/4 c Borden buttermilk
• 4 Eggland’s eggs, less whites from 2 eggs (save 2 egg whites for icing)
• 1/2 c Domino sugar
• 1/2 c Wesson oil
• 1 tsp McCormick pure vanilla extract

TOPPING BETWEEN LAYERS:

• 2 20 oz cans Dole crushed pineapple, undrained
• 3/4 c Domino granulated sugar

SEVEN-MINUTE ICING:

• 2 egg whites (Eggland’s eggs)
• 1 1/2 c Domino granulated sugar
• 2 Tbsp Karo white corn syrup
• 1/3 c cold water
• 1 tsp McCormick pure vanilla extract
• Chopped nuts

Instructions:

CAKE:

DO NOT FOLLOW CAKE BOX INGREDIENTS. Preheat oven to 350. Grease & flour three 9″ cake pans. (I have also used 8″ pans as well as a 9×13 sheet cake pan). Mix together the cake mix along with the buttermilk, 2 whole eggs and 2 egg yolks, sugar, oil and vanilla. (* Or make your own scratch cake). Mix with electric mixer on medium for 2 1/2 to 3 minutes. Pour into prepared cake pans. Bake at 350 for 30-40 minutes or until they test done. Leave in pans for 10 minutes then turn out.

TOPPING:

Once you get your layers in the oven, pour the pineapple (juice & all) into an appropriate size saucepan. Add the 3/4 cup sugar, mix well & cook on med-low, stirring occasionally, until layers are done. Turn burner off but leave saucepan on burner so it’ll stay warm. *SEE QUICK TIP.

ICING:

Put your water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, combine the 2 remaining egg whites, the 1 1/2 cups sugar, 2 TBSP syrup and 1/3 cup “cold” water. Using an electric hand mixer, beat for 2 minutes. Now place the top of double boiler into the bottom and still using the hand mixer, beat continuously for 7 to 8 minutes. The icing should be getting very stiff by now. Once you have done this for at least 7 minutes, remove from heat & add in the 1 tsp of vanilla & continue beating for an additional 2 to 3 minutes or until icing is very stiff, thick and shiny.

TO ASSEMBLE:

Put one cake layer on cake plate. Punch several holes into layer, pour a third of pineapple topping over layer then spread on a fourth of icing and repeat with the second layer. Place last layer on top and pour last third of topping over layer. Ice top & sides with icing. Note: make sure you have about half the icing left for the top & sides. Add chopped nuts to the top of the cake after it has been iced.