WHITE CAKE WITH PINEAPPLE FILLING
The original recipe for the cake and frosting is from Better Homes and Gardens. I have modified it according to my tastes and preferences. The layers rise well and it makes a beautiful tall 3-tier cake. It is moist and delicious. Read the directions well as the yolks and butter need to be at room temperature. Due to...
Provided by Sena Wilson
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 18
Steps:
- 1. Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Prepare the pineapple filling and store in the refrigerator while preparing the cake. Grease three 8x1 1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper only and lightly flour pans; set aside. In medium bowl stir together flour, baking powder, baking soda, and 3/4 teaspoon salt; set aside.
- 2. Preheat over to 350 degrees. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk/nectar combined to butter mixture, beating on low after each addition just until combined. Divide batter among prepared pans. (If you do not have 3 pans, refrigerate remaining batter until ready to use.)
- 3. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on racks.
- 4. *Prepare Vanilla Sour Cream Frosting. Set in refrigerator while cake cools. If you are not using the pineapple filling then double the frosting recipe, which makes plentiful frosting. I found the sugar to be too much and suggest you use only 6 cups (for the doubling) of powdered sugar and cool the frosting before icing the cake for consistency to frost.
- 5. Add pineapple filling between the layers as your stacking the cake. Frost with Vanilla Sour Cream Forsting or your favorite icing. Store, covered, in refrigerator.
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Eduardo Valle
[email protected]5 stars!
Rahul Tharu
[email protected]I would recommend this recipe to anyone looking for a delicious and easy-to-make white cake with pineapple filling.
jacqueline achieng
[email protected]Overall, this is a good recipe for a white cake with pineapple filling. It's easy to make and it tastes delicious.
R.Zaheer Abbas
[email protected]This cake was a bit dry, but the pineapple filling helped to make it more moist.
Mrr Legacy
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good.
Mary George
[email protected]This cake was a little too sweet for my taste, but it was still good.
AttaUllah Baioch
[email protected]I love this cake! It's my go-to recipe for any occasion.
Asadkhan Asadkhan
[email protected]This is the best white cake recipe I've ever tried. It's so easy to make and it always turns out perfect.
Sjit Chaudhary
[email protected]I wasn't sure how this cake would turn out, but I was pleasantly surprised. It was delicious!
Habibkhan Khan
[email protected]This cake is so moist and fluffy, and the pineapple filling is to die for. I will definitely be making this cake again and again.
Nita Rai
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
Priscilla Nalule
[email protected]The cake was easy to make and turned out beautifully. The pineapple filling was the perfect balance of sweet and tart.
Jacory Alexander
[email protected]This white cake with pineapple filling was a hit! It was moist, fluffy, and the pineapple filling added a delicious tanginess. I would definitely make this cake again.