Pineapple Layer Cake Recipe

How to Make Pineapple Layer Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together 1 cup (2 sticks) shortening and 2 cups granulated sugar until light and fluffy.
3. Add 4 large egg yolks and 2 large whole eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in 1 teaspoon vanilla extract.
7. Divide batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
10. While cakes cool, prepare the pineapple filling: Drain one 20-ounce can of crushed pineapple, reserving 3/4 cup of the juice.
11. In a medium saucepan, whisk together 1/2 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.
12. Add the drained pineapple to the saucepan.
13. Add reserved pineapple juice and enough water to measure 3/4 cup total liquid.
14. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 2 minutes).
15. Remove from heat and stir in 2 tablespoons butter and 1 tablespoon lemon juice.
16. Let the filling cool completely.
17. Prepare the meringue frosting: In a heatproof bowl set over a pan of simmering water (double boiler), combine 1 cup granulated sugar, 4 large egg whites, 1/4 cup water, and 1/4 teaspoon cream of tartar.
18. Beat with a hand mixer on low speed until the sugar dissolves and the mixture reaches 160°F (71°C) on a candy thermometer (about 8-10 minutes).
19. Transfer the mixture to a clean mixing bowl.
20. Add 1 teaspoon vanilla extract.
21. Beat on high speed until stiff, glossy peaks form (about 7 minutes).
22. Set aside 1/3 of the filling for decoration.
23. Spread the remaining filling between the cake layers.
24. Spread the reserved filling in a 4-inch circle in the center of the top layer.
25. Frost the sides of the cake and around the filling on top.