Pineapple Refrigerator Cake Recipe

Name: Pineapple Refrigerator Cake
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar + ½ cup granulated sugar (for filling) + ¼ cup powdered sugar (for whipped cream); Baking Soda; ½ teaspoon salt + pinch of salt (for filling); Fresh Lemon Rind; 1 cup (2 sticks) shortening; 1 cup pineapple juice + ½ cup pineapple juice (for filling); 1 teaspoon vanilla extract; 4 egg whites; 2 cups heavy cream; ¼ cup cornstarch; Juice of 1 lemon (for filling); Lemon; 2 egg yolks; 4 tablespoons (½ stick) unsalted butter

This nostalgic Pineapple Refrigerator Cake recipe is a delightful twist on a classic dessert! Layers of moist, zesty cake are generously filled with a creamy pineapple filling and topped with fluffy whipped cream. Perfect for potlucks, summer gatherings, or any occasion that calls for a refreshing and delicious treat. Get ready to impress with this easy-to-make, yet elegant dessert!

Prep Time 45 mins

Cook Time 90 mins

Calories 422.2 kcal

Protein 8g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Refrigerator Cake

2 cups all-purpose flour
1 ½ cups granulated sugar + ½ cup granulated sugar (for filling) + ¼ cup powdered sugar (for whipped cream)
Baking Soda
½ teaspoon salt + pinch of salt (for filling)
Fresh Lemon Rind
1 cup (2 sticks) shortening
1 cup pineapple juice + ½ cup pineapple juice (for filling)
1 teaspoon vanilla extract
4 egg whites
2 cups heavy cream
¼ cup cornstarch
Juice of 1 lemon (for filling)
Lemon
2 egg yolks
4 tablespoons (½ stick) unsalted butter

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How to Make Pineapple Refrigerator Cake

Preheat oven to 360°F (180°C). Grease and flour two 8x8 inch square baking pans.
In a large bowl, sift together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking soda, and ½ teaspoon salt.
Add the zest of 1 lemon and 1 cup (2 sticks) of shortening. Cream together until light and fluffy.
Add 1 cup pineapple juice and 1 teaspoon vanilla extract. Beat for 2 minutes.
In a separate bowl, beat 4 egg whites until stiff peaks form. Gently fold into the batter.
Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool completely in pans before inverting onto wire racks.
Once completely cool, split each cake layer horizontally to create four layers.
**Prepare Pineapple Filling:** In the top of a double boiler (or a heat-safe bowl set over a pan of simmering water), whisk together ½ cup granulated sugar, ¼ cup cornstarch, and a pinch of salt.
Add the juice of 1 lemon, zest of ½ lemon, and whisk well.
Add 2 beaten egg yolks, ½ cup pineapple juice, and 4 tablespoons (½ stick) of unsalted butter. Whisk constantly until thickened, about 15 minutes.
**Prepare Whipped Cream:** In a chilled bowl, beat 2 cups heavy cream with ¼ cup powdered sugar until stiff peaks form.
Spread a layer of pineapple filling onto each cake layer, stacking them on top of each other.
Frost the entire cake with whipped cream.
Refrigerate for at least 4 hours before serving to allow flavors to meld and the cake to set.