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This Pineapple Cake Recipe is the best! Moist yellow cake layers with a luscious Pineapple & Cream Filling! 1 (15.25 oz.) can crushed pineapple, DRAINED. If you want to add pineapple to the top of the cake, reserve 1/3 cup 2 sticks (1 cup) (226 g) unsalted butter, let it sit out approximately 10 minutes.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Judy’s pineapple layer cake recipe is a great tropical summer dessert. The pineapple filling for the cake is used in between the layers and as a topping for both the sides and top; and is a cooked mixture of pineapple, sugar, butter, and eggs.
Place sauce pot on a COLD burner, then turn heat on to medium. Cook, stirring constantly to avoid making scrambled eggs, until thick, about 12 minutes. Add the drained crushed pineapple, stir together. Spread frosting between layers, on top, and sides. You could use a boxed cake mix for the layers if you like.
My cousin Aleane submitted this recipe for Pineapple Cake Frosting as one of her favorite recipes when our yearly family reunion published a small cookbook of family favorite recipes some years back. You do cook this frosting, and you will need to give it a good full 12 minutes of your undivided attention to make it work.
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