Pineapple Under the Sea

Total Time:
2 hr 5 min
Prep:
30 min
Inactive:
1 hr
Cook:
35 min

Yield:
12 servings
Level:
Easy

Ingredients
  • Pineapple Cake:
  • Nonstick cooking spray, for spraying the pans
  • 1 cup granulated sugar
  • 1/3 cup shortening
  • 2/3 cup milk
  • 8 maraschino cherries
  • 1 whole large egg plus 1 egg white
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 8 thin pineapple slices
  • Strawberry Filling:
  • 16 ounces cream cheese
  • 8 tablespoons (1 stick) unsalted butter
  • 2 teaspoons vanilla
  • 6 cups confectioners' sugar
  • 1/4 cup strawberry preserves
Directions
  • For the pineapple cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment and spray the sides with cooking spray.

  • In a mixer, blend the granulated sugar and shortening, then add the milk, cherries, whole egg and egg white and mix to combine. In a bowl, combine the flour, baking powder and salt. Slowly add the dry ingredients to the mixer and mix until smooth.

  • Lay down 4 pineapple slices in each pan and fill three-quarters of the way with the batter. Bake until golden brown, about 35 minutes. Let cool slightly, then remove the cakes from the pans to a wire rack to cool completely.

  • For the strawberry filling: In a mixer, beat the cream cheese and butter until fully incorporated. Mix in the vanilla. Slowly beat in the confectioners' sugar until smooth and fluffy. Fold in the strawberry preserves.

  • Spread the strawberry filling in between the 2 layers of cake. Smear a very thin coating of the strawberry filling around the sides and top of the stacked cake.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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    This recipe is featured in:

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