Recipe courtesy of Christine Tardiff
Pineapple Under the Sea
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- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 680
- Total Fat
- 30 g
- Saturated Fat
- 14 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 1 g
- Sugar
- 86 g
- Protein
- 5 g
- Cholesterol
- 80 mg
- Sodium
- 303 mg
- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 680
- Total Fat
- 30 g
- Saturated Fat
- 14 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 1 g
- Sugar
- 86 g
- Protein
- 5 g
- Cholesterol
- 80 mg
- Sodium
- 303 mg
Ingredients
Pineapple Cake:
Strawberry Filling:
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.
