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