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PINEAPPLE CREAM CAKE
Pineapple Cream Cake
Kathie prepared up to 20 pineapple cream cakes at the time when we organized luaus in the late 1980s and they are still a hit.
This recipe goes with: Filling
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PrintINGREDIENTS
- Cake:
- 3 cups all purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 1 1/2 cup low fat milk
- 1/2 cup butter, softened
- 1 1/2 teaspoon vanilla
- 2 eggs
- Filling (see recipe link above)
DIRECTIONS
In a large mixer bowl combine flour, sugar, and baking powder. Add milk, butter and vanilla. Beat on low speed till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into 2 greased 9 inch x 13 inch baking pans. Bake in a 375ºF oven for 25 to 30 minutes or till a toothpick inserted near the center comes out clean. Cool on wire racks.
cover when cool and leave on counter overnight.
RECIPE BACKSTORY
Kathie prepared up to 20 pineapple cream cakes at the time when we organized luaus in the late 1980s and they are still a hit.
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