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RECIPE # 4120 - MOTHER'S PINEAPPLE CAKE - Wednesday, March 19, 2008

RECIPE # 4120 - MOTHER'S PINEAPPLE CAKE - Wednesday, March 19, 2008

CREATED Mar 19, 2008

ANN COX EASTES / KROGER

Cake

1 (18.25-oz) pkg yellow cake mix

1 1/3 c water

5 egg whites, reserve 2 for icing

1/2 c pineapple juice

Icing

2 c sugar, divided

1/3 c all-purpose flour or cornstarch

1 (20-oz) can crushed pineapple and juice

1/4 c butter or margarine, melted

Prepare cake mix according to package directions using 1 1/3 cup water, omitting oil and using 3 egg whites in place of eggs.  Pour batter into 2 round, greased and floured cake pans and bake; cool completely.  Punch holes in top of cake layers with a fork and pour 1/4 cup pineapple juice over the top of each layer.  In a bowl beat 2 egg whites with 1/2 cup sugar.  In a small bowl stir together remaining 1 1/2 c ups sugar and flour; stir in beaten egg white mixture.  Stir in pineapple, juice and butter to bowl and mix completely.  Pour mixture in saucepan and heat over medium-low heat, stirring constantly, until mixture thickens, about 10-12 minutes.  Cool icing completely in refrigerator.  Spread icing between layers and on top and sides of cake. Yield:  10 servings.