Pineapple-Filled White Layer Cake

Pineapple-Filled White Layer Cake

Celebrate the season with this fluffy Pineapple-Filled White Layer Cake.

Pineapple-Filled White Layer Cake
  • ¼ cup unsalted butter, softened
  • ½ cup plus 2 tablespoons sugar, divided
  • ½ teaspoon vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons whole milk
  • 3 large egg whites, at room temperature
  • 1 recipe Pineapple Filling (recipe follows)
  • 1 recipe Fluffy White Frosting (recipe follows)
  • 1 (8-ounce) can pineapple slices, drained (optional)
  1. Preheat oven to 350°.
  2. Spray 3 (6-inch) round cake pans with baking spray with flour.
  3. In a medium mixing bowl, combine butter and ½ cup sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add vanilla extract, beating to combine.
  4. In a medium bowl, combine flour, baking powder, and salt, whisking well. Add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture.
  5. In another medium mixing bowl, beat egg whites at high speed with a mixer until frothy. Slowly add remaining 2 tablespoons sugar, continuing to beat until soft peaks form.
  6. Gently fold egg whites into cake batter until incorporated. Divide mixture evenly among prepared cake pans. Using an offset spatula, smooth cake batter in pans.
  7. Bake until edges of cake layers are golden brown and a wooden pick inserted in the centers comes out clean, approximately 13 minutes. Let cake layers cool in pans for 10 minutes. Invert onto wire cooling racks, and let cool completely.
  8. Place a cake layer on a cake plate, and spread layer with half of Pineapple Filling. Top with another cake layer, and spread with remaining half of filling. Top with remaining cake layer.
  9. Refrigerate cake until filling is firm, approximately 1 hour.
  10. Using an offset spatula to create decorative swirls, spread Fluffy White Frosting over sides and top of cake.
  11. Cut pineapple slices into halves or thirds, and arrange on top of cake in overlapping concentric circles to resemble a flower, if desired.

Pineapple Filling
Yield: ¾ cup
  • 1 (8.25-ounce) can crushed pineapple in heavy syrup
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 1 tablespoon salted butter
  • ¼ teaspoon vanilla extract
  1. In a medium saucepan, combine pineapple with syrup, sugar, cornstarch, and salt. Cook over medium heat until mixture begins to simmer. Reduce heat to low, and cook for 3 minutes.
  2. Remove from heat, and add butter and vanilla extract, stirring until butter melts.

Fluffy White Frosting
Yield: 2 cups
  • ½ cup plus 3 tablespoons sugar
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 3 tablespoons water
  • 1 egg white, at room temperature
  1. In the top half of a double boiler set over simmering water, combine sugar, cream of tartar, salt, water, and egg white. (Do not let bottom of bowl touch water.) Beat at high speed with a mixer until frosting thickens and forms stiff peaks, 7 to 10 minutes.
  2. Use immediately.

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