Karla loves to bake. She loves it so much that she rarely leaves her kitchen at home. That’s quite fine though because that’s her business as a housewife—she bakes made-to-order cakes. At first, business was just moderately successful. But as time passed by, she’s building up a fan base so she suddenly became really busy. She is fully packed every day that she almost always fails to answer her phone. It’s the reason why she almost lost a very valued client. She was so busy that she forgot to make the most important order of the day.

The client really got angry at her and said she needed to produce a cake before the end of the day for her or there would be consequences. I knew because I was there in her house when the client called. And I was picking up a cake I ordered for one of our friends.

The client wanted pineapple cake. However, the one she knew would take a long time to make so we had to search for something that’s just easy (yes, I stayed around to help). We found this recipe over at Just A Pinch. It still wasn’t as simple as we would have wanted, but at least it’s simpler than the one she knew.

It also tasted really good that no one would even notice that it was easier to make than her regular pineapple cake. The client loved it and well, she’s still ordering cakes from Karla.

How do you like your cake? Me, I want it moist and soft. Dry cakes just make you want to throw it to the nearest person and see if he or she will get bruises. But of course, it’s not nice to play with food. You get it though, right? This cake recipe gives your cake that moist texture so I am sure you will love this!I love this cake because I love how the taste of the pineapple doesn’t really become overwhelming. Yes, there’s freshness in there, but it’s only a hint. There’s the perfect balance of sweetness and tartness that will have you clamoring for another slice!

Ingredients:

• 1 box Duncan Hines pineapple or yellow cake mix
• 1 1/4 c Borden buttermilk
• 4 Eggland’s eggs, less whites from 2 eggs (save 2 egg whites for icing)
• 1/2 c Domino sugar
• 1/2 c Wesson oil
• 1 tsp McCormick pure vanilla extract

TOPPING BETWEEN LAYERS:

• 2 20 oz cans Dole crushed pineapple, undrained
• 3/4 c Domino granulated sugar

SEVEN-MINUTE ICING:

• 2 egg whites (Eggland’s eggs)
• 1 1/2 c Domino granulated sugar
• 2 Tbsp Karo white corn syrup
• 1/3 c cold water
• 1 tsp McCormick pure vanilla extract
• Chopped nuts

Instructions:

CAKE:

DO NOT FOLLOW CAKE BOX INGREDIENTS. Preheat oven to 350. Grease & flour three 9″ cake pans. (I have also used 8″ pans as well as a 9×13 sheet cake pan). Mix together the cake mix along with the buttermilk, 2 whole eggs and 2 egg yolks, sugar, oil and vanilla. (* Or make your own scratch cake). Mix with electric mixer on medium for 2 1/2 to 3 minutes. Pour into prepared cake pans. Bake at 350 for 30-40 minutes or until they test done. Leave in pans for 10 minutes then turn out.

TOPPING:

Once you get your layers in the oven, pour the pineapple (juice & all) into an appropriate size saucepan. Add the 3/4 cup sugar, mix well & cook on med-low, stirring occasionally, until layers are done. Turn burner off but leave saucepan on burner so it’ll stay warm. *SEE QUICK TIP.

ICING:

Put your water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, combine the 2 remaining egg whites, the 1 1/2 cups sugar, 2 TBSP syrup and 1/3 cup “cold” water. Using an electric hand mixer, beat for 2 minutes. Now place the top of double boiler into the bottom and still using the hand mixer, beat continuously for 7 to 8 minutes. The icing should be getting very stiff by now. Once you have done this for at least 7 minutes, remove from heat & add in the 1 tsp of vanilla & continue beating for an additional 2 to 3 minutes or until icing is very stiff, thick and shiny.

TO ASSEMBLE:

Put one cake layer on cake plate. Punch several holes into layer, pour a third of pineapple topping over layer then spread on a fourth of icing and repeat with the second layer. Place last layer on top and pour last third of topping over layer. Ice top & sides with icing. Note: make sure you have about half the icing left for the top & sides. Add chopped nuts to the top of the cake after it has been iced.