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Pineapple Cake Recipe

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This recipe for Pineapple Cake, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Sudela


1 box yellow cake mix
1 pkg. vanilla instant pudding (small)
4 eggs
1/2 c. oil
10 oz. 7-up, Sprite or lemon-lime carbonated soft drink

2 eggs
4 tbsp. flour
1 1/2 c. sugar
1 can (large) crushed pineapple, drained of juice…SAVE THE JUICE
1 stick butter

Preheat oven to 350º. Grease & flour 3 (8 in.) round cake pans. Mix first 4 ingredients. Add carbonated soft drink & mix. Divide batter evenly between 3 cake pans & bake for 30-35 minutes. Mix flour and sugar in a saucepan. Add the drained juice from the can of pineapple. Stir well over low to medium heat. Stir continuously. Beat the 2 eggs & add them to the mixture in the saucepan. Add the crushed pineapple. Stir well. Cook this mixture until it thickens. Add the butter, stir & let thicken again. Let the cakes cool completely before adding the filling. Place one layer of cake on a serving plate. Spread 1/3 of the filling on this layer of cake. Place the 2nd layer on top of the filling & spread another 1/3 of the filling on this layer. Place the 3rd cake on top of the filling & add the last of the filling to the top of this layer. It's fine if the filling drips down the sides of the cakes. *Before putting filling on the cake layers, you can poke holes in the cakes with a toothpick, some of the filling will fill the holes.




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