Ingredients: |
Ingredients: Cake:
1 stick butter
1 c. Crisco
2 c. sugar
3 c. plain flour
4 eggs
1 c. sweet milk
2 tsp. baking powder
1 tsp vanilla
Filling:
1 (20 oz.) can crushed pineapple, packed in juice
1/2 c. sugar
Frosting:
3 c. confectioners' sugar
1 stick butter, softened
1 tsp. vanilla extract
1 to 2 tablespoons pineapple juice
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Directions: |
Directions:Preheat oven to 400º. In a large bowl, mix all the dry ingredients and sift three times. In a separate bowl, beat the butter and Crisco. Mix in the eggs, one at a time, and vanilla. Add the dry ingredients to the butter mixture, alternating with the milk until all ingredients are incorporated. Beat for 2 minutes. Pour batter into greased layer pans and bake about 20 minutes or until done.
While the cake layers are cooling, stir the pineapple with it's juice and the sugar in a saucepan on medium heat until sugar is dissolved. Do Not Boil. Remove from heat.
For the frosting, whip the butter. Add the powdered sugar and vanilla, mixing well. Use pineapple juice to thin the frosting to a spreadable consistency.
Place one layer of cake upside down on a plate. Punch about 10 holes in it with a toothpick. Spread one third of the hot pineapple mixture on top.
Repeat procedure with the other layer, placing it on with the top side up.
Spoon remaining pineapple and juice on top of cake leaving about 1 inch space around edges, if you plan to frost the cake. Otherwise cover the entire top with the pineapple. Let cake cool thoroughly. Frost cooled cake with frosting. Store in refrigerator until ready to serve. |
