Grandmother's Pineapple Juiced Cake Recipe

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Grandmother's Pineapple Juiced Cake
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Ingredients
13
Count
Nutrition
339
Calories
Total time
30
Minutes
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Ingredients:

  • 3 cups sifted cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cups sugar
  • 2/3 cup butter or 2/3 cup margarine
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1 1/4 cups milk
  • 2 (20 oz) cans crushed pineapple , in 100% juice (or larger cans)
  • 1 tsp vanilla extract (i prefer wilton clear)
  • 4 cups sifted confectioners' sugar (approx . 1 lb.)
  • 2 tbsp milk or 2 tbsp water

Directions:

  1. Preheat oven to 350°F
  2. Grease bottom of two (I use three) 8-inch round cake pans and line with waxed paper or parchment paper. Don't skip the paper liner, it is imperative since you're going to be freezing the cakes with juice in the pans later.
  3. Sift together flour, baking powder and salt; set aside.
  4. Cream sugar and butter together until light.
  5. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
  6. Continue beating one minute.
  7. Spread batter evenly in prepared pans.
  8. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. May take less time depending on your oven and how many pans you use.
  9. While cake is cooling, drain pineapple, but SAVE JUICE.
  10. Set crushed pineapple aside for later.
  11. Poke holes in cakes while still in pans.
  12. Pour juice over layers in pans. Be liberal but remember cake still has to stand once assembled so don't go overboard.
  13. Put layers in freezer to firm for a period while still in pans. We do this so that it will be easier to handle to assemble cake and to ice.
  14. Cake can be baked, juiced and frozen ahead of time for a lengthy period as long as cakes are wrapped very well.
  15. Prepare icing while cakes are freezing.
  16. Cream shortening with mixer.
  17. Add vanilla.
  18. Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl often.
  19. When all sugar has been mixed in, icing will appear dry.
  20. Add milk or water and beat at medium speed until desired consistency. You want it to be a little firm so it won't slide off of cake, yet still spreadable.
  21. Remove firm cakes from freezer and start assembling layers. Use a deeper bottomed plate of some sort as this cake will be juicy onced thawed completely and you don't want that to pool in your fridge.
  22. Assemble with icing and liberal amount of pineapple between each layer, then ice entire cake. Add remaining pineapple as topping.
  23. Cover iced cake and allow to thaw completely in refrigerator before serving. Tastes better cold!
  24. Be sure to store cake in fridge- don't leave sitting out.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 339.1 Kcal (1420 kJ)
Calories from fat 252.74 Kcal
% Daily Value*
Total Fat 28.08g 43%
Cholesterol 64.66mg 22%
Sodium 121.91mg 5%
Potassium 169.69mg 4%
Total Carbs 20.34g 7%
Sugars 19.33g 77%
Dietary Fiber 0.07g 0%
Protein 1.97g 4%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 4%
Iron 0.2mg 1%
Calcium 87.6mg 9%
Amount Per 100 g
Calories 378.63 Kcal (1585 kJ)
Calories from fat 282.21 Kcal
% Daily Value*
Total Fat 31.36g 43%
Cholesterol 72.2mg 22%
Sodium 136.12mg 5%
Potassium 189.48mg 4%
Total Carbs 22.71g 7%
Sugars 21.58g 77%
Dietary Fiber 0.08g 0%
Protein 2.2g 4%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 4%
Iron 0.3mg 1%
Calcium 97.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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