Directions:
- Cream butter and icing sugar until fluffy.
- Add egg yolks one at a time, beating after each and scraping sides with scraper.
- Add vanilla, pineapple, and almonds.
- Beat egg whites until stiff but moist and fold into mixture gently.
- Place a layer of cake in a dish.
- Then a layer of pineapple-butter mixtures; continue to layer until all the cake and mixture are used up ending with mixture.
- Cover with foil and freeze for 24 hours.
- When ready to use take out and thaw; decorate with whipped cream; keep refrigerated.
- Variation: Chopped drained peaches can be substituted for crushed pineapple.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1180.65 Kcal (4943 kJ) | ||
| Calories from fat | 631.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.17g | 108% | |
|---|---|---|---|
| Cholesterol | 375.85mg | 125% | |
| Sodium | 494.77mg | 21% | |
| Potassium | 468.76mg | 10% | |
| Total Carbs | 118.42g | 39% | |
| Sugars | 33.47g | 134% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 24.3g | 49% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 7.1mg | 39% | |
| Calcium | 166mg | 17% | |
| Amount Per 100 g | |||
| Calories | 407.57 Kcal (1706 kJ) | ||
| Calories from fat | 218.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.22g | 108% | |
|---|---|---|---|
| Cholesterol | 129.74mg | 125% | |
| Sodium | 170.8mg | 21% | |
| Potassium | 161.82mg | 10% | |
| Total Carbs | 40.88g | 39% | |
| Sugars | 11.55g | 134% | |
| Dietary Fiber | 1.68g | 20% | |
| Protein | 8.39g | 49% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 2.4mg | 39% | |
| Calcium | 57.3mg | 17% | |
* 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.
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