Pineapple Cake Recipe

Directions:

1. CAKE:.
2. Preheat oven to 350*. In a large bowl separate eggs. Beat whites until foamy; add salt and cream of tartar and continue beating until stiff.
3. Slowly beat in 1/2 cup sugar, one tablespoon at a time, until you get a stiff meringue. Set aside.
4. In another bowl, using the same beaters (no need to rinse), beat the egg yolks well.
5. Slowly beat in the remaining 1/2 cup of sugar until thick and yellow.
6. Add the 3 tablespoons of water, lemon juice and vanilla. Beat until very light.
7. Fold in the flour.
8. Pour the egg yolk mixture over the beaten egg whites, folding together until no streaks of yolk remain.
9. Pour into 2 ungreased 9 cake pans. Bake 350* for 15-18 minutes, until cake springs back when touched lightly in the middle & it's browned on top.
10. Remove from oven & invert pans, resting the rim on custard cups. Cool completely. Meanwhile, make -.
11. FILLING:.
12. Mix 1/4 cup water and pudding mix, stirring until smooth. Add the undrained pineapple. Cook over medium heat, stirring constantly until the mixture boils and turns clear. Remove from heat, let cool, then add the rum.
13. GOLDEN WHIPPED CREAM:.
14. Combine ingredients & beat until stiff.
15. To ASSEMBLE THE CAKE:.
16. Split each layer to make 4 layers. Spread each with the golden whipped cream. Put one layer on your cake plate.
17. Spread 1/4 of the pineapple filling over the cream. Cover with the second layer. Repeat until cake is assembled.
18. Use the remaining cream to go around the sides of the cake & pipe a ruffle around the top of the cake. Decorate as desired.