How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grandmother'S Pineapple Juiced Cake?

You need 16 ingredients. The key ingredients include: Cake, 3 cups sifted cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Is Grandmother'S Pineapple Juiced Cake suitable as baking & desserts?

Yes, Grandmother'S Pineapple Juiced Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Grandmother'S Pineapple Juiced Cake?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grandmother'S Pineapple Juiced Cake Recipe

Name: Grandmother'S Pineapple Juiced Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 3 cups sifted cake flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 3/4 cups sugar; 2/3 cup butter or 2/3 cup margarine; 2 eggs; 1 1/2 teaspoons vanilla; 1 1/4 cups milk; Fruit; 2 (20 ounce) cans crushed pineapple, in 100% juice (or larger cans); Icing; 1 cup white vegetable shortening; 1 teaspoon vanilla extract (I prefer Wilton Clear); 4 cups sifted confectioners' sugar (approx. 1 lb.); 2 tablespoons milk or 2 tablespoons water

Grandmother'S Pineapple Juiced Cake

Eats Now Editorial Team · 1871 kcal · Baking & Desserts

1
Preheat oven to 350u00b0F
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.

Grandmother'S Pineapple Juiced Cake

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