My "Furr'S Millionaire Pie" Cake

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   CAKE.

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   Preheat oven to 350u00b0F

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   Prepare a 10-inch round pan by greasing it and dusting it with flour.

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   In a large mixing bowl, cream the butter for 1 to 2 minutes.

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   Add sugar, and cream for another 2 minutes.

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   Add egg yolks and beat for another minute or until the mixture appears light and fluffy.

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   Add the vanilla extract.

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   Sift flour, baking powder, baking soda, and salt into another medium sized mixing bowl.

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   Add about a third of the flour mixture to the butter-sugar mixture and mix well.

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    Add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour. (Be careful not to overmix.)

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    Set mixture aside.

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    In a clean bowl, beat egg whites until stiff peaks form.

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    Fold egg whites into cake mixture just until incorporated.

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    Pour batter into prepared pan.

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    Bake for around 40-50 minutes or until toothpick inserted in middle comes out clean.

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    Cool cake completely and with a serrated knife, cut cake in half horizontally.

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    FILLING.

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    Cream together powdered sugar and butter with electric mixer.

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    Add eggs, salt, and vanilla.

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    Beat until light and fluffy.

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    Fold in pecans and pineapple.

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    Spread filling mixture on the bottom layer of cooled cake.

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    Carefully place top layer of cake on top of the filling.

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    Cool in the fridge for 30 minutes.

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    TOPPING.

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    Whip cream until stiff.

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    Blend in powdered sugar.

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    With an offset spatula, spread topping on top and on the edges of the cake.

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    Cool in fridge for 30 minutes.

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    Cake must be kept stored in the fridge until ready to serve.

* Per serving · 4 servings · Values may vary.