Judy's Pineapple Cake With Pineapple Filling
A three-layer pineapple cake features a rich, cooked pineapple filling.
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Instructions
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Preheat the oven to 350 F (180 C) and grease then flour three 8-inch round cake pans.
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Cream 2 cups sugar and 2 sticks butter together until light and fluffy.
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Combine 3 cups flour and baking powder in a separate bowl.
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Alternately add the flour mixture with milk to the creamed mixture, beating after each addition; stir in vanilla.
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Fold in beaten egg whites.
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Divide the batter evenly among the three prepared cake pans.
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Bake for 20 minutes, or until done, then remove and cool.
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For the pineapple filling, combine 3 tablespoons flour, 1 1/2 cups sugar, pineapple, egg yolks, and 1 stick margarine or butter in a saucepan.
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Cook the filling over medium heat, stirring continuously, until it boils and thickens, approximately 5 to 10 minutes.
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Spread the cooled filling between the cake layers and over the top and sides of the assembled cake.