Best Pineapple Meringue Cake Recipes
PINEAPPLE MERINGUE CAKE
This was my grandmother's favorite recipe, made only for special occasions. I can remember watching her cook. She never measured anything and her food was always great, but I think she had to be a little more exact with this cake. -Carol Forbes, Norwalk, Connecticut
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread batter over the bottom of two greased and floured 9-in. round baking pans (batter will be about 1/4 in. thick); set aside., In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over batter; sprinkle with walnuts. , Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool in pans for 5 minutes; loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove cakes from pans; cool completely, meringue side up, on wire racks., In a small bowl, beat cream and vanilla until stiff peaks form. Fold in pineapple. Transfer one cake layer to a serving plate, meringue side up. Carefully spread filling over meringue; top with the remaining cake layer. Store in the refrigerator.
Nutrition Facts : Calories 331 calories, Fat 21g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 191mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE MERINGUE CAKE
Here's a great cake that combines the fluffiness of yellow cake with the crunchiness of meringue and a pineapple-whipped cream filling.
Provided by Chas
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks and 1/2 teaspoon vanilla. Beat well. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk. Pour into two 8 inch round cake pans.
- Wash and dry beaters and bowl thoroughly. In a large, bowl beat egg whites, 1 teaspoon vanilla, and the rum extract until soft peaks form. Gradually add the remaining 1/2 cup sugar. Continue beating until stiff peaks form. Drop small spoonfuls of meringue over unbaked batter in pans, then carefully spread out to cover. Sprinkle pecans over meringue and press lightly into surface.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes.
- Carefully remove from pans. Turn cake layers meringue side up and let cool thoroughly. About 1 to 2 hours before serving, make the filling: Combine whipping cream, confectioners sugar, and the remaining vanilla. Beat until soft peaks form. Fold in pineapple.
- Place one layer, meringue side up, on cake plate. Spread filling over. Place second layer on top with meringue side up. Chill 1 to 2 hours. Store in refrigerator.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 18.6 g, Cholesterol 43.4 mg, Fat 9.3 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 95.6 mg, Sugar 12.9 g
PINEAPPLE MERINGUE CAKE
This is my friend Shirley's favorite recipe to make for our pot-luck parties we had for my ceramic classes- we always looked forward to her cake at every pot-luck.
Provided by Pat Duran
Categories Other Desserts
Time 40m
Number Of Ingredients 18
Steps:
- 1. Cake: Cream shortening; add the sugar and cream this well; then add the egg yolks. Sift dry ingredients together, then add alternately with a mixture of the milk and lemon extract. Pour this blended cake batter in 2 greased layer cake pans.(I cut circles of parchment paper in bottom of pans and then spray the paper before pouring in batter). --- Topping: Beat the egg whites and salt until stiff. Add sugar and lemon extract. Fold in the nuts. Pour this over the unbaked layers and bake at 350^ for 30 minutes. Cool well. --- Pineapple Filling: Fold dry pudding mix and crushed pineapple with the juice into the Cool Whip. Spread between layers and outside of cake, but not the top- unless you want to,of course.
PINEAPPLE MERINGUE CAKE
Steps:
- Heat oven to 350*grease two 8 inch cake pans*Sift flour baking powder& salt* cream butter & 1/2 sugar until fluffy*add egg yols add 1 teaspoon vanilla,flour mixtrure & milk divide batter in pans.Whip egg whites add 1 cup of sugar & 1 teaspoon of vanilla until hign peaks*spread meringue mixture on cake batter & sprinkle pecans0Bake 30 to 40 minutes cool*whip heavy cream with conf sugar add drained pineapple& assemble cake-spread cream mixture between layers & refrigerate
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