Bea’s Pineapple Cake W/Seven Minute Icing

Ingredients For Bea’s Pineapple Cake W/Seven Minute Icing

• 1 boxpineapple or yellow cake mix*
• 1 1/4 cbuttermilk
• 2 lgeggs
• 2 lgegg yolks less whites from 2 eggs (save egg whites for icing)
• 1/2 cgranulated sugar
• 1/2 cvegetable oil
• 1 tsppure vanilla extract
• TOPPING BETWEEN LAYERS
• 2 cancrushed pineapple, undrained (20 oz)
• 3/4 cgranulated sugar
• SEVEN-MINUTE ICING
• 2 lgegg whites
• 1 1/2 cgranulated sugar
• 2 Tbspwhite corn syrup (like Karo)
• 1/3 ccold water
• 1 tsppure vanilla extract

How To Make Bea’s Pineapple Cake W/Seven Minute Icing

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  1CAKE: DO NOT FOLLOW THE CAKE BOX INGREDIENTS. Preheat oven to 350. Grease and flour three 9″ cake pans. (I have also used 8″ pans, as well as a 9×13 sheet cake pan). Mix together the cake mix along with the buttermilk, 2 whole eggs, 2 egg yolks, sugar, oil, and vanilla. Mix with an electric mixer on medium for 2 1/2 to 3 minutes. Pour into prepared cake pans. Bake at 350 for 30-40 minutes or until a toothpick test shows it’s done. Leave in pans for 10 minutes then turn out.
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  2TOPPING:
  Once you get your layers in the oven, pour the pineapple (juice and all) into an appropriate size saucepan. Add the 3/4 cup sugar. Mix well and cook on med-low, stirring occasionally, until layers are done. Turn the burner off but leave the saucepan on the burner so it’ll stay warm. *SEE STEP #9.
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  3ICING:
  Put your water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, combine the 2 remaining egg whites, 1 1/2 cups sugar, 2 Tbsp Karo syrup, and 1/3 cup “cold” water. Using an electric hand mixer, beat for 2 minutes.
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  4Now place on top of the double boiler and using the hand mixer, beat continuously for 7 to 8 minutes. The icing should be getting very stiff by now.
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  5Once you have done this for at least 7 minutes, remove it from the heat. Add in 1 tsp of vanilla and continue beating for an additional 2 to 3 minutes or until the icing is very stiff, thick, and shiny.
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  6TO ASSEMBLE:
  Put one cake layer on a cake plate. Punch several holes into the layer. Pour a third of the pineapple topping over the layer.
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  7Then spread on a fourth of icing. Repeat with the second layer. Note: make sure you have about half the icing left for the top and sides.
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  8Place the last layer on top and pour the last third of the topping over the layer. Ice top and sides with icing.
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  9*PLEASE NOTE: Some cans of pineapple have more juice than others. Go ahead and follow step #2, but before you put the pineapple on the layers you may want to drain the pineapple but reserve the juice in case you need to add some of the juice. You don’t want it dry, nor do you want it soggy, so use your own judgment. You can use only one 20 oz can of pineapple but cut the sugar amount to 1/2 cup or less. You can also substitute equal amounts of Splenda for sugar.
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  10TIP: I was told that by cooking the pineapple will prevent it from turning the icing dark after a few hours.This cake is better to be eaten on the day of baking. The icing seems to break down the next day, so please don’t make this cake a day in advance. It’ll be good, but certainly not as pretty. Also, I recommend leftovers be kept in a cool place or refrigerated.Either of these mixes will work just fine. Or you can make your own scratch cake.
  
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