Grandmother’s Old Fashioned Pineapple Cake
Ingredients
- 1/2 cup Crisco shortening
- 1 stick unsalted butter, cubed
- 2 cups Dixie Crystal extra fine granulated sugar (or any fine granulated sugar)
- 3 large eggs
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Preheat the Oven:
Preheat your oven to 325°F. Grease and flour two 9-inch cake pans, ensuring the sides and bottoms are evenly coated. - Cream Butter, Shortening, and Sugar:
In a large mixing bowl, combine the shortening, cubed butter, and sugar. Using a mixer on low speed, cream the mixture until it’s thoroughly combined and fluffy. - Add Eggs:
Add the eggs one at a time, mixing well after each addition to fully incorporate the eggs into the batter. - Sift Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. This helps ensure the dry ingredients are well combined and gives the cake a lighter texture. - Alternate Adding Dry Ingredients and Milk:
Gradually add the sifted dry ingredients to the butter mixture, one cup at a time. After adding the first cup, pour in half a cup of evaporated milk and mix well. Continue alternating the flour mixture with the milk until everything is incorporated. Be sure to scrape down the sides of the bowl to fully combine all the ingredients. - Add Vanilla Extract:
Mix in the vanilla extract to add that classic, rich flavor. - Prepare the Pans:
Divide the batter evenly between the two prepared 9-inch pans, about 3 cups of batter per pan. Use the back of a spatula to spread the batter evenly in each pan. Lift the pans slightly and drop them gently on the counter to release any air bubbles. - Bake the Cake:
Bake in the preheated oven at 325°F for 20 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden and pulling away from the sides of the pans. - Cool the Cake:
Allow the cakes to cool in the pans for a few minutes. Then, carefully flip each cake out of the pan onto a plate and flip it back over onto a cooling rack. If desired, you can cut each layer in half to make four layers. - Let Cool Before Frosting:
Let the cakes cool slightly before frosting. They should be warm, but not hot, to avoid melting the frosting.
Pineapple Filling and Frosting
Ingredients
- 1/2 cup butter (1 stick)
- 1 small can evaporated milk (about 5 oz)
- 1 1/2 cups sugar
- 3 egg yolks
- 1 large can crushed sweetened pineapple, drained
Instructions
- Prepare the Icing:
In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the sugar and evaporated milk. Stir the mixture until combined. - Add Egg Yolks:
Whisk in the egg yolks. Continue stirring constantly as the mixture heats and thickens. This will take about 5 minutes. You want the mixture to reach a thick, custard-like consistency. - Add Pineapple:
Remove the saucepan from the heat. Stir in the drained crushed pineapple until well mixed. - Taste and Adjust Sweetness:
Since pineapple can vary in tartness depending on the brand, taste the frosting. If needed, add a bit more sugar to balance out the flavors. - Frost the Cake:
Once the cakes have cooled slightly, but are still warm, begin frosting the layers. Start by spreading the pineapple filling over the top of the first layer, then place the second layer on top. If you’ve split the cake into four layers, repeat with the remaining layers. Cover the sides of the cake with frosting as well. - Chill Before Serving:
Allow the cake to set for a few minutes at room temperature or refrigerate it briefly to firm up the frosting before serving.
Note:
- If you’re making four layers from the two cake layers, you may need to make an additional half batch of the pineapple frosting to ensure you have enough to cover all the layers.
This Old Fashioned Pineapple Cake is rich, buttery, and full of that sweet-tart pineapple flavor that brings back those classic, Southern dessert vibes! Enjoy with a cup of tea or coffee for an extra special treat.