How do you like your cake? Me, I want it moist and soft. Dry cakes just make you want to throw it to the nearest person and see if he or she will get bruises.

But of course, it’s not nice to play with food. You get it though, right? This cake recipe gives your cake that moist texture so I am sure you will love this!I love this cake because I love how the taste of the pineapple doesn’t really become overwhelming. Yes, there’s freshness in there, but it’s only a hint. There’s the perfect balance of sweetness and tartness that will have you clamoring for another slice!

Ingredients:

1 box Duncan Hines pineapple or yellow cake mix

1 1/4 c Borden buttermilk

4 Eggland’s eggs, less whites from 2 eggs (save 2 egg whites for icing)

1/2 c Domino sugar

1/2 c Wesson oil

1 tsp McCormick pure vanilla extract

TOPPING BETWEEN LAYERS:

2 20 oz cans Dole crushed pineapple, undrained

3/4 c Domino granulated sugar

SEVEN-MINUTE ICING:

2 egg whites (Eggland’s eggs)

1 1/2 c Domino granulated sugar

2 Tbsp Karo white corn syrup

1/3 c cold water

1 tsp McCormick pure vanilla extract

Chopped nuts

Instructions:

Cake:

DO NOT FOLLOW CAKE BOX INGREDIENTS. Preheat your oven to 350F. Grease & flour three 9″ cake pans. (or a 9×13″ sheet cake pan) Combine the cake mix, the buttermilk, 2 whole eggs and 2 egg yolks, sugar, oil and vanilla. (Or you could always make your own scratch cake). Mix with electric mixer on medium for 2 – 3 minutes. Pour into prepared cake pans. Bake for 30-40 minutes or until they test done. Leave in pans for 10 minutes then turn out.

Topping:

Once you get the cakes in the oven, pour the pineapple (juice & all) into a saucepan. Add the 3/4 cup sugar, stir well and cook on medium-low, stirring occasionally, until the cakes are done. Turn burner off but leave saucepan on burner so it’ll stay warm.

Frosting:

Put water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, mix together the 2 remaining egg whites, 1 1/2 cups sugar, 2 Tbsp syrup and 1/3 cup “cold” water. Beat for 2 minutes. Now place the top of double boiler into the bottom and still using the hand mixer, beat continuously for 7 to 8 minutes. The frosting should be getting very stiff by now. Once you have done this for at least 7 minutes, remove from heat & add in the 1 tsp of vanilla & continue beating for an additional 2 to 3 minutes or until frosting is very stiff, thick and shiny.

Assemble:

Put one cake layer on cake plate. Poke holes into layer, pour a third of pineapple topping over layer. Then spread on 1/4 of frosting and repeat with the second layer. Place last cake layer on top and pour last third of topping over layer. Frost top and sides with icing. Note: make sure you have about half the icing left for the top and sides. Decorate with chopped nuts.

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Quick Tip: Some cans of pineapple have more juice than others so 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.