My "Furr'S Millionaire Pie" Cake - cooking recipe

Ingredients

Rainy Day Yellow Cake
4 large eggs, separated
1 cup butter, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Filling
2 cups powdered sugar
1/2 cup butter, softened
2 large eggs
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 cup crushed pineapple, well drained
1 cup chopped pecans
Topping
1 cup heavy cream
1/2 cup powdered sugar

Preparation

CAKE.
Preheat oven to 350\u00b0F
Prepare a 10-inch round pan by greasing it and dusting it with flour.
In a large mixing bowl, cream the butter for 1 to 2 minutes.
Add sugar, and cream for another 2 minutes.
Add egg yolks and beat for another minute or until the mixture appears light and fluffy.
Add the vanilla extract.
Sift flour, baking powder, baking soda, and salt into another medium sized mixing bowl.
Add about a third of the flour mixture to the butter-sugar mixture and mix well.
Add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour. (Be careful not to overmix.)
Set mixture aside.
In a clean bowl, beat egg whites until stiff peaks form.
Fold egg whites into cake mixture just until incorporated.
Pour batter into prepared pan.
Bake for around 40-50 minutes or until toothpick inserted in middle comes out clean.
Cool cake completely and with a serrated knife, cut cake in half horizontally.
FILLING.
Cream together powdered sugar and butter with electric mixer.
Add eggs, salt, and vanilla.
Beat until light and fluffy.
Fold in pecans and pineapple.
Spread filling mixture on the bottom layer of cooled cake.
Carefully place top layer of cake on top of the filling.
Cool in the fridge for 30 minutes.
TOPPING.
Whip cream until stiff.
Blend in powdered sugar.
With an offset spatula, spread topping on top and on the edges of the cake.
Cool in fridge for 30 minutes.
Cake must be kept stored in the fridge until ready to serve.