inish cooling.
For the pineapple filling:
Combine ingredients, cook over
Pineapple Filling: Drain the pineapple well over a bowl, pushing
rop in shortening.
Add pineapple juice and vanilla.
Beat
ix, 1/2 cup reserved pineapple juice, eggs, oil and milk
ith parchment paper.
Drain pineapple, reserving 3/4 cup juice
o 325 degrees.
Creamy Pineapple Filling: Whisk together sugar and cornstarch
Sift flour together with baking powder and salt in small bowl. Cream butter and sugar together.
Add beaten eggs and mix. Combine evaporated milk with pineapple juice.
Alternately add flour mixture and liquid, mixing after each addition.
Add vanilla with mixture.
Beat with hand mixer about 1 minute.
Pour into two greased and floured layer pans.
Bake 30 to 35 minutes at 350\u00b0. Let cake cool, then prepare layers by spreading Pineapple Filling between each layer, ending with filling on top.
Chill before serving.
day ahead).
For filling: Mix pineapple and cornstarch in medium
Bake your cake as directed on box.
Let cool, then put on your pineapple filling or frosting.
Enjoy!!
Line the sides and bottom of 9 or 10-inch spring-form pan with ladyfingers.
Set pan aside.
Whip the cream stiff.
In another bowl, beat sugar and cream cheese.
Fold in whipped cream and beat slightly.
Spread 1/3 of cream mixture over ladyfingers, then spread 1/4 of pineapple filling.
Add another layer of ladyfingers.
Spread last 1/3 of cream on top of cake and top with pineapple.
Chill overnight.
To make filling: Grate pineapples or use a
yes and core. Chop pineapple to make 1 1/2
00b0F.
Mix sugar and pineapple juice together; set aside.
Beat together all the filling ingredients in a small bowl
paper side down.
For Pineapple Filling:
In medium saucepan, combine
ith your favorite jam or pineapple filling, 1/4 to 1/2
ompletely on wire racks.
FILLING: Combine lemon juice and sweetened
rain and reserve syrup from pineapple. Add enough water to syrup
Place filling ingredients in a large saucepot.
and the 3/4 cups pineapple juice; beat with a wire