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Mother's Pineapple Cake
Courtesy of The incredible edible egg™
Prep Time: 15 Min.
Cook Time: 40 Min.
What you need:
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+ 1 pkg. (18.25-oz.) yellow cake mix
+ 1-1/3 c. water
+ 5 large egg whites, reserve 2 for icing
+ 1/2 c. pineapple juice
+ 2 c. sugar, divided
+ 1/3 c. flour or cornstarch
+ 1 (20 oz.) can crushed pineapple and juice
+ 1/4 c. butter or margarine, melted
What to do:
1. Prepare cake mix according to pkg. directions using 1-1/3 c. water, omitting oil and using 3 egg whites in place of eggs.
2. Pour batter into 2 round, greased and floured cake pans and bake; cool completely. Punch holes in top of cake with a fork and pour 1/4 c. pineapple juice over the top of each layer.
3. In a bowl beat 2 egg whites with 1/2 c. of the sugar. In a small bowl stir together remaining 1-1/2 c. sugar and flour; stir in beaten egg white mixture. Stir in pineapple & juice; add butter to bowl and mix completely.
4. Pour mixture in saucepan and heat over medium-low heat, stirring constantly, until mixture thickens, about 10-12 min. Cool icing completely in refrigerator. Spread icing between layers and on top and sides of cake.
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