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nine layered pineapple cake

(4 ratings)
PamHale58 avatar
Blue Ribbon Recipe by
Pamela Hale
@PamHale58
Ayden, NC

This layered pineapple cake recipe has been passed down from generation to generation. It is guaranteed to be worth the time and love you put into it. If you want to cheat a little, make it with 2 boxes of cake mix.

Blue Ribbon Recipe

Like most vintage recipes, this nine layered pineapple cake takes time to make, and a touch of patience, but the final result is worth it. It's an old-fashioned cake that is a total indulgence. Sweet and delicate, the homemade yellow cake stacks into nine beautiful layers. Thick and super-rich, the pineapple filling is more like a pineapple pudding. Since this takes time to prepare and cool, it's a delicious cake for a special occasion or a holiday. It is a sweet dessert that'll satisfy any sweet tooth.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 10 serving(s)
prep time 5 Hr
cook time 15 Min
method Bake

Ingredients For nine layered pineapple cake

  • PINEAPPLE TOPPING
  • 2 stick
    butter
  • 4 c
    granulated sugar
  • 4 lg
    eggs
  • 3 Tbsp
    all-purpose flour
  • 3 can
    crushed pineapple, drained (20 oz each)
  • YELLOW CAKE
  • 4 1/2 c
    cake flour
  • 2 Tbsp
    baking powder
  • 1 Tbsp
    salt
  • 2 c
    granulated sugar
  • 1 box
    instant vanilla pudding (5.1 oz)
  • 1 stick
    butter, melted
  • 3 c
    milk
  • 8 lg
    eggs
  • 1 Tbsp
    vanilla extract
  • 1 tsp
    yellow food coloring

How To Make nine layered pineapple cake

Test Kitchen Tips
Make sure to let the cake and pineapple filling cool completely before assembling. To speed up the baking process, we baked 3 cakes at a time.
  • Mix butter, sugar, and eggs in a heavy pot. Cook on low until the butter is melted and the sugar is dissolved.
    1
    For the pineapple topping, mix butter, sugar, and eggs in a heavy pot. Cook on low until the butter is melted and the sugar is dissolved. Be careful not to scramble the eggs. This will happen if the heat is too high.
  • Whisk in the flour and continuously whisk all the lumps from the flour.
    2
    As it starts to cook, raise the heat a little at a time until it becomes thick. Whisk in the flour and continuously whisk all the lumps from the flour.
  • Pour the drained pineapples into the mixture.
    3
    Pour the drained pineapples into the mixture; stir continuously.
  • Cook until thickened.
    4
    Cook over medium heat until thickened. Once thickened, remove from the heat and pour it into a bowl to cool.
  • Slowly add the melted butter and milk to the cake flour, baking powder, salt, sugar, and pudding mix.
    5
    Preheat the oven to 350 degrees F. For the yellow cake combine the cake flour, baking powder, salt, sugar, and pudding mix in a large mixing bowl or stand mixer. Slowly add the melted butter and milk mixing as you go. Remember to stop and occasionally scrape down the sides.
  • Add one egg at a time.
    6
    Add one egg at a time making sure to incorporate the egg.
  • Mix in vanilla extract and yellow food coloring.
    7
    Mix in vanilla extract and yellow food coloring.
  • Pour 1 cup of batter into 8-inch pans and bake.
    8
    Prepare 8-inch round pans with cooking spray with oil or butter and flour them. Pour 1 c of batter into each pan. Bake for about 13 minutes. These cook quickly. The edges will be slightly golden brown when they are ready. Repeat by washing the pans in between baking, and allow the pans to cool completely before pouring the next layer. You will repeat this until you have 9 layers.
  • Completely cool baked cakes.
    9
    Immediately remove the cakes from the pan. Cool on a cooling rack. Once cool, stack them with either wax paper or parchment paper between the layers.
  • Spoon 1/4 cup of cooled filling over cooled cake.
    10
    Once the cakes and filling are completely cool, place a layer of the cake on a plate. Spoon about 1/4 c of the pineapple topping onto the cake layer. You may need a little more.
  • Poke holes into the cake.
    11
    With a fork or pointed object, poke small holes in the cake so the juice can get into the cake.
  • Repeat until all layers are complete.
    12
    Repeat until all the layers are used. There should be enough of the pineapple topping remaining to smear around the outside of the cake. If you feel like the cake is leaning, place a large wooden skewer in the center to stabilize it.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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