My cousins Phyllis, Ronnie and Thurman Boone came to Nashville from North Carolina to
hear the music, see the sights and visit. Over supper at Amerigo’s, they seemed surprised when I asked about their mama’ s pineapple cake. She’d baked one and brought it to my mama’s house when daddy died. This is from Phyllis in her mom’s handwriting.
2 cups sugar
1 stick butter (room temperature)
1/4 cup vegetable shortening
1 cup buttermilk
2 1/2 cups flour
1 teaspoon soda
1 teaspoon vanilla
Preheat oven to 350°.
Cream sugar with soft butter and vegetable shortening. Add eggs one at a time, beating well after each addition. Mix soda with flour; add alternately with buttermilk and beat well. Add vanilla. Pour into three well-greased and floured pans. Bake in a 350° preheated oven for 25-30 minutes. Cool layers.
1 large can crushed pineapple
1/2 cup sugar
1 tablespoon cornstarch
Place ingredients in a saucepan. Cook until it thickens but is not stiff. Remove from heat and let cool.
1 box confectioners sugar, sifted
4 ounces cream cheese, softened
1/2 stick butter, softened
Mix well in a bowl with a mixer. Place layers on a plate adding pineapple mixture on top of each layer with the confectioners sugar mixture on the sides.