Pineapple Cake

Hazel's Hot Dish Recipe of the Week

Pineapple Cake

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

4 eggs

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.

Additional Icing:

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.

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