Pineapple Layer Cake
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Pineapple Butter Frosting: 2 C. butter (soft), 1 Tb. cream, 3 C. powdered sugar, 1/2 C. pineapple (shredded and well drained of juice). Cream butter, sugar, and pineapple until smooth (frosting will be thin). Cover top and sides of cake. This cake will remain moist indefinitely.
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4827Calories
30 gProtein
715 gCarbs
213 gFat
Full nutrition (33 nutrients)
Calories4827 kcal
Protein30 g
Carbohydrates715 g
Fiber6.6 g
Sugars428 g
Total Fat213 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium10068 mg
Potassium713 mg
Calcium1135 mg
Iron29 mg
Magnesium94 mg
Phosphorus710 mg
Zinc2.5 mg
Copper0.7 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)25 mg
Folate704 mcg
Choline45 mg
Caffeine0 mg
Water379 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 14. The excerpt below is the record exactly as published.
PINEAPPLE LAYER CAKE 1 tsp. Salt 4 Eggs (separated ) 2c. Sugar 4 tsp. Baking Powder 1 tsp. Vanilla 4 tsp. Baking Soda 3 C. Cake Flour (unsifted) 1 C. Pineapple Juice 1 C. Shortening $C. Hot Water
Cook this with the app: pantry check, scaling, and the assistant.