2 ts Butter
2 c Cake flour
2 c Sugar
1 tb Baking powder
3/4 ts Salt
1 cn Crushed pineapple (20 oz)
2 ts Vanilla
6 Egg whites
1/2 c Chopped cashews, toasted
2 1/2 c Low-fat whipped topping
Butter 3 9″ cake pans. Line bottoms with parchment paper. Set aside.
Sift together cake flour, 1 1/3 cups sugar, baking powder and 1/2
teaspoon salt. Set aside.
Drain pineapple, reserving 1 cup pineapple juice. Puree a half cup of
crushed pineapple. Reserve remaining pineapple for frosting. Combine
1 cup reserved pineapple juice, 1/2 cup pureed pineapple and 1
teaspoon vanilla. Quickly stir into dry ingredients. Beat three egg
whites until stiff but not dry. Fold into pineapple mixture.
Divide batter evenly among prepared pans, spreading evenly.
For meringue, beat remaining three egg whites and 1/4 teaspoon salt to
soft peaks. Beat in remaining 2-3 cups of sugar, a little at a time,
until stiff peaks form. Fold in remaining 1 teaspoon vanilla and
cashews. Spoon dollops of meringue evenly over cake batter in the
three pans. Spread meringue over batter.
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Bake at 350’F. for 20-25 minutes or until cake tests done in center.
Let layers cool in the pans a few minutes, then turn them out onto
wire racks to cool completely.
Combine the remaining crushed pineapple and whipped topping. Spread
between the layers and over the top and sides of cake. Chill until
Each serving contains about: 225 calories; 223 milligrams sodium; 1
milligram cholesterol; 4 grams fat; 45 grams carbohydrates; 3 grams
protein; 0.18 gram fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.