Scrumptioius Pineapple Cake

By LRay

Canned Pineapple and Pineapple Juice is used between the three layers. The batter is thicker than most cakes and the cake is substantial enough to bear the weight of the Pineapple and Juice. The Icing drips over the entire cake and pools before it solidifies.

Ingredients

• 1 cup BUTTER
• 5 cups SUGAR
• 4 EGGS
• 3 cups FLOUR
• 1/4 tsp SODA
• 1 tsp. BAKING POWDER
• 1 cup BUTTERMILK
• 8 oz. WHIPPING CREAM
• 1 stick OLEO
• 2 Tbsp. WHITE KARO SYRUP
• 20 oz. can CRUSED PINAPPLE

Preparation

Step 1

Preheat oven at 350-degrees
Grease and flour 3 -9inch cake plans

Cream together
1 cup BUTTER
2 cups SUGAR

Add one at a time
4 EGGS

Sift together and add
3 cups FLOUR
1/4 tsp SODA
1 tsp. BAKING POWDER

Add
1 cup BUTTERMILK

Pour into cake pans. Bake in preheated oven for 20-23 minutes or until toothpick inserted in middle comes out clean. Let cool 10 minutes then turn our onto racks.

ICING:
Combine and cook to soft ball stage
3 cups SUGAR
8 oz. WHIPPING CREAM
1 stick OLEO
2 Tbsp. WHITE KARO

Remove from heat and beat until creamy.
Top each layer with 1/3 of a 20 oz. can CRUSED PINAPPLE (juice and all) as you stack them. Pour icing over the top of the cake allowing it to drip down the sides.