Lemon Cheese Pineapple Cake
A luscious layered cake featuring tangy lemon and pineapple flavors, complemented by sweet cream cheese frosting, perfect for celebrations or summer gatherings.
Ingredients
Instructions
- Cream the shortening, milk, sugar, vanilla, baking powder, and flour on high speed until well combined.
- Add egg whites one at a time, beating for one minute after each addition.
- Turn mixer to low, add vanilla, and alternately mix in the cake flour mixture and milk until well combined.
- Pour batter into prepared cake pans and bake at 350°F for 20 minutes.
- Allow the cakes to cool completely before assembling.
- In a double boiler, cook the pineapple, 1 1/2 cups sugar, 3/4 cup butter, lemon juice, 4 tablespoons flour, and egg yolks until thickened.
- Spread the pineapple filling between the cake layers, on top, and on the sides of the cake.
Tips & Substitutions
For a lighter texture, consider using egg whites that are at room temperature. If you don't have Crisco, you can substitute with an equal amount of unsalted butter. Make sure to sift your flour to avoid lumps in the batter. You can also add some grated lemon zest to enhance the lemon flavor in the cake.
Serving Suggestions
Serve slices of the Lemon Cheese Pineapple Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Kitchen Klatter Orange Jello Salad for a refreshing side. Consider garnishing with fresh mint leaves or additional lemon zest for an elegant presentation.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap and place it in an airtight container. It will keep well in the refrigerator for up to 5 days. For best results, allow the cake to come to room temperature before serving. You can also freeze individual slices for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cheese Pineapple Cake contains roughly 423 calories, with 17g protein, 58g carbohydrates, and 15g fat. It is an excellent source of iron (56% of the Daily Value) and protein (33% of the Daily Value), and a good source of calcium and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just be sure to keep it covered to maintain its moisture. You can assemble the layers and filling the day before serving, which allows the flavors to meld beautifully.
What can I substitute for the pineapple filling?
If pineapple isn't available, you can use canned peaches or apricots as a filling alternative. Just ensure they are well-drained and chopped. You could also try a lemon curd for a more intense lemon flavor.
How can I make this recipe gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum, or add it separately if needed. The texture may vary slightly, but it should still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).