Pineapple 1-2-3-4 cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 2 | cups | Sugar |
| 3 | cups | Sifted flour |
| 2 | teaspoons | Baking powder |
| 4 | Eggs | |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla |
| ½ | cup | Butter |
| 1 | cup | Sugar |
| 1 | can | (large) crushed pineapple |
Directions
FROSTING
Cream butter and sugar until almost white. Add eggs, one at a time, beating well after each. Sift baking powder with flour. Add sifted flour alternately with milk. Add vanilla. Pour into three 9 inch cake pans and place in a preheated 350 degree oven for 30 minutes or until it springs back in the center when touched. Remove from the oven and cool. Ice.
To make frosting; Combine butter and sugar until creamy. Add crushed pineapple. Ice cake making certain that the liquid is used over the cake.
Better to serve the following day as liquid has a chance to soak into the cake.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .