This Sweet And Sassy Cake Makes Such a Dreamy Dessert!

Ingredients:

1 box Duncan Hines pineapple or yellow cake mix
1 1/4 c Borden buttermilk
4 Eggland’s eggs, less whites from 2 eggs (save 2 egg whites for icing)
1/2 c Domino sugar
1/2 c Wesson oil
1 tsp McCormick pure vanilla extract
TOPPING BETWEEN LAYERS:
2 20 oz cans Dole crushed pineapple, undrained
3/4 c Domino granulated sugar
SEVEN-MINUTE ICING:
2 egg whites (Eggland’s eggs)
1 1/2 c Domino granulated sugar
2 Tbsp Karo white corn syrup
1/3 c cold water
1 tsp McCormick pure vanilla extract
Chopped nuts

Instructions:

Cake:
DO NOT FOLLOW CAKE BOX INGREDIENTS. Preheat your oven to 350F. Grease & flour three 9″ cake pans. (or a 9×13″ sheet cake pan) Combine the cake mix, the buttermilk, 2 whole eggs and 2 egg yolks, sugar, oil and vanilla. (Or you could always make your own scratch cake). Mix with electric mixer on medium for 2 – 3 minutes. Pour into prepared cake pans. Bake for 30-40 minutes or until they test done. Leave in pans for 10 minutes then turn out.
Topping:
Once you get the cakes in the oven, pour the pineapple (juice & all) into a saucepan. Add the 3/4 cup sugar, stir well and cook on medium-low, stirring occasionally, until the cakes are done. Turn burner off but leave saucepan on burner so it’ll stay warm.
Frosting:
Put water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, mix together the 2 remaining egg whites, 1 1/2 cups sugar, 2 Tbsp syrup and 1/3 cup “cold” water. Beat for 2 minutes. Now place the top of double boiler into the bottom and still using the hand mixer, beat continuously for 7 to 8 minutes. The frosting should be getting very stiff by now. Once you have done this for at least 7 minutes, remove from heat & add in the 1 tsp of vanilla & continue beating for an additional 2 to 3 minutes or until frosting is very stiff, thick and shiny.
Assemble:
Put one cake layer on cake plate. Poke holes into layer, pour a third of pineapple topping over layer. Then spread on 1/4 of frosting and repeat with the second layer. Place last cake layer on top and pour last third of topping over layer. Frost top and sides with icing. Note: make sure you have about half the icing left for the top and sides. Decorate with chopped nuts.

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From: http://tasteerecipe.com/2017/07/20/sweet-sassy-pineapple-cake