Pineapple Glazed Cake with Seven-Minute White Frosting
glazed pineapple cake with white frosting
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup Truvia
- 4 eggs, separated
- 3 cup flour
- 1-1/2 tsp baking powder
- 1 tsp salt
- 1-1/4 cup 2% milk
Pineapple Glaze
- 1 20-oz can crushed pineapple, drained (save the juice)
- 1/2 cup sugar
- 1/2 cup Truvia
- 2 tbsp flour
- 2 tbsp butter
Seven-Minute Frosting
- 2 egg whites
- 3/4 cup sugar
- 3/4 cup Truvia
- 1/4 tsp cream of tartar
- 1/3 cup cold water
- dash of salt
- 1 tsp vanilla
Instructions
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Cream the butter and salt.
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Add beaten egg yolks.
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Sift the flour, baking powder, and salt; add to creamed mixture alternately with milkl.
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Fold in stiffly beaten egg whites, then divide the mixture into three cake pans lightly oiled and lightly floiured.
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Bake at 400 degrees for 25 minutes (or 30, depending on your oven).
Pineapple Glaze
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Drain the pineapple, saving the juice.
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Add sugar, flour and butter to the juice.
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Cook until thick, then add pineapple.
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Spread on all three hot cake layers.
Double Boiler Seven-Minute Frosting
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Place all ingredients except vanilla in double broiler.
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Cook mixture over boiling water, mixing with an electric mixer or rotary beater.
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Beat until mixture forms peaks, about seven minutes.
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Turn the burner off, and add the vanilla.
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Beat until spreading consistency (thick peaks, easy to spread on a glazed warm cake).
Recipe Notes
The calories are estimated. Instead of using all white granulated sugar, I used half granulated and half Truvia to cut the calories.
Also, the baking time may vary, depending on your type of oven. I baked in a gas oven for 30 minutes. However, the cakes should have been taken out of the oven after 25 minutes because one of the cakes was almost burnt along the edge.
