Pineapple Stacked Cake

This cake is very moist and light.

Ingredients

Cake

• 1 (18.25 ounce) box Duncan Hines Butter Cake Mix*

Filling

• 1 (20 ounce) can crushed pineapple in heavy syrup
• 1/4 cup granulated sugar
• 2 egg yolks
• 3 level tablespoons all-purpose flour

Icing

• 2 egg whites
• 1 1/2 cups granulated sugar
• 2 tablespoons white corn syrup
• 5 tablespoons water
• 1/8 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

Cake

1. Prepare cake according to directions on package, pouring batter into 3 prepared round pans.
2. Bake as directed on package, but adjust time for three layers.

Filling

1. Mix pineapple, egg yolks, flour and sugar. Place over medium heat and cook until thick, stirring constantly.
2. Use filling between layers.

Icing

1. Cook all ingredients in top of double boiler over boiling water. Mix with hand mixer until icing will stand in a peak.
2. Ice top and sides of cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.