Ingredients
2 cups all-purpose flour1-3/4 cups sugar3 teaspoons baking powder1 teaspoon salt8 large eggs, room temperature3/4 cup pineapple juice1/2 cup canola oil2 teaspoons vanilla extract1/2 teaspoon cream of tartarFROSTING:3/4 cup butter, softened2-1/2 cups confectioners’ sugar3 teaspoons vanilla extract1 can (8 ounces) crushed pineapple, drained
Preparation
Preheat oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
Spoon into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 50-55 minutes. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter.
In a large bowl, cream the butter and confectioners’ sugar, about 5 minutes. Add vanilla and stir in pineapple. Frost cake. Store in the refrigerator.
