Pineapple lush cake

Ingredients

cake:

• 1 1/4 cups cake flour
• 1 3/4 cups white sugar
• 1/4 teaspoon salt
• 1 1/2 cups egg whites
• 1 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Crema

• 20 ounce can crushed pineapple in juice, undrained
• 3.4 ounce box vanilla instant pudding
• 1 1/2 cups whipped topping

7-10 fresh strawberries for garnish


Instructions

how to make cake:

1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2. Sift together flour, sugar, and salt. Repeat five times.
3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Next:

1. Cut cake horizontally in three layers.
2. In a medium bowl, mix pineapple with dry pudding mix.
3. Stir in whipped topping.
4. Place bottom layer of cake on a cake stand or serving plate.
5. Top with a third of the pudding mixture. Repeat for the next two layers.
6. Refrigerate for 1-2 hours.
7. Top with strawberries immediately before serving.

source:bitzngiggles.com