Home Food & Cooking Brenda Gantt’s Memama’s Lemon Pineapple Cake

Brenda Gantt’s Memama’s Lemon Pineapple Cake


Tropical flavors brighten-up the holidays with Brenda Gantt’s Memama’s Lemon Pineapple Cake.

Brenda Gantt’s Memama’s Lemon Pineapple Cake
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This recipe makes 1 (9-inch) round cake
  • CAKE
  • 1 (15.25-ounce) box lemon cake mix*
  • One (3.4-ounces) package of lemon instant pudding and pie filling
  • 1 teaspoon of salt
  • ¾ cup vegetable oil
  • 1¼ cups lemon-lime soda*
  • 4 large eggs
  • 4½ cups sugar
  • 9 egg yolks
  • 6 Tablespoons All-Purpose Flour
  • 3 (20-ounce) cans crushed
  • Drain pineapple juice
  • 3 cups sweetened flaked nut

  1. For cake: Preheat oven to 325°. Grease three (9-inch round) cake pans.
  2. Whisk together the cake mix, pudding and salt in a large bowl. In a large bowl, whisk together cake mix, pudding mix and salt. Do not follow the directions on cake or pudding mixes.
  3. Divide the mixture between prepared pans and bake for 20 to 25 minutes or until a wooden stick inserted in the middle comes out clean. Allow to cool in the pans for a minimum of 10 minutes. Remove from pans and cool completely on a wire rack.
  4. To make the icing, in a small Dutch Oven, combine sugar, flour, egg yolks and pineapple. Cook on low heat, stirring often, for 30 minutes or until bubbly and thickened. Stir in the coconut after removing from heat. Let cool…

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