Lemon-Lime Cake with Pineapple Curd *
Source of Recipe
From "The Cake Mix Doctor" by Anne Byrn
List of Ingredients
- 1 package (about 18 ounces) plain lemon cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 (12-ounce) can 7-Up or lemon-lime soda
- Pineapple Curd:
- 1 can (about 15 ounces) crushed pineapple in juice, undrained
- 1 stick of butter, cut in pieces
- 3 large eggs
- 1 Tbsp flour
- 1/2 cup sugar
- 1 Tbsp fresh lemon juice
- Pineapple curd can be made up to 4 days ahead and stored in the refrigerator. Combine the pineapple with its juice, the butter bits, eggs, flour, sugar and lemon juice in a medium nonstick or stainless-steel saucepan. Cook without boiling the mixture over medium heat, stirring constantly until thickened, 6 to 8 minutes. Pour the curd into a bowl and cover with plastic wrap or waxed paper so that it touches the surface. Refrigerate to cool and thicken completely, about 1 hour. Stir before using.
- For the cake:
Place a rack in the oven's center and heat to 350° F. Generously grease three 9-inch round cake pans with shortening, then dust with flour. Shake out excess. Set aside.
- Place cake mix, pudding mix, eggs, oil and 7-Up in a large mixing bowl. Blend at low speed of an electric mixer 1 minute. Stop to scrape down the bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping bowl again. The batter should look thick and well combined. Divide batter among the prepared pans, smoothing it with a rubber scraper.
- Place pans in the heated oven, spacing pans slightly apart. If oven's not that large, place third pan on one rack above. Bake the cakes at 350° for 20 to 25 minutes, until cake edges begin to separate from pan sides. Place cake pans on a rack and cool 10 minutes. Run a table knife around the edges and invert layers onto a rack. Invert them again onto another rack so that the cakes are right side up. Cool completely.
- Place one cake layer, right side up, on a serving platter. Spread top only with a third of the pineapple curd. Repeat twice as you stack the layers. Store in a cake saver in the refrigerator up to 1 week. At serving time, frost sides with Whipped Cream Frosting, if desired.
Makes 16 servings.
Our family loved this cake, and the pineapple curd is scrumptious! It remains a favorite of my son's to this day.