2 cups sifted cake flour
1 1/4 cups sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup pineapple juice
2 tbsp shortening
1 tsp pure vanilla extract
3 egg whites, unbeaten
Sift cake flour, sugar, baking powder and salt into mixing bowl. Drop in shortening, add 2/3 cups of pineapple juice and vanilla extract. Beat in a mixer at low speed for 2 minutes.
Add egg whites and remaining pineapple juice. Beat for 2 minutes longer.
Bake in 2 square 8″ greased pans at 250° F for 25-30 minutes. Chill layers, split in half, spread cherry almond filling between laters and on top of cake.
Chill in refrigerator for several hours before servining. Cut into 1″ slices.
1/2 cup butter
1 cup sugar
1 egg, well beaten
1 tbsp cream
1 cup crushed pineapple
2 1/4 cups fine graham cracker crumbs
4 tbsp pineapple juice
1 cup chopped walnuts
Cream together the butter and sugar. Add egg, cream and pineapple. Line an oblong glass dish with waxed paper. Place a layer of fine graham cracker crumbs about 1/2″ deep on top of waxed paper. Pour pineapple juice and 1/2 of the pineapple mixture over the graham cracker crumbs. Top with chopped walnuts.
Using about 1/2 of remaining ingredients, add a second layer of graham cracker crumbs, pineapple mixture, and nuts. Complete with a third layer using the remaining ingredients.
Cover with a layer of waxed paper and refrigerator for at least 24 hours.
Cut into thick slices and serve with whipped cream.
Recipe makes 8 to 10 servings of Pineapple Refrigerator Cake.
1 package lime Jell-O
2 cups water and pineapple juice
9 ounces crushed pineapple
3 ounces cream cheese
16 large marshmallows
1 cup pecans, chopped
Drain pineapple, add water to make one cup; boil; add marshmallows and Jell-O and stir until dissolved. Add 1 cup cold water and chill until partially set. Soften cream cheese, stir in pineapple and chopped nuts; add Jell-O mixture and refrigerate overnight. Recipe makes 12 servings of Pineapple Lime Salad.