Pineapple Curd Ingredients:
1 can (15.25 oz.) crushed pineapple packed in juice, undrained
1 stick butter, cut into small pieces
3 large eggs
1 Tbsp. flour
1/2 cup sugar
1 Tbsp. fresh lemon juice
Lemon Cake Ingredients:
1 package plain lemon cake mix (I use Betty)
1 pkg. (3.4 oz.) vanilla instant pudding mix
4 large eggs
3/4 cup vegetable oil
1 can (12oz.) 7-Up (or other lemon lime soda). Yes, you can use Diet or “Zero”
Directions:
*Combine the pineapple curd ingredients in a non-reacitve saucepan.
*Cook the mixture, stirring constantly, without boiling for 6-8 minutes, or until thickened. (I had to cook for the full 8 minutes. It was about the consistency of pudding when I stopped. Be careful to stir the corners of the pan so that it doesn’t curdle)
*Pour the curd into a bowl and immediately cover with plastic wrap – pushing the plastic wrap on top of the curd to prevent a skin from forming.
*Put the curd in the refrigerator to chill completely (at least one hour).
*Can be made up to 4 days in advance. Stir before using.
*Grease and flour three 9inch cake pans. (I use 2 8in square pans for bigger layers)
*Preheat the oven to 350degrees.
*Put all cake ingredients into a mixing bowl and mix on low for one minute.
*Scrape the bowl and continue beating for another 2-3 minutes on medium.
*Divide the batter evenly into the three pans.
*Place the pans in the oven. Bake 20-25 minutes, or until the cake springs back when lightly touched. *Remove the pans from the oven and cool in the pan for 10 minutes.
*Run a butter knife around the edges and then turn
Source: The Cake Doctor
Submitted by: Ashley Butler
*Personal Notes: I don’t actually do the pineapple curd, but I'm sure its tasty!
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