Mother's Pineapple Cake

Courtesy of The incredible edible egg™ 10 Servings • 15 Min. Prep Time • 40 Min. Cook Time

Ingredients
Add 1 pkg. (18.25-oz.) yellow cake mix
Add 1-1/3 c. water
Add 5 large egg whites, reserve 2 for icing
Add 1/2 c. pineapple juice

Icing:
Add 2 c. sugar, divided
Add 1/3 c. flour or cornstarch
Add 1 (20 oz.) can crushed pineapple and juice
Add 1/4 c. butter or margarine, melted

Directions:

1. Prepare cake mix according to pkg. directions using 1-1/3 c. water, omitting oil and using 3 egg whites in place of eggs.

2. Pour batter into 2 round, greased and floured cake pans and bake; cool completely. Punch holes in top of cake with a fork and pour 1/4 c. pineapple juice over the top of each layer.

3. In a bowl beat 2 egg whites with 1/2 c. of the sugar. In a small bowl stir together remaining 1-1/2 c. sugar and flour; stir in beaten egg white mixture. Stir in pineapple & juice; add butter to bowl and mix completely.

4. Pour mixture in saucepan and heat over medium-low heat, stirring constantly, until mixture thickens, about 10-12 min. Cool icing completely in refrigerator. Spread icing between layers and on top and sides of cake.

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