1 cup of sugar
1/2 cup of butter
4 eggs
2 cups of all-purpose flour
1 teaspoon of yeast
3/4 cup of milk
Cream Topping
2 cups of milk
3 tablespoons of cornstarch
3 egg yolks
1/2 can of pineapple juice, drained
1 cup of sugar
1/2 cup of butter
4 eggs
2 cups of all-purpose flour
1 teaspoon of yeast
3/4 cup of milk
Cream Topping
2 cups of milk
3 tablespoons of cornstarch
3 egg yolks
1/2 can of pineapple juice, drained
1 Preheat the oven to 350°F
In a mixer, cream together sugar and butter until light and fluffy
Add eggs one at a time, beating well after each addition
Mix in flour with yeast alternately with milk, being careful not to overmix
Pour into a greased and floured cake pan and bake until golden. Reserve
Cream Topping
Heat the milk, cornstarch, and egg yolks over low heat, stirring constantly until thickened
Spread cold cream mixture on top of the cake and cover with pineapple
Serve.
