Prep Time 20m
Cook Time 60m
Ready Time 180m
Yield 16 servings


Ingredients
CAKE
  • Crisco® Original No-Stick Cooking Spray
  • 5 large eggs, separated
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/2 cups granulated sugar
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 oz.) can crushed pineapple in unsweetened juice
  • 2 tablespoons sour cream
  • 1 1/4 teaspoons almond extract
  • 1 red apple, peeled, grated (about 1/2 cup)
  • 1 cup chopped pecans
GLAZE
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon fresh lemon juice
  • Additional chopped pecans
Preparation Directions
  • Step 1Heat oven to 325°F. Spray a 12 cup fluted pan or 10-inch tube pan with no-stick cooking spray; set aside.
  • Step 2Beat egg whites in bowl of electric mixer at high speed until stiff peaks form; transfer to another bowl.
  • Step 3Combine shortening, sugar and egg yolks. Beat at medium speed until well blended.
  • Step 4Combine flour, baking powder, baking soda and salt; add to shortening mixture. Beat at low speed until mixed. Beat at medium speed until well blended. Reduce speed to low.
  • Step 5Add pineapple with juice, sour cream and almond extract. Beat until blended. Stir in egg whites, apple and 1 cup nuts with spoon. Spoon into prepared pan.
  • Step 6Bake 45 to 55 minutes or until cake springs back when touched lightly in center. Cool 5 to 7 minutes. Refrigerate 5 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
GLAZE
  • Step 1Combine powdered sugar, milk and lemon juice in small bowl; drizzle over top of cake, letting excess glaze run down side.
  • Step 2Sprinkle with additional nuts, if desired, before glaze hardens.
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