2 ¼ cups sifted cake flour
1 ½ cups sugar
3 teaspoons of baking powder
¾ teaspoon of salt
½ cup of salad oil
5 egg yolks
¾ cup of unsweetened pineapple juice
1 cup (8) egg whites
½ teaspoon of cream of tartar

Sift dry ingredients into medium mixing bowl, make a well in dry ingredients. In this exact order, add; oil, egg yolks, pineapple juice. Beat until satin smooth.

In large mixing bowl combine egg whites and cream of tartar. Beat until STIFF PEAKS form. Pour egg yolk batter in thin stream over stiff egg whites, gently folding until blended. Bake in ungreased 10 inch tube or Bundt pan in slow oven - 325 degrees for an hour or until done. Invert immediately and cool thoroughly.

Filling -
Well drained 2 ½ cups of crushed pineapple
2 cups of extra creamy Cool Whip or 2 cups of real whipped cream -whipped until thick.
½ teaspoon of pineapple extract-optional
½ teaspoon of real vanilla

Fold above ingredients until well mixed, fill middle of cake with creamy pineapple mixture. Sprinkle entire cake with powdered sugar and add edible flowers for decoration or sfresh trawberries/raspberries

Courtesy: Linda Hundt,