Pineapple Meringue Cake – Delicious Recipe!

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Last Updated on March 22, 2024 by Share My Kitchen

This is a recipe for pineapple meringue cake, and it’s absolutely delicious. You can make this cake in two ways, depending on how much time you want to spend. The first way is to bake the cake and make your own meringue topping. The second way is to buy a premade meringue topping and just assemble the cake.

If you are making your own meringue, start by whipping egg whites until they form stiff peaks. Then, slowly add sugar while continuing to whip until it is all incorporated. Next, fold in some crushed pineapple (or just puree it in a food processor), then fold in some whipped cream and vanilla extract until everything is combined evenly.

Spread this mixture into a greased baking pan and bake at 350 degrees Fahrenheit for about an hour or until golden brown on top. Let cool completely before frosting with whipped cream icing or another flavor of your choice!

Pineapple Meringue Cake Recipe

Recipe Yield: You will get two 8-inch round cakes.


  • ¼ cup butter, softened
  • ½ cup white sugar
  • 2 egg yolks
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • ½ teaspoon rum flavored extract
  • ½ cup white sugar
  • ½ cup chopped pecans
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained


  1. First, preheat the oven to 350°F (175° C). Then, grease and flour two 8-inch round pans.
  2. Cream butter and 1/2 cup of sugar in a large bowl, until the mixture is light and fluffy. Add 1/2 teaspoon of vanilla and egg yolks. Mix well. Then, stir the flour, baking powder, and salt together. Add in the butter mixture and milk alternately. Pour and divide into two 8-inch round cake pans.
  3. Clean and dry the beaters and bowl properly. Beat egg whites, 1 teaspoon of vanilla, and the rum extract in a large bowl until you get soft peaks. Gradually, add 1/2 cup of sugar. Continue beating until stiff peaks form. Drop small portions of meringue onto unbaked batter in pans, then spread it out carefully to cover. Sprinkle the meringue with pecans and press gently into the surface.
  4. Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes.
  5. Remove the cake from the pans carefully. Then, turn the cake layers meringue-side up and allow it to cool thoroughly. Make the filling about 1 to 2 hours before you serve it: combine the whipping cream, confectioners’ sugar, and the remaining vanilla. Beat until soft peaks form. Add and fold in the pineapple.
  6. Place one layer, meringue-side up, on a cake plate. Then, spread the filling on top. Put the second layer with meringue-side up as well. Allow it to chill for 1 to 2 hours. Keep in the refrigerator.

Pineapple Meringue Cake Recipe Note

This is a wonderful cake that combines the delicious fluffiness of yellow cake with the meringue’s crunchiness and a pineapple-whipped cream filling.

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