Fruit-Filled White Cake Recipe

Fruit-Filled White Cake Recipe

  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups sugar
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 2 1/4 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • FILLING/TOPPING:
  • 2 (1.3 ounce) envelopes whipped topping mix
  • 2/3 cup milk
  • 1 cup vanilla or white chips, melted
  • 1/4 cup strawberry jam
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup sliced fresh strawberries
  1. In a large mixing bowl, cream butter and sugar. Add egg whites, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
  2. Pour into two greased and floured 9-in. baking pans. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. In a mixing bowl, beat topping mix and milk on high speed for 4 minutes or until thickened. Combine melted chips and jam; gradually beat into topping. Set aside 1 cup for filling. Cover and chill remaining mixture for 20 minutes or until it reaches spreading consistency.
  4. Add pineapple and strawberries to reserved filling. Place one cake layer on a serving plate; spread with fruit mixture. Top with remaining cake layer. Frost top and sides of cake with chilled topping. Store in the refrigerator.
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