top of page

Golden Layer Cake with Pineapple Buttercream Icing

Prep Time:

10 Minutes

Cook Time:

35 Minutes


8 Servings

Join staff from the Whyte Museum of the Canadian Rockies as we continue our cooking and baking series, Cooking with Catharine. Staff will pull recipes directly from our founder, Catharine Robb Whyte's recipe box and recreate delicious savoury and sweet dishes. In this episode, Registrar and Curatorial Assistant, Amie Lalonde shows us how to bake a Golden Layer Cake with Pineapple Buttercream Icing in celebration of Catharine's 115th birthday!


Date: July 23, 1945 

Golden Layer Cake [Note: We doubled this recipe to create two layers!]


2 ¼ cup sifted cake flour 

1.5 cups sugar  

1 tablespoon baking powder 

1 tsp salt 

1/2 cup high grade req. shortening 

1 tsp flavouring [vanilla?] 

1 cup milk [divided] 

2 medium eggs

Pineapple Butter Cream Icing


½ cup butter or fortified margarine

6 tablespoons crushed pineapple

1-2 tablespoons pineapple juice

4 cups confectioners/icing sugar 



Have all ingredients at normal room temperature. Shortening soft but not melted. Pre-heat oven to 350 degrees. 

Grease and dust with flour 1 round 8-inch cake pan. Sift flour before measuring, measure all ingredients. Sift together in bowl: flour, sugar, baking powder, salt. Add shortening, flavouring, 2/3 cup of milk. Mix on slow to medium speed two min. Scrape sides and bottom of bowl frequently. Add rest of milk and unbeaten eggs. Continue beating two more minutes. Scrape bowl frequently. 

Pour into pans. Bake 30 – 35 minutes.



Cream ½ cup butter or fortified margarine and 4 cups confectioners sugar

Stir in 6 tablespoons well-drained crushed pineapple and 1 to 2 tablespoons pineapple juice.

Beat thoroughly. Spread on top and sides of cake. Decorate with pineapple slices.

bottom of page