- Preheat oven to 325°F.
- Line the bottom of two 9-inch round cake pans with waxed paper.
- Sift together cake flour, baking soda and salt.
- Using an electric mixer, cream butter until smooth.
- Add sugar a little at a time, cream until mixture is light and fluffy.
- Add vanilla extract and add eggs one at a time; cream until mixed well.
- Alternately add the dry ingredients mixture and the buttermilk, ending with the dry ingredients; mix until well combined.
- Pour batter into prepared cake pans.
- Bake for 40 minutes.
- Let cakes cool for 20 minutes.
- Mix the pineapple juice and sugar.
- Poke holes in cakes and pour pineapple mixture over cake.
- Let cakes cool completely.
- In a pot, combine the pineapple, fruit pectin, and butter.
- Bring to a boil over high heat, boil for 1 minute.
- Add the sugar and bring to a rolling boil.
- Boil for 1 minute.
- Pour mixture into a glass bowl; set aside and let cool until thickened.
- Dissolve the gelatin in boiling water.
- Pour in 1/4 cup of the whipping cream into a bowl; beat with electric mixer until blended.
- Add the remaining whipping cream and sugar, beat until peaks form.
- Add the sour cream and continue mixing until blended.
- Chill to firm.
- To assemble cake, place one 9-inch cake on a platter.
- Spread half of the pineapple marmalade on the top of the first cake.
- Place the second 9-inch cake on top, frost cake with a thin layer of frosting.
- Chill cake.
- Spread the remaining pineapple marmalade on the top of the cake and finish frosting the cake.
- Chill for two hours or longer.
Makes 12 servings.
Approximate Nutrient Analysis per serving:
700 calories, 26 g fat, 16 g saturated fat, 120 mg cholesterol, 300 mg sodium, 116 g carbohydrate, 1 g fiber, 88 g sugar, 6 g protein
