2 1/2 cups butter, softened
1/4 cup white sugar
3 egg yolks
2 teaspoons lemon zest
1 (8 ounce) container frozen whipped topping, thawed
6 (1.5 fluid ounce) jumbo fresh pineapple, sliced
6 eggs
1 cup frosting of your choice
1 cup chopped walnuts
1 (3 ounce) can crushed pineapple with juice
1 (5 ounce) can sliced pineapple
1 (8 ounce) can sliced pineapple, drained
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans.
Using an electric mixer, cream together the butter, sugar, egg yolks and lemon zest until smooth. Beat in the flour and mix in the lemon zest.
Pour batter into prepared pans. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack. Cut into 1/2 inch squares.
Beat the frosting in the refrigerator in medium speed 5 minutes or until a small amount of batter is stuck to the surface of the frosting. Beat in the pineapple pieces, strawberries, pineapple and pecans. Pour filling into prepared pan. Chill cake until firm. Cut onto serving plates or serve warm.