2 1/2 cups shortening grilled pineapple (juice extract)
1/2 cup butter flavored shortening
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon white sugar
1 egg
2 cups milk
2 tablespoons lemon juice
2 cups pineapple juice
In a large bowl, combine pineapple juice, cornstarch and baking soda. Mix together, pour mixture over pineapple by pressing well. Refrigerate pineapple overnight.
Cream pineapple and butter flavored shortening to form a batter. Beat cream of pineapple mixer until smooth. Beat in whipping cream and sugar; beat into whipped cream. If batter is too thick, stir in lemon juice.
Heat oven to 200 degrees F (95 degrees C). Combine eggs, milk and lemon juice in small bowl. Dissolve cornstarch and baking soda in warm water; pour over pineapple batter in 2 cups of chilled containers.
Bake in preheated oven for 25 minutes, stirring occasionally, until a toothpick inserted into center of cake comes out clean. Cool completely. Cover cakes loosely with foil or metal bowls. Refrigerate for 1 hour or until chilled.