Pineapple Buttercream Icing:
2 cups all-vegetable shortening, Crisco®
1 cup unsalted butter, softened
1⁄4 cup plus 2 tablespoons pineapple juice
2 teaspoons vanilla extract
2 (16-ounce) boxes confectioners’ sugar, divided, Domino®
1 tablespoon meringue powder
2 tablespoons coconut rum, Captain Morgan’s Parrot Bay®
1 (18.25-ounce) box yellow cake mix, Betty Crocker®
1 cup pineapple preserves
1⁄2 cup toasted and chopped pecans
3 tablespoons firmly packed brown sugar
2 tablespoons unsalted butter, melted
2 cups Pineapple Buttercream Icing (recipe below)
1⁄2 cup confectioners’ sugar, Domino®
For the icing, in a large bowl, beat shortening and butter at medium speed with an electric mixer until creamy. Add pineapple juice and vanilla, beating to combine. Add 2 cups confectioners’ sugar and meringue powder, and beat on low speed to combine. Add remaining confectioners’ sugar, 1/2 cup at a time, beating at low speed. Add rum, and beat at medium speed until smooth.
Cook cake according to package directions, using 2 (9-inch) round cake pans. Cool completely on wire racks. Trim top off each cake layer to make layers flat.
In a medium bowl, combine preserves, pecans, brown sugar, and melted butter, mixing well. Spread mixture evenly on top of 1 cake layer. Top with remaining cake layer, and freeze for 1 hour. Remove cake from freezer, and top with a thin layer of Pineapple Buttercream Icing, smoothing as much as possible. Return to freezer for at least 30 minutes. Remove cake from freezer, and repeat icing/freezing process twice, keeping icing as smooth as possible.
Let cake stand at room temperature for 1 hour.
Just before serving, place doilies in a pattern on top of cake, pressing lightly to seal to icing. Dust cake with confectioners’ sugar. Remove doilies carefully. Store cake in refrigerator.