Why Make This Recipe
Pineapple cake filling is a delightful and versatile addition to many desserts. Whether you’re making a layered cake, cupcakes, or even tarts, this sweet and tangy filling adds a burst of flavor. Plus, it’s easy to make and can brighten up any dessert with its tropical taste.
How to Make Pineapple Cake Filling
Ingredients:
- 1 can (20 oz) crushed pineapple in juice, drained
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Directions:
- In a medium saucepan, combine the drained crushed pineapple with sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in the vanilla extract and lemon juice.
- Allow the filling to cool before using it between cake layers, in cupcakes, or in other desserts.
How to Serve Pineapple Cake Filling
Pineapple cake filling can be used in several ways. Spread it between layers of your favorite cakes, dollop it on top of cupcakes, or stir it into whipped cream for a tropical whipped topping. You can also drizzle it over desserts like pancakes or ice cream for added flavor.
How to Store Pineapple Cake Filling
Store any leftover pineapple cake filling in an airtight container in the refrigerator. It should stay fresh for about 5 to 7 days. If you want to keep it longer, consider freezing it in portions for later use. Just thaw it in the fridge before using.
Tips to Make Pineapple Cake Filling
- Make sure to drain the crushed pineapple well to avoid extra liquid, which can make the filling runny.
- Stir constantly while cooking to prevent the filling from sticking to the bottom of the pan.
- For a smoother texture, you can blend the mixture after cooking to break down any chunks of pineapple.
Variation
For a coconut twist, you can add 1/4 cup of shredded coconut to the filling while cooking. This will give your filling a rich tropical flavor that pairs well with cakes.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and adjust the cooking time as needed.
Can I use this filling in pies?
Absolutely! Pineapple cake filling works great in pies and tarts, adding a fruity layer to your dessert.
Is this filling gluten-free?
Yes, this pineapple cake filling is gluten-free, as it uses cornstarch as a thickening agent instead of flour.
Pineapple Cake Filling
A sweet and tangy pineapple cake filling that adds a burst of tropical flavor to your desserts.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Cooking
- Cuisine: Tropical
- Diet: Gluten-Free
Ingredients
- 1 can (20 oz) crushed pineapple in juice, drained
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Combine the drained crushed pineapple with sugar, cornstarch, and water in a medium saucepan.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in the vanilla extract and lemon juice.
- Allow the filling to cool before using it between cake layers, in cupcakes, or in other desserts.
Notes
Make sure to drain the crushed pineapple well to avoid extra liquid. For a smoother texture, blend the mixture after cooking.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
