Pineapple Filling- A Delicious Recipe
Add a flavorful dose of Pineapple to your coconut cake, yellow cake, or white cake recipes with this easy cooked Pineapple Filling!
With just three simple ingredients and wonderful pineapple flavor, this filling is sure to become a favorite.
Table of Contents
Why We Love It
- Simple pineapple cake filling recipe with just a few ingredients
- This cooked filling thickens to a great spreading consistency for sandwiching between layers.
- Works perfectly with so many cakes! We've used it in our Piña Colada Cake, Elvis Presley Cake, and Pineapple Coconut Cake.
How to Make Pineapple Cake Filling
This easy cooked pineapple filling comes together in no time! You can find the full, printable recipe further down in this post. Here is a quick rundown of our steps!
- Combine the crushed pineapple, corn starch, and granulated sugar in a saucepan and cook over medium heat. When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes.
- The pineapple mixture will thicken even more as it cools. Then, cool the pineapple filling completely in refrigerator before using.
No-Bake Pineapple Filling Alternative
In addition to this delicious pineapple cake filling, we have another great option that we love which is no-bake. This Pineapple & Cream Filling is a recipe that we have used in a few of our recipes, including our Pineapple Cake and Orange Pineapple Cake.
This filling is an easy combination of instant vanilla pudding and heavy cream, with crushed pineapple folded in. It has a thick, full consistency. We love both recipes.
Pineapple Cakes
We have many more delicious Pineapple Cakes to share with you! In addition to the recipes mentioned above, our Hummingbird Cake, Carrot Cake, and Pineapple Upside Down Bundt Cake are always a favorite. Thanks so much for stopping by.
If you give our pineapple filling a try, we would love for you to leave a comment and photo below!
More Pineapple Cakes
Here are a few more cakes with pineapple for you to keep on your "must-bake" list!
Pineapple Cake Filling Recipe
Pineapple Filling- A Delicious Recipe
This delicious pineapple filling is so flavorful and can be whipped up with just a few simple ingredients!
Ingredients
- One 20 ounce can (567g) of crushed pineapple, undrained
- ½ cup (100g) granulated sugar
- 2 Tablespoons (14g) cornstarch
Instructions
- Combine all ingredients in a saucepan and cook over medium heat.
- When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes.
- Keep in mind that it will thicken even more as it cools. Cool completely in refrigerator before using.
Can you serve alongside ham. I could use cranberry sauce.
Hi Margaret, Yes, you could serve with ham.
How long can the filling last/keep in between layered cakes
Thank you
Hi Vivian, The pineapple filling is perishable so your cake will need to be refrigerated. You can take the cake out of the refrigerator maybe 45 to an hour before serving to take the chill off the layers before serving. The filling should be fine in the refrigerated cake 4 to 5 days. I have not tested beyond that. Hope you enjoy it.
Hi! Can I combine this filling with pastry cream or will it separate? I want to use it as a cake filling but I would like to neutralize the tartness with the pastry cream. Thank you!
Hi Patricia! I *think* it should be fine--this seems similar to the Pineapple & Cream filling that we have which combines a "mock mousse" pudding filling with drained, canned pineapple and we didn't have issues with separating. Let us know if you try it! Also, here's a link to our Pineapple & Cream filling if you'd like to see:
https://www.mycakeschool.com/recipes-tutorials/pineapple-cream/
Hi,
Do you drain the pineapple first?
Hi Cassandra, The pineapple is not drained.
I wonder if this recipe will be good on top of cheesecake?
Hi Rosemary, Yes, this would be good on top of a cheesecake.
Great,thank you for the reply!
When I saw this cooked pineapple frosting it brought back childhood memories. My mom did her's a little different. She also added two or three egg yolks, two tablespoons butter and fresh squeezed lemon juice. Stirred real well and cooked until thicken. Cooled and put between layers of yellow cake.
Delicious!