Pineapple & Cream

Pinapple & Cream filling

1 small box instant vanilla pudding

2 cups whipping cream (not a whipped topping such as Cool Whip)

1  (15.25 oz.) can crushed pineapple, DRAINED.   I did not need the whole can.

Stir together the pudding mix and whipping cream.  You are using the whipping cream to make the pudding, rathen than milk.  The mixture will become very thick.  You can whisk by hand, or with handheld mixer.  Fold in crushed, drained, pineapple until it is a spreadable consistency.

This is a wonderful filling in white and yellow cakes!  If you are not a fan of the pineapple pieces, you can puree them instead, and spread in between your layers before filling with the thickened vanilla pudding.  Cakes with this filling will need to be refrigerated.

*Don’t forget to make a buttercream dam with this cake!

Can be frozen

Category: Fillings, Recipes

15 Comments

  1. Heather Raley says: #1

    I made a variation of this using cream of coconut pudding in place of the vanilla and I added a little pina colada and rum extracts, turned out great for my pina colada cake! Can this be frozen?

  2. Melissa Diamond says: #2

    Heather, that sounds soooo good!

    I’ve never attempted to freeze but my guess would be that it would lose it’s volume. If you decide to experiment though, let us know how it goes!

  3. Heather Raley says: #3

    This can be frozen, I had some left over so I gave it a shot. When I thawed it to see if it was useable, it was perfect, no texture changes! It was frozen for about 2 and a half weeks.

  4. BeBe says: #4

    Heather, that’s great to know, thanks for posting

  5. Josie Carnevale says: #5

    Hi, what does 2c mean?

  6. BeBe says: #6

    Hi Josie, the c stands for cup. I changed the recipe to read 2 cups

  7. Josie Carnevale says: #7

    Thank you so much… I should have realised that but being from Australia I wasn’t sure if it was something else… I appreciate it

  8. Melinda Parker says: #8

    I used this filling with the white cake recipe and replaced the water with the drained pineapple juice…turned out yummy :)

  9. Melissa Diamond says: #9

    Great, Melinda! Love that idea.

  10. JeanF says: #10

    Used this for a good friend’s birthday cake, and everyone went wild for the filling! Everything I have made from your site has been a BIG hit! Thanks so much for all the great recipes!

  11. ligia solano says: #11

    Hi,what does buttercream dam means? thanks

  12. BeBe says: #12

    Hi Ligia, to make a buttercream dam………..using your regular buttercream recipe, take out whatever amount you think you will need (probably 1 cup for a typical 3 layer 8 inch cake) put that buttercream in a bowl and thicken it to a very stiff consistency and pipe it around the outer edge of your cake layer before you place the next layer on top. The buttercream dam helps to keep the cake from bulging and also helps keep soft fillings in place. Melissa demonstrates this in the video entitled Making a Scratch Cake from Start to Finish. It is a long video, but you can skip ahead to about minute 19:30 and Melissa will be showing how to make a buttercream dam.

    Click on this link to see that video: link to mycakeschool.com

  13. Michele Terry says: #13

    Hi Melissa and Bebe, I have a question. I wanted to use this filling in a cake that will be covered in marshmallow fondant. I see that this filling needs to be refrigerated…but I’ve usually heard that you shouldn’t put fondant covered cakes in the fridge. Is there a better type of fillings to use for fondant covered cakes? Thanks!

  14. AlaskanMama3 says: #14

    How long can this be left out before is spoils? Thank you!

  15. BeBe says: #15

    It will be used as a filling so the cake will be cold and it will also depend on the coolness of the room it is being served in, but I would probably put back in the refrigerator after an hour, just to be safe.

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