Add a flavorful dose of Pineapple to your coconut, yellow, or white cakes with this easy Pineapple Filling recipe! Print and save this recipe for the next time you are craving pineapple.
This pineapple filling is bursting with flavor and has just the right amount of sweetness to complement your favorite white, yellow, and coconut cake recipes.
With just a few simple ingredients and a wonderful pineapple flavor, it is sure to become a favorite.
This easy cooked pineapple filling becomes nice and thick as it is prepared, and is a great spreading consistency for sandwiching between cake layers.
We chose this as the pineapple filling for our delicious homemade Piña Colada Cake and it went perfectly with our coconut cake layers (plus a hint of rum). Yum! Enjoy the recipe:
Pineapple Filling- A Delicious Recipe
This delicious pineapple filling is so flavorful and can be whipped up with just a few simple ingredients!
- One 20 ounce can (567g) of crushed pineapple, undrained
- ½ cup (100g) granulated sugar
- 2 Tablespoons (14g) cornstarch
- 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.
Try it with our Piña Colada Cake! So delicious!
Thanks for stopping by! Make sure to pin or print this Pineapple Filling recipe for the next time you need a delicious dose of pineapple in your cakes or cupcakes! You can find more of our favorite recipes for cakes, frostings, and fillings in our Recipes section!
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
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:
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.