This Pineapple and Cream Filling tastes amazing and is SO easy to make! We absolutely love this thick and flavorful filling with yellow cake.
I’m a big fan of “mock mousse” fillings (such as our Chocolate “Mock Mousse” and Orange Cream fillings) because of their wonderfully light and creamy whipped texture.
The same is true for this Pineapple & Cream filling, only this time we’ve folded in crushed pineapple which adds more texture to the filling & tons of refreshing pineapple flavor!
If you love pineapple, don’t miss our other delicious Pineapple Filling which is a cooked recipe. We used this pineapple filling in our Piña Colada Cake. Find the deliciousness here!: Pineapple Filling .
Both pineapple fillings are amazing, however the Pineapple and Cream filling can be made more quickly and has a thicker, creamy consistency. It’s good to have choices!
We have a post for Pineapple Cake which features this delightful filling with our homemade yellow cake. Find it here!: Pineapple Cake Recipe. SO good! Here’s a photo of the deliciousness in action. Mmmm…..
Pineapple & Cream Filling
Ingredients
- 1 small box instant vanilla pudding
- 2 cups heavy cream or whipping cream (not a whipped topping such as Cool Whip)
- 25 oz.) can crushed pineapple, DRAINED. I did not need the whole can.
Directions
- For this recipe, we are substituting heavy cream or whipping cream for the milk in the instant pudding recipe. Combine pudding and cream, and mix. (We recommend a hand mixer if you have one.)
- The mixture will become thick and fluffy. 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.
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Pineapple & Cream filling (printable version above)
1 small box instant vanilla pudding
2 cups heavy cream or 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, rather 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.
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?
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!
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.
Heather, that’s great to know, thanks for posting
Hi, what does 2c mean?
Hi Josie, the c stands for cup. I changed the recipe to read 2 cups
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
I used this filling with the white cake recipe and replaced the water with the drained pineapple juice…turned out yummy :)
Great, Melinda! Love that idea.
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!
Hi,what does buttercream dam means? thanks
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
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!
How long can this be left out before is spoils? Thank you!
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.
In this receipe, are you talking about the liquid whipping cream?
Hi Beth, It is liquid, a heavy cream, or whipping cream.
Hi I have been suggested that whipped cream(stabilized with gelatin) and pineapple do not go well together because of some enzyme in pineapple that doesnt work well with gelatin. I want to make this filling for my daughter’s borthday cake and freeze it. I have had pineapple filling fresh cakes a lot of times before but maybe the baker suggested for freezing. Can you help as to can i freeze or not