Comments

1. rosy August 27, 2016 at 2:32 am

   Yummy, Looking so Delicious
2. Williams Angela August 31, 2016 at 5:33 pm

   Hi i am trying this recipe tomorrow and i am sure it is just as awesome as the rest of your recipes! :)
   Also, do you have a guava filling recipe?
3. BeBe August 31, 2016 at 8:24 pm

   Hi Angela, Thank you for your nice comment! I am sorry to say that we do not have a guava filling.
4. Lyndi miller December 27, 2016 at 11:43 am

   Would like to make this soon. Have one question, does the pineapple have to be drained of liquid?
5. BeBe December 27, 2016 at 1:41 pm

   Hi Lyndi, The pineapple is not drained. The cornstarch in the recipe will thicken up the liquid as it cooks. Also, as it cools in the refrigerator it will thicken up quite a bit. Hope you like it.
6. Ronada March 10, 2017 at 8:59 am

   Hi,
   This recipe looks delicious, can it be frozen?
7. Jyotsana Chaudhari March 14, 2017 at 1:03 pm

   Can I make this recipe with cane pineapple..
8. BeBe March 14, 2017 at 5:35 pm

   HI Jyotsana, I am not familiar with the term cane pineapple, is that fresh pineapple? If so, I think you could use fresh pineapple for the recipe.
9. Jyotsana Chaudhari March 21, 2017 at 6:04 am

   Thank you very much…
10. Sarah Baker May 21, 2017 at 4:05 pm

    An I freez this if I have extra
11. BeBe May 21, 2017 at 10:14 pm

    Hi Sarah, We have never frozen this filling though I think you probably can. You could also use a smaller can of pineapple and adjust the ingredients for a smaller amount of filling.
12. Robin L August 29, 2017 at 11:58 am

    Hi, This was the best and easiest looking recipe I could find on line! :-)
    My question is, once it’s on the cake, do we need to refrigerate the cake?
    Thanks!!
13. Melissa Diamond August 29, 2017 at 12:17 pm

    Hi Robin, yes you’ll want to refrigerate cakes with this filling. I hope that you enjoy it!
14. Robin August 30, 2017 at 12:43 am

    Got it – thanks!
15. Ruben August 31, 2017 at 6:19 pm

    More of a question than a reply. Can the filling be baked into the center of a Bundt cake? Does anybody know?
16. BeBe August 31, 2017 at 10:05 pm

    Hi Ruben, I am sorry but I have not tried using the filling in a bundt cake so I don’t know for sure. If you decide to give it a try, let us know the result.
17. Jill September 3, 2017 at 8:40 am

    I’m out of cornstarch. Can I substitute something with something else?
18. BeBe September 3, 2017 at 9:25 am

    Hi Jill, I did a quick google search because I have never tried using a substitute, here is a link http://www.epicurious.com/ingredients/how-to-substitute-cornstarch-article. If using flour, I would try dissolving it some of the pineapple juice before adding it to the saucepan. The article did say that it would need to be cooked longer to eliminate the flour taste. Hope all goes well.
19. Ruben September 4, 2017 at 1:44 am

    Hi Jill,
    Not sure about using flour. Cornstarch is what the recipe called for. I would use it instead of flour to be on the safe side
20. Isha October 4, 2017 at 8:28 pm

    Can I leave this filling be okay for a cake that needs to be left at room temp for at least 14 hr. The cake will be fully furnished and decorated with fondant.
21. BeBe October 4, 2017 at 9:51 pm

    Hi Isha, A cake with this filling would need to be refrigerated. I am sorry but it will not work for a cake that needs to be at room temp for 14 hrs.
22. Barbara November 20, 2017 at 10:35 am

    Have you ever tried it as a pie filling? I’m looking for a pineapple pie filling that isn’t a custard style and this looks promising. How sweet is it?
23. Robin Lamoureux November 20, 2017 at 11:37 am

    Barbara,

    I would imagine you could use it as pie filling – we used it to fill a cake and had a little left over – we put it over icecream – yum! It was pretty sweet, but you could cut back on the sugar to whatever sweetness you like.
24. Lori December 17, 2017 at 1:48 am

    I made this filling today to put in the middle of a coconut cake I made and the filling came out amazing. It’s so simple and uses so little ingredients and it tastes great too. I will be using this recipe again!!
25. holly February 8, 2018 at 8:16 am

    Hi, can this recipe use fresh pineapple? I’m in Brazil so have access to loads of fresh but not canned!

    Thank you
    Holly
26. BeBe February 8, 2018 at 9:52 am

    Hi Holly, Yes, I think that would be fine.
27. Barbara February 14, 2018 at 5:02 pm

    I did make this with fresh pineapple as a pie filling and even froze the left over which will become my new popsicle recipe come summer. It was amazing hot, cold and semi frozen. Definately my new favorite!
28. BeBe February 14, 2018 at 6:43 pm

    Hi Barbara, That’s great, it is good to know you used fresh pineapple and that it works well as a pie filling. Thanks so much for posting, very helpful information!
29. Beth August 26, 2018 at 10:34 am

    Is pineapple in its own juice or heavy syrup?
30. BeBe August 26, 2018 at 11:04 am

    Hi Beth, I used pineapple in its own juice.
31. Robin August 26, 2018 at 6:22 pm

    I also used in its own juice.
32. Sara December 10, 2018 at 3:14 pm

    So do you drain the juice or not?
33. BeBe December 10, 2018 at 6:36 pm

    Hi Sara, For the pineapple filling do not drain the juice.
34. Denise February 17, 2019 at 2:08 am

    My grandma made this cake every year for my birthday… ??
35. Yvonne March 8, 2019 at 8:39 pm

    For some reason my filling never thickened and I followed It to a T. I don’t know what I did Wrong :(
36. Melissa Diamond March 8, 2019 at 9:22 pm

    Hi Yvonne, that is strange. Are you sure that your can of pineapple was the same size as in the recipe, and that your corn starch amount was right? You could try adding more cornstarch or cooking a bit longer?
37. Connie Perkins April 13, 2019 at 1:32 pm

    If I make my cake, with pineapple filling, the day before, can it be left at room temperature over night, or does it need to be refrigerated
38. Melissa Diamond April 13, 2019 at 3:11 pm

    Hi Connie, I would refrigerate it just to be on the safe side. That’s what we always do.
39. Anne June 18, 2019 at 12:50 pm

    Can be used in between two layers of cooked puff pastry. Then top with icing flavoured with passion fruit.
    Cheers
40. Dhivya July 8, 2019 at 2:11 am

    That was nice and easy and can I mix some white chocolate with pineapple crush for glazing the cake
41. Melissa Diamond July 8, 2019 at 11:29 am

    Hi Dhivya- I’m sorry, I’m not sure how that would effect the white chocolate. You may want to try with a small amount to test it.
42. Sharron Holderfield August 7, 2019 at 10:34 am

    I assume this pineapple filling can also be used for filling cupcakes???
43. Elise September 16, 2019 at 10:17 pm

    Hi, I’m going to make this for filled cupcakes. Does it freeze well?
44. BeBe September 16, 2019 at 11:13 pm

    Hi Elise, We have not frozen the filling but we have members who have. Scroll to Barbara’s comment on Feb. 14, 2018 . She posted that it was fine frozen.
45. Anne September 30, 2019 at 11:53 am

    How long will fresh pineapple filling last in fridge after making it?

    Can I freeze it? And How long will fresh pineapple filling last in the freezer?
46. BeBe September 30, 2019 at 1:04 pm

    Hi Anne, The cooked pineapple filling should be good for 4 days in the refrigerator, maybe more but I have not tested beyond that. We have never frozen the filling but in the post just above yours, Barbara posted on Feb 14, 2018 that is was fine frozen.
47. Stacey November 9, 2019 at 8:12 pm

    How long will this keep refrigerated?
48. BeBe November 9, 2019 at 8:57 pm

    Hi Stacey, We haven’t tested beyond 4 days, it may last a bit longer.
49. Margaret November 24, 2019 at 7:52 pm

    Can you serve alongside ham. I could use cranberry sauce.
50. BeBe November 25, 2019 at 1:15 pm

    Hi Margaret, Yes, you could serve with ham.
51. Vivian January 28, 2020 at 5:23 pm

    How long can the filling last/keep in between layered cakes

    Thank you
52. BeBe January 28, 2020 at 10:45 pm

    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.
53. Patricia June 7, 2020 at 6:09 pm

    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!
54. Melissa Diamond June 7, 2020 at 7:45 pm

    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/pineapple-cream/
55. Cassandra McClenon August 23, 2020 at 12:34 pm

    Hi,
    Do you drain the pineapple first?
56. BeBe August 23, 2020 at 2:05 pm

    Hi Cassandra, The pineapple is not drained.
57. Rosemary Caceres January 18, 2021 at 12:58 pm
    

    I wonder if this recipe will be good on top of cheesecake?
58. BeBe January 18, 2021 at 11:19 pm

    Hi Rosemary, Yes, this would be good on top of a cheesecake.
59. Rosemary Caceres January 19, 2021 at 12:53 pm

    Great,thank you for the reply!