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!
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.
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!
Yummy, Looking so Delicious
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?
Hi Angela, Thank you for your nice comment! I am sorry to say that we do not have a guava filling.
Would like to make this soon. Have one question, does the pineapple have to be drained of liquid?
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.
Hi,
This recipe looks delicious, can it be frozen?
Can I make this recipe with cane pineapple..
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.
Thank you very much…
An I freez this if I have extra
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.
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!!
Hi Robin, yes you’ll want to refrigerate cakes with this filling. I hope that you enjoy it!
Got it – thanks!
More of a question than a reply. Can the filling be baked into the center of a Bundt cake? Does anybody know?
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.
I’m out of cornstarch. Can I substitute something with something else?
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.
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
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.
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.
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?
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.
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!!
Hi, can this recipe use fresh pineapple? I’m in Brazil so have access to loads of fresh but not canned!
Thank you
Holly
Hi Holly, Yes, I think that would be fine.
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!
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!
Is pineapple in its own juice or heavy syrup?
Hi Beth, I used pineapple in its own juice.
I also used in its own juice.
So do you drain the juice or not?
Hi Sara, For the pineapple filling do not drain the juice.
My grandma made this cake every year for my birthday… ??
For some reason my filling never thickened and I followed It to a T. I don’t know what I did Wrong :(
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?
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
Hi Connie, I would refrigerate it just to be on the safe side. That’s what we always do.
Can be used in between two layers of cooked puff pastry. Then top with icing flavoured with passion fruit.
Cheers
That was nice and easy and can I mix some white chocolate with pineapple crush for glazing the cake
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.
I assume this pineapple filling can also be used for filling cupcakes???
Hi, I’m going to make this for filled cupcakes. Does it freeze well?
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.
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?
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.
How long will this keep refrigerated?
Hi Stacey, We haven’t tested beyond 4 days, it may last a bit longer.
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/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!
Hello, how much filling does this recipe make?
Hi Bonnie, I did not make a note on the amount made but I think you would have about 2 cups.
Thank you for your reply!