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. It is bursting with flavor and has just the right amount of sweetness to complement your favorite white, yellow, and coconut cake recipes.
This pineapple filling becomes nice and thick as it is prepared, and is very easy to apply to your cakes. 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
Ingredients
- One 20 ounce can (567g) of crushed pineapple
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (14g) cornstarch
Directions
- 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…
If 2 cups of sugar is 400 gram
Then. 1/2 cup of sugar should be 100 g. not 200g
Which is correct. 1/2 cup. Or 200 g
Thanks. I scale most of my cakes. That’s why I noticed this
Sounds delicious
Hi Kathy, Thank you so much for catching that mistake, I have corrected it.
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 link to epicurious.com. 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!