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Pineapple filling recipe


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Pineapple filling for trifles, sponges or just about any dessert.

70 people made this

IngredientsServes: 16

  • 110g (4 oz) caster sugar
  • 4 tablespoons plain flour
  • 1/8 teaspoon salt
  • 1 egg
  • 150g (5 oz) diced fresh pineapple
  • 175ml (6 fl oz) pineapple juice
  • good knob butter

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

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Reviews & ratingsAverage global rating:(73)

Reviews in English (68)

just love this recipe.have just made pinnapple creams.everyone liked them.it also makes an excellent c'reme pattisserie if you zap it in a blender,but mind,its very sweet, so you need to counter ballance if using other ingredients-08 Dec 2012

by Beverly

The taste is wonderful. I did use canned pineapple and it turned out well. I put it between a recipe on this site - Rave Review Coconut Cake - and it looks fantastic. I will use this on a lot of cakes that I bake that requires a filling.-03 Apr 2007

by LOUIE75

Delicious. It reminds me of a custard. I also subsituted strawberries for the pinapple and it turned out great as well. I'm sure you can use just about any fruit, very versitile. Thanks!-20 Jun 2006


Pineapple Cake Filling Recipe

Pineapples are a delicious fruit that can be the final touch to a truly decadent cake. A good pineapple cake filling is the ideal partner for deserts that are riding on the edge of being too sweet, as the slight tang and sharpness of this filling rounds out the flood of sugar.

Take 20 ounces of crushed pineapple from the can and make sure that it's well-crushed. Place in a pan on medium heat. Use the juice from the can too. In a cup, add the sugar, cornstarch and salt.

Pineapple Filling. Product Code: EF007. These fillings have a delicious whole fruit and rich flavor. No preparation or refigeration is necessary. Use it right from the bag. Perfect for pies, tarts,turnovers and cakes. These are made in the USA. 2 Pound Bag. Certified Kosher.

Pineapple Cake Filling. INGREDIENTS. 1/2 cup sugar 4 tbsp. of all purpose flour 1/8 tsp. salt 1 egg 1 cup diced fresh pineapple or 1 (398 ml.) can crushed pineapple 3/4 cup pineapple juice 1 tbsp. butter METHOD. On metal bowl, combine sugar flour and salt. Stir in juice and egg and mix well. Set the bowl on top of a pan with simmering water.

Pineapple Cake Filling Strawberry and Pineapple cake filling are my favorite, especially when it’s not super sweet. I came up with a great recipe for strawberry filling and I found a recipe for Pineapple cake filling from www.recipegoulash.com made some changes to make it my own.

Pour and spread some of the cheesecake filling on second layer. Add a third layer making sure it is also evenly flat on top. With a flat spatula spread the remaining filling on top and all around the sides cake. Next, place a pineapple ring on top of cake and gently press down into filling.

Best pineapple cake filling by Edna De La Cruz from Design Me a cake. Feel free to stop by and visit me at Design Me a Cake for my recipes and tools needed to create this delicious cake. Also, subscribe to my YouTube Channel for a more hands on approach on how to make wonderful and tasty treats, and a bit of silly humor to go with.

Filling for pineapple cake: 1 c. sugar 1/2 tsp. salt 1 c. pineapple (crushed) 1 tbsp. flour 1 egg, beaten 1/2 c. pineapple juice 1 tbsp. butter. Drain pineapple, saving juice. Put all ingredients in saucepan, cook on medium heat until thickened. Spread on cake. Add review or comment: Name:

Dump cakes derive their name from the method in which they are made—dumping ingredients into a pan to make a delicious (and oh-so-easy) cake. This dump cake combines a can of cherry pie filling and a drained can of pineapple tidbits to make a bright fruity combo to support the familiar taste of a yellow cake.

→ STEP2- Add milk, 1 large egg, and one tablespoon of pineapple juice. Mix well. → STEP3- Pour batter into 2 greased cake pans, and bake as directed on the box. → STEP4- To make the filling, whip the heavy cream in an electric mixer on high speed until light and soft.


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Pineapple Jam

Since my last post on pineapple tarts, I&rsquove received a few emails asking me about the pineapple jam or pineapple tarts filling&mdashhow it looks, the texture, the inside of the pineapple tarts&mdashand I thought I would share this picture of pineapple jam (pineapple tarts filling) with you.

A perfect pineapple jam or pineapple tarts filling should be golden brown in color, with a sticky texture. The golden hue comes from the sugar added during the cooking process.

Last night, I made another two trays of pineapple tarts and converted them into pineapple shortcakes by adding 1 tablespoon of vegetable shortening. Oh my, what a phenomenal improvement&mdashthe pastry was SO crumbly it practically melted in my mouth. Needless to say, I finished all of them, again!

Check out the beautiful inside of the pineapple tart above, which shows the delicious pineapple jam filling!


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Pineapple Tarts with Ginger-Miso Filling

Miso's salty, umami flavor creates a subtle counterpoint to the bright flavor of fresh fruit in these tarts.

Ingredients

  • 6 ounces (170g) cream cheese, softened
  • 1/4 cup (50g) sweet white miso
  • 1/4 cup (43g) minced crystallized ginger
  • 1/3 cup (71g) light brown sugar
  • 1 tablespoon (14g) pineapple or orange juice
  • 20-ounce can pineapple rings in juice, drained
  • 3 tablespoons (35g) granulated sugar

Instructions

Roll the pastry dough into a 12" x 12" square. Cover and refrigerate while you make the filling.

For the filling: Whisk together the cream cheese and miso until smooth. Stir in the crystallized ginger, brown sugar, and juice.

To assemble: Place the square of rolled pastry on a lightly floured surface. Cut it into nine 4" squares. To make the border, fold 1/4" of the dough's edges up, pinching at the corners. Place the shaped squares of pastry on a parchment-lined baking sheet.

Place a generous tablespoon of the filling on the dough. Place a slice of pineapple over the filling.

Bake for 22 to 24 minutes, until the edges of the pastry are deep golden brown. Remove from the oven.

To finish: Sprinkle the granulated sugar evenly over the tarts. Use a torch to caramelize it, or place the pan under the broiler until the sugar melts and becomes golden brown. Remove from the oven and serve slightly warm.

Tips from our Bakers

Looking for other pastry options? Choose one based on what you're looking for:

    : The traditional "rough puff" dough, where the butter is added to dry ingredients and a series of folds ensures lots of layers in the final product. : A cross between puff pastry and pie dough, this recipe uses both butter and lard (or shortening) and is especially nice when used as a tart crust.

Rye Puff Pastry: Slightly nutty from the rye flour, this pastry is ultra-tender and ivory in color.


Pineapple filling recipe - Recipes

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Growing up I used to have a cake that was filled with pineapple filling. It was the cake I always asked for my birthday and every year my parents would get it for me. Even after being an adult and living far away, I would get this cake in the mail.

I didn't care if it came in pieces.

I didn't know the recipe, so I decided to play with ingredients to see if I could get close to what I used to enjoy in my memories. I finally got what I think is the

closest to what I remember.

This filling is easy to make and really delicious. You can use fresh pineapples but you have to do a few steps before you can use them for this recipe. In here I use

crushed can pineapples. I will explain those steps soon!

In the meantime, here is the recipe. Hope you enjoy!

  • 1- 20 oz Can of Pineapple
  • 3/4 Cup of Sugar
  • 1/4 Teaspoon of Salt
  • 3 Tablespoons of Cornstarch
  • 1 Teaspoon of Vanilla Extract

Take 20 ounces of crushed pineapple from the can and make sure that it's well-crushed. Place in a pan on medium heat. Use the juice from the can too. In a cup, add the sugar, cornstarch and salt. Mix this well. If your cornstarch is lumpy you can sift it. Pour the sugar over the pineapple and mix. Make sure you are cooking the mix on a low-medium heat that creates some bubbles,

but make sure it is not too hot as it can burn the sugar. Once it's to the consistency you want, add the vanilla extract or you can use a vanilla bean instead. Keep in mind that the mixture will be softer when it is hot, but once it's cooled it will thicken. After it's cooked, you can place it in a jar. Put it in the fridge too cool down. If you want this as a jam, you need to follow regulations on how to store your jams.

*Refrigeration is not needed for this filling once inside the cake.

*Store leftovers in the fridge. It will last 2 weeks and probably longer, but I have no idea since it's usually gone way too fast to find out!


Pastry

  • 2 1/2 cups (350 g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 4 tablespoons confectioners&rsquo sugar or icing sugar or powdered sugar
  • 2 sticks (8 oz./ 1 cup/ 225 g) unsalted butter
  • 2 egg yolks
  • 1 egg yolk + 1/2 tablespoon condensed milk, lightly beaten for egg wash

Pineapple Jam (Filling)

  • 3 cans (20 oz. can) sliced pineapples
  • 10 tablespoons (1/2 cup) sugar, more or less to taste
  • 1 teaspoon cloves, optional

    • 1 (20-ounce) can unsweetened crushed pineapple packed in its own juice
    • 3/4 cup water
    • 3 tablespoons light agave nectar
    • 1 tablespoon arrowroot powder dissolved in 2 tablespoons cold water
    1. Bring the pineapple (including the juice), the water, and agave nectar to a boil in a small saucepan. Stir in the arrowroot powder slurry. Stir and cook until the mixture starts to thicken (this happens quickly). Cool to room temperature, then refrigerate before filling the cake. Store for up to 1 week in the refrigerator.

    Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.

    Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.


    1. In a large sauce pan, mix together crushed pineapple (including the juice), sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, for about 25 – 30 minutes or until the pineapple mixture has reduced and thickened.
    2. Add vanilla extract and stir.
    3. Set aside to cool.
    • I have not tried using fresh pineapple but I think it will work as well but you have to adjust the sugar depending on how sweet the pineapple. The sweeter the pineapple, the lesser sugar you will need. You might also need to increase the cooking time until the pineapple totally soften and the sauce thickens. This recipe is the quick version because you do not need to peel and cut the pineapple.

    Are you ready for some hands-on practice? Check out my Piña Colada Crumb Bars and put this amazing and simple homemade pineapple filling to use.