Pineapple Cake Filling
A sweet and tangy pineapple cake filling perfect for cakes, cupcakes, tarts, and more.
Ingredients
Main Ingredients
- 1 can (20 oz) crushed pineapple, drained Ensure well-drained for a thick filling.
- ½ cup granulated sugar Can be substituted with stevia or monk fruit.
- 3 tablespoons cornstarch Ensure gluten-free if needed.
- ¼ cup water
- 1 tablespoon lemon juice Can substitute with vinegar or lime juice.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients. Make sure the crushed pineapple is well-drained.
- In a medium saucepan, combine the drained crushed pineapple, granulated sugar, cornstarch, water, lemon juice, and vanilla extract. Stir until mixed.
Cooking
- Place the saucepan over medium heat and stir constantly to prevent sticking.
- Continue stirring occasionally until the mixture thickens and bubbles, about 5-7 minutes.
- Remove from heat and let it sit for 1-2 minutes.
Cooling and Aeration
- Transfer the filling to a bowl and let it cool completely at room temperature.
- Give it a quick stir to aerate before using.
Serving
- Use immediately to fill cakes or store in the refrigerator for later use.
Notes
Store in an airtight container in the refrigerator for up to a week. Can also be frozen for up to three months.