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Ingredients
16
Original recipe yields 16 servings
Directions
Nutrition Facts
Per Serving:
54 calories; protein 0.7g; carbohydrates 10.6g; fat 1.1g; cholesterol 13.5mg; sodium 28mg. Full Nutrition
Most helpful positive review
Most helpful critical review
To me, this was a good starting point. The texture is really nice. But the recipe as written is all sweet and not enough tart... really cloying and not a very bright flavor. If I didn't know it was a pineapple filling, I'd have to take a second to figure out the flavor; I imagine that when I use it to fill my cake, the flavor will get kind of "lost" because it's so dull. I added 1 tbsp. lemon juice to the filling, which helped a little. I usually make a pineapple filling with nearly-pureed pineapple, and I think the next time I make this, I'll treat the pineapple this way instead of just chopping it. I'll also cut the sugar in half. And definitely use lemon juice, maybe as much as 2 tbsp. Read More
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(36) Reviews: Most Helpful
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. Read More
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(63) 
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! Read More
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(56) 
I used this filling for my pineapple filled pineapple buttercream cupcakes. Delish!! I changed the amount of butter to 2 Tablespoons. Also, I used 1 1/2 cups of pineapple and pineapple juice. Be sure to beat the egg & pineapple juice before adding the pineapple pieces. Then add the whole thing to pot. Stir frequently or you'll get strings of egg. Read More
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(55) Advertisement
To me, this was a good starting point. The texture is really nice. But the recipe as written is all sweet and not enough tart... really cloying and not a very bright flavor. If I didn't know it was a pineapple filling, I'd have to take a second to figure out the flavor; I imagine that when I use it to fill my cake, the flavor will get kind of "lost" because it's so dull. I added 1 tbsp. lemon juice to the filling, which helped a little. I usually make a pineapple filling with nearly-pureed pineapple, and I think the next time I make this, I'll treat the pineapple this way instead of just chopping it. I'll also cut the sugar in half. And definitely use lemon juice, maybe as much as 2 tbsp. Read More
Helpful
(36) Excellent! I made this the night before, and the next day I mixed it with about 1/2 C fresh whipped cream. I used it for the filling in a Pineapple Chiffon cake. This could be varied with just about any kind of fruit. What a great recipe! Read More
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(32) 
This is great! I experiment alot so I did a few different things with it as well as preparing it the way it is written!!!! I use it with Naci's Cream Cheese Pound Cake III recipe. I get request for this all the time I think we are all on to something here!!! Thank you sooo much! Read More
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(18) Advertisement
I doubled this last night and when it was done I put in in a buttered glass dish and made it into a crisp (using the topping from Apple Crisp II). The only change I made was adding only half the amount of juice because that was all I had. It was really yummy just a bit too sweet. I will probably add only 1/2 the amount of sugar next time. Great recipe! Read More
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(14) 
IT WAS GREAT!!! only i used apples instead of pineapple and apple cider. with just a little cinnamon for spice. Read More
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(13) This filling came out very good. A bit on the sweet side though. I used canned pineapple and found it worked out fine. Read More
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(13)