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Pineapple Filling

Pineapple Filling

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Traci Poole

Pineapple filling used for cakes and desserts.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  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

Beverly
57
4/3/2007

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.

LOUIE75
52
6/20/2006

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!

Leemm
46
1/3/2008

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.