Pineapple Filling

Pineapple Filling

54 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Traci Poole
Recipe by  Traci Poole

“Pineapple filling used for cakes and desserts.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups filling

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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 (54)

Rate This Recipe
Beverly
56

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.

LOUIE75
50

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!

Leemm
44

Leemm

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.

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Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

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