Pineapple Filling For Cake
This easy Pineapple Filling for Cake combines canned crushed pineapple, cornstarch and a hint of sweetness to transform any cake into a tropical delight!
Servings 1.5 cups
Calories 389kcal
Ingredients
- 20 oz. (570g) canned crushed pineapple in juice, do not drain
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 1/2 tsp vanilla extract
Instructions
- Combine Ingredients: In a medium saucepan, combine the crushed pineapple along with it’s juice, granulated sugar, and cornstarch.
- Cook Filling: Place over a medium heat and bring to a boil, once boiling, continue to cook for 2 minutes, stirring constantly. Remove from heat and stir in 1/2 teaspoon of the vanilla extract until well combined.
- Cool Filling: Pour into a clean bowl. Place in the refrigerator to thicken and cool completely before using, about 1-2 hours or overnight.
Notes
- Store: Pineapple filling can be kept in the refrigerator for up to 5 days. Place it in an airtight container to maintain freshness and prevent it from absorbing other flavors from the fridge.
- Freeze: To freeze pineapple filling, transfer it into a freezer-safe airtight container or a heavy-duty freezer bag. It can be frozen for up to 3 months. Make sure to leave some space at the top of the container as the filling may expand slightly when frozen.
- Thaw: Thaw frozen the filling in the refrigerator overnight. Once thawed, stir the filling well to recombine any separated ingredients. It's best to use it within 24 hours of thawing for optimal flavor and texture. Avoid refreezing once thawed.
Nutrition
Calories: 389kcal | Carbohydrates: 99g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 472mg | Fiber: 5g | Sugar: 87g | Vitamin A: 189IU | Vitamin C: 36mg | Calcium: 61mg | Iron: 1mg