Pineapple Cake Filling

Serves 2.5

10 mins prep

10 mins cook

60 mins Chill Time

20 mins total

This pineapple cake filling is creamy, thick, and packed full of pineapple flavor. It's the perfect filling for a cake that needs a tropical twist and a bit of moisture. The consistency is not too thin that it oozes out, and not too thick that it solidifies inside the middle. Lemon juice adds some brightness and helps bring out the pineapple flavor. I also added in a bit of butter to help thicken and keep the filling extra creamy. Use this filling in my carrot cake with pineapple recipe.

2 servings

⅖ cupgranulated sugar

2 ½ tbspcornstarchor arrowroot starch (see notes)

1 cancrushed pineapple in juice 540ml, 19 fl oz, or 2 ⅓ cups

1lemon juiced

⅕ cupbuttercut into small pieces

⅕ tspsea saltomit if using salted butter

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Stir together sugar and cornstarch in a medium saucepan.

⅕ ½ granulated sugar

⅕ 3 cornstarch

Add a can of crushed pineapple with all of the juice. Add the lemon juice and stir. Cook on medium low heat, stirring frequently until it thickens and is bubbling.

⅕ 1 crushed pineapple in juice

⅕ 1 lemon

Take the pan off the heat and add butter and salt. Stir until melted and smooth.

⅕ ¼ butter

⅕ ¼ sea salt

Transfer into a glass jar, bowl, or another non metal container and refrigerate until completely cooled and thickened.