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.
Stir together sugar and cornstarch in a medium saucepan.
cup granulated sugar
tbsp 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.
can crushed pineapple in juice
lemon
Take the pan off the heat and add butter and salt. Stir until melted and smooth.
cup butter
tsp sea salt
Transfer into a glass jar, bowl, or another non metal container and refrigerate until completely cooled and thickened.