Pineapple Cake Filling Recipe
Growing up I used to have a cake that was filled with pineapple filling. It was the cake I always asked for my birthday and every year my parents would get it for me. Even after being an adult and living far away, I would get this cake in the mail.
I didn't care if it came in pieces.
I didn't know the recipe, so I decided to play with ingredients to see if I could get close to what I used to enjoy in my memories. I finally got what I think is the
closest to what I remember.
This filling is easy to make and really delicious. You can use fresh pineapples but you have to do a few steps before you can use them for this recipe. In here I use
crushed can pineapples. I will explain those steps soon!
In the meantime,here is the recipe. Hope you enjoy!
Ingredients:
- 1- 20 oz Can of Pineapple
- 3/4 Cup of Sugar
- 1/4 Teaspoon of Salt
- 3 Tablespoons of Cornstarch
- 1 Teaspoon of Vanilla Extract
Directions:
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Take 20 ounces of crushed pineapple from the can and make sure that it's well-crushed. Place in a pan on medium heat. Use the juice from the can too. In a cup, add the sugar, cornstarch and salt. Mix this well. If your cornstarch is lumpy you can sift it. Pour the sugar over the pineapple and mix. Make sure you are cooking the mix on a low-medium heat that creates some bubbles,
but make sure it is not too hot as it can burn the sugar. Once it's to the consistency you want, add the vanilla extract or you can use a vanilla bean instead. Keep in mind that the mixture will be softer when it is hot, but once it's cooled it will thicken. After it's cooked, you can place it in a jar. Put it in the fridge too cool down. If you want this as a jam, you need to follow regulations on how to store your jams.
*Refrigeration is not needed for this filling once inside the cake.
*Store leftovers in the fridge. It will last 2 weeks and probably longer, but I have no idea since it's usually gone way too fast to find out!
Watch the video tutorial for the steps on how to make this filling.
