Reviewed: Nov. 18, 2009

Really good recipe. But I had to make it twice to get it right. I don't have a double boiler, so I put a smaller pot in a larger pot. The first time, it never got thick enough. Frustrated, I put the mix in the fridge and thought I could just use it as a topping for ice cream. The next day, I tried it again. This time it took FOREVER, but it eventually thickened up. I realized that the first batch never thickened up because the pot never got hot enough. So, I grabbed the previous batch from the fridge and put it in a pot directly on the burner on low. And it actually thickened up quickly! The end result is a wonderful filling. Thanks again for the recipe.

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JAN369

Cooking Level: Expert

Home Town: Oxnard, California, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 3, 2009

Traci...this is amazing - thank you so much for submitting this! I was looking for a filling for a multi-layer carrot cake (not from this site). My husband loved it, and ate a good majority of it straight from the bowl. So tasty. Will use this again. Thank you!

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ASHLEY40

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Reviewed: Jul. 24, 2009

I loved it! So easy and tasted so good! (I couldn't stop eating it right out of the bowl!) In a pinch I used a 20 oz. can of crushed pineapple (unsweetened) in place of the fresh pineapple and juice. Everything else I kept the same and it turned out perfectly! I'm definitely adding this one to my list! Thank you for sharing the recipe!!

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Jennifer in TX

Cooking Level: Intermediate

Home Town: Paragould, Arkansas, USA

Living In: Harlingen, Texas, USA

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Reviewed: Jun. 17, 2009

To me, this was a good starting point. The texture is really nice. But the recipe as written is all sweet and not enough tart... really cloying and not a very bright flavor. If I didn't know it was a pineapple filling, I'd have to take a second to figure out the flavor; I imagine that when I use it to fill my cake, the flavor will get kind of "lost" because it's so dull. I added 1 tbsp. lemon juice to the filling, which helped a little. I usually make a pineapple filling with nearly-pureed pineapple, and I think the next time I make this, I'll treat the pineapple this way instead of just chopping it. I'll also cut the sugar in half. And definitely use lemon juice, maybe as much as 2 tbsp.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jun. 2, 2009

Too much flour--it had paste like texture and flour taste. I had to doctor it up to cut the paste by adding lemon juice, apricot brandy, vanilla and pineapple preserve--so much better! Next time...oops, there won't be a next time.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Apr. 2, 2009

I'm not a huge fan of pineapple filling myself, but I do use this recipe for my clients who want pineapple filling for wedding, birthday, and special occasion cakes.

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azeventdiva

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Reviewed: Mar. 28, 2009

its a very good filling for layer cakes

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darlene

Cooking Level: Intermediate

Home Town: Manhattan, New York, USA

Living In: Hazlet, New Jersey, USA

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Reviewed: Mar. 28, 2009

i used this filling in a gluten free carrot cake with cream cheese frosting. i used gluten free all-purpose flour and substituted mango/peach/orange juice for the pineapple juice because that's all i had. when it thickened, i added lemon juice to taste. after reading the other reviews, i thought that the lemon juice would counter-act any excessive sweetness. i found these substitutions to work very well. no one knew the difference! this is a great base recipe and i will use the other suggestions in the future (i.e. apples, strawberries, etc.). thanks!!!

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mom2boys

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Reviewed: Mar. 24, 2009

I thought this tasted very eggy and not very good.

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Lisa

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Reviewed: Jan. 9, 2009

I used this recipe to fill Tassie cups I made and did not have enough pecan filling. I used unsweeten pipeapple in the can crushed already, the big can. It was wonderful and worked well. Next time I make it I will try it with Splendra to help cut calories.

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STARSHI

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Reviewed: Jan. 6, 2009

I haven't made this but I want to try it! I have a question though. I am planning to make my sisters wedding cake and am looking for the perfect filling. The problem is, the cake will be covered with fondant, and therefore won't be refrigerated. I am wondering if this filling will spoil.

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brookita

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Reviewed: Nov. 2, 2008

My hubby and toddler loved this filling inside of a plain yellow cake. It was easy to make, and I substituted fresh pineapple and juice for 1 canned crushed pineapple.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 30, 2008

Good cake filling. Makes enough to fill 2 8" cakes.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Jun. 22, 2008

This recipe was very good! I also added about 1/2 brick of cream cheese and thought that it gave it an even better flavor.

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tammy

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Reviewed: May 14, 2008

very yummy! I used this recipe to fill some turnovers and they were soooo good too. I didnt have a double broiler (one of those things I say I'm always goona buy...) anyway, I put it all in a small pot on low heat and it cooked fine for me. I hadnt enough pineapple juice, so I added a little lemon juice which was nice. And for the finale on blunders...I filled my turnovers, and went to get an egg to brush the tops of them and remembered that this recipe called for 1 egg. I was through with myself, but I said nothing and no one complained that something was missing and the taste was really great. Will use this again, next time with the egg included.

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samina bint benjamin

Cooking Level: Expert

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Reviewed: Apr. 17, 2008

I used this as a filling for a layered cake and thought it was pretty good but I would have liked it to be a little sweeter. However, my main problem with this was that I couldn't get it to thicken at all so I had to add cornstarch to get it the right consistency.

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 6, 2008

Wonderful flavor and very easy to make. I used it as filling in a pound cake shaped like a pineapple for my daughters birthday and received great reviews from everyone.

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cheesecakelover

Cooking Level: Intermediate

Home Town: Buckley, Washington, USA

Living In: Tenino, Washington, USA

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Reviewed: Feb. 13, 2008

i cut up a whole pineapple and i'm the only one in my family who will eat pineapple - and we live in hawaii...go figure! yes! it's very custard-like and sooo delicious! super simple to make. i beat the egg before adding but basically dumped everything in pot and stirred often. i increased the butter to 2T and didn't have quite enough liquid so i added more pineapple. i also added a teaspoon of vanilla at the end w/the butter. i followed 17sugars advice of making a crisp out of it and have half a batch baking right now in the oven. mmmmm...smells delish! next, am going to use other reviewers idea to make pineapple creamy centers in cupcakes! addition: ok - pineapple crisp came out - excellent! sprayed a disposable pan and made half a recipe w/oatmeal, flour, brown sugar, melted butter, salt and a dash of cinnamon. wanted to post a picture but can't find connector cord to computer :(

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iluvpickles

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Makakilo, Hawaii, USA

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Reviewed: Jan. 19, 2008

Very good it has great taste and is perfect on or in many things. I used in a coconut cake and I also added a little fresh squeezed lemon juice after it thickened.

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Luv2Luv&Cook

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2008

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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