Reviewed: May 14, 2012

Great Recipe... I love how this is very custard like and i use it to fill up cupcakes. To cut the sweetness, I added some lime juice and perfecto!

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Reviewer:

Tracey

Reviewed: Mar. 15, 2012

This filling was perfect for using in between cake layers! The consistency was great, and the texture was smooth while still imparting that tangy pineapple flavor. Delicious!

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Reviewer:

heaverly

Cooking Level: Expert

Home Town: Norwich, Connecticut, USA

Living In: Voluntown, Connecticut, USA

Reviewed: Mar. 12, 2012

This is so delicious on top of a cake made with coconut and rum. It sets up like a little bit loose pudding so the perfect topping for a cake or a filling. Thank you so much Traci for posting this easy, delicious recipe. Oops, I, too, used canned pineapple and was short about 2 T of the juice so just added some water.

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Reviewer:

Cindy in Pensacola

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Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Dec. 27, 2011

So GOOD!!! I followed recipe BUT did NOT ADD EGGS! Still came out thick and amazing...with alot less cholesterol/// I made pie crust and added the cooked filling and baked in oven and it stayed thick and looked really nice cut - no oozing

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Reviewer:

troysgrl

Reviewed: Dec. 1, 2011

This recipe is wonderful!!! Follow it as directed! I use this filling to make empanadas! Wow with the dough recipe from this sight and this filling is just heaven!!!!!!!!!!!!!

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Reviewer:

SYLVIA DOMIN

Reviewed: Nov. 23, 2011

Just what I needed! The filling was fantastic! Easy to make.

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Reviewer:

Phyllis

Reviewed: Aug. 15, 2011

Excellent filling! Thanks to the reviews that I read which helped me greatly because I only had canned crushed pineapple and saw one reviewer who used it successfully. Also followed another review who did it right on direct heat in a saucepan. Both variations worked and the filling turned out terrific which I used to fill a jelly roll and topped with coconut....delicious!

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Reviewer:

Gida

Cooking Level: Intermediate

Reviewed: Jul. 18, 2011

My 9 year old made this for a cake filling. We do not have a double boiler and he just cooked it in a sauce pan. It turned out perfectly and totally delicious! I will be using this recipe often!

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Reviewer:

momof4

Reviewed: Jun. 8, 2011

Delicious, I just made this and it tastes divine. For those who had issues with it thickening, patience is the key! Just keep whisking until it gets to the proper consistency. I will definitely take a picture after I assemble my cake. Using a vanilla bean cake,using the filling and topping with a coco lopez buttercream. can't wait to try it.

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Reviewer:

NSUNRISE

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Jun. 6, 2011

great recipe. very easy to make. used this with a pineapple mandarin orange cake and it was wonderful with a cream cheese frosting. I also tried it another time and substituted the pineapple for fresh raspberries and used it as a filling for vanilla cupcakes.

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