- Course: Cakes & Candy
- Yield : 1
- Servings : 3 layers or 1 dozen tarts
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
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Pineapple filling can be used for virtually any cake. A great classic combination is coconut cake with pineapple filling.
- 1 tall 20 oz can crushed pineapple with juice.
- 1/2 to 3/4 cup sugar
- 2 tbsp flour or cornstarch dissolved in small amount of water
In a food processor, puree 1/2 cup sugar and pineapple. Taste if it needs to be sweeter add the remaining 1/4 cup sugar if needed.
Pour into saucepan; stirring constantly, cook until thick.
Add the cornstarch to complete the thickening process.
Cool and spread between cake layers or fill the sweet dough tarts.
Processing the pineapple with juice in a food processor intensifies the pineapple flavor.