Pineapple Filling
Ingredients
- 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
Step-by-Step Instructions
- 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 and cook over medium heat, stirring constantly, until thick, about 10-12 minutes.
- Add the cornstarch mixture to complete the thickening process.
- Cool completely before spreading between cake layers or fill the sweet dough tarts.
- Processing the pineapple with juice in a food processor intensifies the pineapple flavor.
Common Problems and Solutions
Q: Why is my pineapple filling too runny?
A: Make sure you cook it long enough until it visibly thickens, about 10-12 minutes of constant stirring. The cornstarch mixture at the end ensures it sets properly. If it's still thin after cooling, return it to the heat and cook a bit longer.
Q: Can I make this ahead of time?
A: Yes! This filling keeps well in the refrigerator for up to a week. Just let it come to room temperature before spreading for easier handling.
Tips and Techniques
Don’t skip the food processor step—it really does intensify the pineapple flavor and creates a better texture. Stir constantly while cooking to prevent scorching on the bottom of the pan. Let the filling cool completely before using, as it will thicken further as it cools.
Ingredient Substitutions
- crushed pineapple: fresh pineapple, finely chopped
- cornstarch: flour
- sugar: honey or agave nectar
Equipment Needed
- food processor
- medium saucepan
- wooden spoon or heat-resistant spatula
Historical Context
Pineapple filling for layer cakes has been a Southern tradition since canned pineapple became widely available in the early 20th century. The combination of coconut cake with pineapple filling became especially popular across Louisiana and the Gulf South.
