Pineapple Filling

Baking By pammylynn Updated 4 Dec 2013 , 7:10am by williern

pammylynn Posted 1 Mar 2012 , 6:01am
post #1 of 21

Does anyone have a tried and true pineapple filling recipe? I'm making a wedding cake in a month and the bride (family) wants a vanilla cake with pineapple filling. I've NEVER done filling before and don't even know where to start to get a tasty recipe. I've only used my decorator icing that i'm covering the cake with - in between the layers...

Also, when you use fillings like that? Do the cakes have to be refrigerated? The wedding is on a Saturday, um....mid-afternoon. Not sure how I'm going to keep it all refrigerated if it DOES need to be.

Thanks in advance for the help!

20 replies
mplaidgirl2 Posted 1 Mar 2012 , 6:46am
post #2 of 21

I use this one.. Its really yummy. I keep the leftovers to spoon over vanilla icecream.
Its a great constistancy for a cake filling.
Fills an 8 and 6 inch cake with leftovers.
½ teaspoon salt
3 tablespoons cornstarch
½ cup sugar
1 tablespoon sugar
1 (20 ounce) can crushed pineapple , packed in its own juice
3 tablespoons butter


In heavy saucepan combine cornstarch, all of the sugar and salt.
2
Add pineapple with juice and mix well.
3
Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
4
Once mixture comes to a boil continue stirring constantly for approximately 5-10 minutes, or until thickened and its looses it's "milky" look.
5
Remove from heat and add butter, stirring to melt.
6
Let cool then store in refrigerator.

pammylynn Posted 1 Mar 2012 , 5:21pm
post #3 of 21

Thank you! Thank you!! I didn't want to waste time and ingredients trying different one's to figure out the best one when I've never made one (or eaten pineapple filling) to even know!!

thumbs_up.gif

jason_kraft Posted 1 Mar 2012 , 5:45pm
post #4 of 21

Solo makes canned pineapple filling, it tastes great and works well in cakes. Many grocery stores sell them, you can also buy cases of 12 directly from the manufacturer.

http://www.solofoods.com/product/solo-pineapple-cake-and-pastry-filling

icer101 Posted 1 Mar 2012 , 6:08pm
post #5 of 21

I,ve been making the same one that mplaidgirl2 has posted all my life. That is what my mama did when i grew up. It is delicious!!! You make any fruit filling that way from scratch.

mplaidgirl2 Posted 1 Mar 2012 , 6:32pm
post #6 of 21
Quote:
Originally Posted by pammylynn

Thank you! Thank you!! I didn't want to waste time and ingredients trying different one's to figure out the best one when I've never made one (or eaten pineapple filling) to even know!!

thumbs_up.gif




I'm my most requested Fruit filling... And its always requested after they try it at another party. Super simple. It practically makes itself.

mplaidgirl2 Posted 9 Mar 2012 , 5:27am
post #7 of 21

So did you try it?

pammylynn Posted 9 Mar 2012 , 5:56am
post #8 of 21

Not yet - icon_wink.gif
But, the bride and groom want to come over in the next week or so and I figured I would make a small cake and some of the filling so that they cake taste test it... I will be sure to let you know. The wedding itself is March 31st. icon_smile.gif
Does it need to be refrigerated once it's on the cake? I'm concerned about timing. If it needs refrigeration, I'm thinking I'll be in trouble. I don't have enough refrigerator space to refrigerate all these layers (3-4). I would have to look into borrowing space and that will just get crazy. However would I get it all torted, filled and iced on the same day, in time for the wedding???? {BIG SIGH} I guess it will all work itself out.

Have a super Friday and amazing weekend! I plan on relaxing after last weekends wedding.
icon_smile.gif

SRumzis Posted 9 Mar 2012 , 6:24am
post #9 of 21

If you want a pineapple cream filling you could mixthe above filling into some prewhipped pastry pride. Costco business, restaurant depot, & smart and final carry it. It's good at room temperature for a while too, at least 24 hours. Maybe more, I can't remember. It says on the carton though!

pammylynn Posted 29 Mar 2012 , 3:22pm
post #10 of 21

I just talked to a local bakery and they sell a pineapple filling that he says can sit out without a problem, they do it all the time. He thought the one I want to make homemade - "should be okay...." but he seemed hesitant. He says that the icing and cake seals in the filling. I laughed and said I didn't want to make 200 people sick and he said that wouldn't happen.

I now might have the option of setting up the cake on Friday evening, (less stress for me on Saturday with out of town company, t-ball game, etc before the wedding) but that would mean it's sitting out until the wedding at 3:30 Saturday afternoon, dinner at 5, cake immediately following dinner as per the bride, etc....

Does this scenario even remotely sound doable? Or should I stick with refrigerating it until taking it to the wedding site on Saturday to set it up?

bobwonderbuns Posted 29 Mar 2012 , 3:47pm
post #11 of 21
Quote:
Originally Posted by mplaidgirl2

I use this one.. Its really yummy. I keep the leftovers to spoon over vanilla icecream.
Its a great constistancy for a cake filling.
Fills an 8 and 6 inch cake with leftovers.
½ teaspoon salt
3 tablespoons cornstarch
½ cup sugar
1 tablespoon sugar
1 (20 ounce) can crushed pineapple , packed in its own juice
3 tablespoons butter


In heavy saucepan combine cornstarch, all of the sugar and salt.
2
Add pineapple with juice and mix well.
3
Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
4
Once mixture comes to a boil continue stirring constantly for approximately 5-10 minutes, or until thickened and its looses it's "milky" look.
5
Remove from heat and add butter, stirring to melt.
6
Let cool then store in refrigerator.




Question: is that 1/2 cup PLUS 1 TBSP sugar?

pammylynn Posted 29 Mar 2012 , 6:41pm
post #12 of 21

As good as this recipe sounded, I found one that doesn't need refrigeration so I'm going to have to go that route. icon_rolleyes.gif
While baking these cakes, I received a call from a "new" somebody wanting a birthday cake for Saturday. I practiced my new word, "no." LOL

Thanks so much everyone...

Dayti Posted 29 Mar 2012 , 8:08pm
post #13 of 21

Can you get pineapple jam over there? You could mix that with your normal buttercream and use as a filling, and that would not need refridgeration...

bobwonderbuns Posted 29 Mar 2012 , 8:39pm
post #14 of 21
Quote:
Originally Posted by pammylynn

As good as this recipe sounded, I found one that doesn't need refrigeration so I'm going to have to go that route. icon_rolleyes.gif
While baking these cakes, I received a call from a "new" somebody wanting a birthday cake for Saturday. I practiced my new word, "no." LOL

Thanks so much everyone...




I'm looking at this recipe and there is NO reason you cannot put it in a cake. There is no need to refrigerate this -- there's nothing to go "bad" in any immediate way (think egg whites, dairy, etc.) I have buttercreams I make with real butter and I store them in the frig, but when I do the cake, the bucket stays on the counter at room temp sometimes for days and I've never had any issues at all with the cakes having buttercream at room temp on them. Personally I'd be bold and try it.

pammylynn Posted 30 Mar 2012 , 11:10pm
post #15 of 21

icon_smile.gif
Either way....it's done and I'm so glad. All I have left to do is cut columns for supports, deliver and stack - add the flowers and ribbon. Whew...

This is officially my last wedding cake. It's so much work and when you don't get paid....well, it's just too much work. Did I say it's too much work? LOL For a hobbiest like me, it's too much work. Oh, I said that already didn't I. LOL hee hee

icon_wink.gif
I struggle with the icing. When I need it smooth, it won't smooth real well for me. With this cake I needed texture and I thought that would be so much easier....wrong. I still struggled. Oh well...{big sigh} The hard part is over....

Thank you all you pro's!! I appreciate all the thoughts and input.
icon_biggrin.gif

bobwonderbuns Posted 30 Mar 2012 , 11:20pm
post #16 of 21
Quote:
Originally Posted by pammylynn

icon_smile.gif




Would you share the other recipe with us please?

pammylynn Posted 31 Mar 2012 , 12:29am
post #17 of 21

I sure will!! I'm on my way to the rehearsal dinner and don't have it in front of me. It's more along the lines of one of the previous posters who said to just put jam in my buttercream. I'll post it later or tomorrow.
icon_smile.gif

Mrs CakeRookie Posted 3 Dec 2013 , 1:20am
post #18 of 21

AWhat cake flavor goes well with pineapple filling?

Mrs CakeRookie Posted 3 Dec 2013 , 11:41pm
post #20 of 21

AMmmm OK thank you so much!!

williern Posted 4 Dec 2013 , 7:10am
post #21 of 21

I am making a pina colotta cake for my future daughter in laws birthday. Its a white cake with coconut flavoring and I'm going to try a pineapple filling. The frosting is  a Martha Stewart one from a restaurant she visited. I thought I would make a rum flavored simple syrup to go on the cut layers.

I will be making this for  December 13th. I will post how it goes. I love reading every ones posts, and how helpful they are.

Willie

Quote by @%username% on %date%

%body%