The pineapple isn’t “cooked” which gives it a “fresher” taste. Great on white cake.
Pineapple Filling II
1 large can crushed pineapple (drained)
½ cup sugar
1/8 teaspoon salt
3 or 4 tablespoons cornstarch (dissolved)
1 beaten egg yolk
1 tablespoon butter
Drain pineapple in fine sieve. Using back of spoon press as much juice through as possible. Set strained pineapple aside. Combine sugar, salt, pineapple juice, dissolved cornstarch, beaten egg yolk and stir well. Cook, stirring constantly, until thick. Remove from heat and stir in butter. When completely cool, add pineapple and stir well. Frost cake. Refrigerate.