Order at work for a pina colada cake.

Coconut cake, pineapple filling - but they (as in, the managers) want to just drain canned pineapple and use between the layers.

When using pineapple as a cake filling, I ALWAYS would cook it down and make a delicious filling.  Mainly because the bromelain can break down the structure of the cake and frosting.

Now I have read that canned is better than fresh if using it straight, less chance of that happening - thoughts on this?

Thanks 

This is the recipe I use for my cake filling.

• 3 TBL flour
• 1 20oz. can drained crushed pineapple
• 1/2 cup sugar
• 2 TBL butter
• 1/8 teas. salt
• Combine flour, salt & sugar in sauce pan, add pineapple, butter. Cook med. heat stirring till thick. Cool & spread on cake layers.

Oh I have a recipe - just wondering if anyone has tried canned pineapple and how it worked.  If it held up or not.

I have not but please let me know how it goes — pineapple is so unusual that way — wonder how dehydrated pineapple would do — and  freeze dried pineapple would probably  top them all — put it in the food processor or buy a powder of it — mmm

When needing pineapple for filling I always used Henry and Henry sleeved pineapple or “fruit only” jam  

My first thought was, no one else should be telling you how to make your cake.  You are the baker.  My second thought is, if Betty says her recipe is a good filling with canned pineapple, you can take it to the bank!  Have you seen her cakes?!!  For what it is worth, I always use canned pineapple in cakes.

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I just made a Pina Colada cake, but with pineapple cake and coconut frosting. It was one of the easiest and best tasting cakes I've made. I workout, lift weights, and I'm very disciplined when it comes to eating healthy... I ate 4 or 5 pieces of that cake in 3 days. It was like crack.

I use crushed pineapple straight from the can as part of the filling in my banana split cake.  I haven't had any problems with it reacting with the bananas, strawberries,or french buttercream.

There are also a lot of recipes that incorporate canned crushed pineapple directly in to buttercream.