Pineapple Cake Filling

    40 minutes

    This is my pineapple filling for cakes but you could use it for trifles, sponges or just about any dessert.

    69 people made this

    Serves: 16 

    • 100g caster sugar
    • 4 tablespoons plain flour
    • 1/8 teaspoon salt
    • 1 egg
    • 150g diced fresh pineapple
    • 175ml pineapple juice
    • 1 tablespoon butter

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

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    Reviews in English (68)


    Used different ingredients. Delicious. It reminds me of a custard. I also subsituted strawberries for the pinapple and it turned out great as well. I'm sure you can use just about any fruit, very versitile. Thanks!  -  29 Sep 2008


    Used different ingredients. Excellent! I made this the night before, and the next day I mixed it with about 1/2 C fresh whipped cream. I used it for the filling in a Pineapple Chiffon cake. This could be varied with just about any kind of fruit. What a great recipe!  -  29 Sep 2008


    Altered ingredient amounts. I used this filling for my pineapple filled pineapple buttercream cupcakes. Delish!! I changed the amount of butter to 2 Tablespoons. Also, I used 1 1/2 cups of pineapple and pineapple juice. Be sure to beat the egg & pineapple juice before adding the pineapple pieces. Then add the whole thing to pot. Stir frequently or you'll get strings of egg.  -  29 Sep 2008