Crushed pineapple makes up the moist Pineapple Filling in the middle of Pineapple-Coconut Cupcakes.
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Total: 2 Hours, 15 Minutes
- 2 (8-oz.) cans crushed pineapple in juice, undrained
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1. Stir together first 3 ingredients in a small saucepan. Cook over medium heat, stirring occasionally, 5 minutes or until a pudding-like thickness.
- 2. Remove from heat, and stir in butter and vanilla; pour mixture into a bowl. Place heavy-duty plastic wrap directly on warm filling (to prevent a film from forming); chill 2 to 24 hours.
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