Pineapple Filling
Crushed pineapple makes up the moist Pineapple Filling in the middle of Pineapple-Coconut Cupcakes.
This recipe goes with Pineapple-Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting, Pineapple-Coconut Cupcakes with Buttermilk-Cream Cheese Frosting
Yield: Makes about 2 cups
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
15 Minutes
Total:
2 Hours, 15 Minutes
Ingredients
- 2 (8-oz.) cans crushed pineapple in juice, undrained
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Preparation
- 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.
Pineapple Filling Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Make-Ahead
- MAIN INGREDIENT: Fruits
- PUBLICATION: Southern Living
More Recipes for Desserts
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Macaroon Shortcake with Roasted Pineapple
Cooking Light -
Pineapple Meringue Pie
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