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Pineapple Filling

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

Southern Living APRIL 2012

  • Yield: Makes about 2 cups
  • 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.

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Pineapple Filling recipe

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