Hi. Does anyone have a recipe for a pineapple cream cheese cake filling? I read on here somewhere someone used it for a filling in a wedding cake. I would love to have the recipe. I have tried to re-create it myself but I think something is missing. Thanks for your help.
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Thanks.
R Zweizig
http://southernfood.about.com/od/pineapplerecipes/r/bl30322p.htm
here is one.....haven't tried it myself but it sounds delicious.......a cross between cheesecake and pineapple....yummy
there is a recipe in the "recipes" section here. I couldn't find pineapple pie/cake filling at my grocery store though so I just bought some pineapple ice cream topping and mixed it in with some cream cheese frosting - don't add too much of the topping stuff though b/c it's kinda watery.
Another alternative would be to purchase a ready-made "sleeve" of pineapple filling. I can get these at my local cake decorating store - or you can probably order them online - I think they would just be called "filling sleeves" - but I could be wrong. Someone else may know more about them - anyway, then you could just mix that stuff in w/ some cream cheese frosting - I was going to do that but the store closes at 6 and I get out of work around 5 - so it's hard to get there during the week......
I used the pineapple cake recipe from this site too and it was AWESOME! It's the one w/ no butter in it - I think it might be under diabetic cake recipes - I LOVED it and it was especially good w/ the cream cheese frosting! Mine didn't rise as much as I would have liked, but it still came out pretty darn good! (it's the middle layer of my Steelers football cake in my pictures if you want to see - I used 2 8 in. layers)
there is a recipe in the "recipes" section here. I couldn't find pineapple pie/cake filling at my grocery store though so I just bought some pineapple ice cream topping and mixed it in with some cream cheese frosting - don't add too much of the topping stuff though b/c it's kinda watery.
What a great idea,I'll have to do that....about how much did you use to a cream cheese recipe,or did you go by the consistency of the icing to determine when to stop adding the pineapple topping?...Maybe if you wanted it more pineappley you could maybe add some crushed pineapple from the can in it too??? Whatchathink?
Sounds possible. I did just kinda put some of the topping in some cream cheese icing - no precise measurement. I bet you could put crushed pineapple though - as long as it was a little drier - I wouldn't put it straight from the can w/ all the juices..... ooh juices.... you could just try taking some of the pineapple juice and flavoring the icing w/ that - I've done that w/ lemon icing........ why didn't I think of that before???
You could also probably find a lorann flavored oil in a pineapple flavor if you don't want to mess w/ all the pineapple stuff and are just looking for the flavor.......
Good luck!
I checked out the recipe. That's not quite what I'm looking for. I found a recipe for an angel cake filling and just doctored it up a bit. Here it is in case anyone is interested. I've tried it and I am pleased with it.
1 can crushed pineapples in juice
1 4 oz. box vanilla instant pudding mix
1 cup cool whip whipped topping
3 oz. cream cheese at room temperature
Mix the pudding mix and pineapple (in it's juice together) With an electric mixer mix in the cream cheese. Fold in the whipped topping and refrigerate until firm.
I put this as the filling in a white butter cake. It was very tasty. Hope you like it.
Hi, just found this forum...
I have a recipe for a Pineapple-Cream Cheese Frosting that I use for wedding cakes (I haven't posted anything about it on CC before though!) It is very easy to make and tastes incredible!!!
Here it is: PINEAPPLE-CREAM CHEESE FROSTING
1/2 cup margarine, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) box confectioner's sugar
1 tsp vanilla extract
1/2 sm. can crushed pineapple, drained
Blend margarine and cream cheese in mixer bowl. Beat in confectioner's sugar gradually. Add vanilla and pineapple; beat well. Frost cooled cake. Yield: Enough for 2 layers.
I have used this recipe many times, everyone loves it. (...and it does not break down the way most of my attempts at making a pineapple frosting did!)
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