Does anyone have a tried and true pineapple filling recipe? I'm making a wedding cake in a month and the bride (family) wants a vanilla cake with pineapple filling. I've NEVER done filling before and don't even know where to start to get a tasty recipe. I've only used my decorator icing that i'm covering the cake with - in between the layers...
Also, when you use fillings like that? Do the cakes have to be refrigerated? The wedding is on a Saturday, um....mid-afternoon. Not sure how I'm going to keep it all refrigerated if it DOES need to be.
Thanks in advance for the help!
I use this one.. Its really yummy. I keep the leftovers to spoon over vanilla icecream.
Its a great constistancy for a cake filling.
Fills an 8 and 6 inch cake with leftovers.
½ teaspoon salt
3 tablespoons cornstarch
½ cup sugar
1 tablespoon sugar
1 (20 ounce) can crushed pineapple , packed in its own juice
3 tablespoons butter
In heavy saucepan combine cornstarch, all of the sugar and salt.
2
Add pineapple with juice and mix well.
3
Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
4
Once mixture comes to a boil continue stirring constantly for approximately 5-10 minutes, or until thickened and its looses it's "milky" look.
5
Remove from heat and add butter, stirring to melt.
6
Let cool then store in refrigerator.
Solo makes canned pineapple filling, it tastes great and works well in cakes. Many grocery stores sell them, you can also buy cases of 12 directly from the manufacturer.
http://www.solofoods.com/product/solo-pineapple-cake-and-pastry-filling
Thank you! Thank you!! I didn't want to waste time and ingredients trying different one's to figure out the best one when I've never made one (or eaten pineapple filling) to even know!!
I'm my most requested Fruit filling... And its always requested after they try it at another party. Super simple. It practically makes itself.
Not yet - 
last week I had a different wedding....which was Saturday. This week I have been SICK. 
But, the bride and groom want to come over in the next week or so and I figured I would make a small cake and some of the filling so that they cake taste test it... I will be sure to let you know. The wedding itself is March 31st. 
Does it need to be refrigerated once it's on the cake? I'm concerned about timing. If it needs refrigeration, I'm thinking I'll be in trouble. I don't have enough refrigerator space to refrigerate all these layers (3-4). I would have to look into borrowing space and that will just get crazy. However would I get it all torted, filled and iced on the same day, in time for the wedding???? {BIG SIGH} I guess it will all work itself out.
Have a super Friday and amazing weekend! I plan on relaxing after last weekends wedding.
If you want a pineapple cream filling you could mixthe above filling into some prewhipped pastry pride. Costco business, restaurant depot, & smart and final carry it. It's good at room temperature for a while too, at least 24 hours. Maybe more, I can't remember. It says on the carton though!
I just talked to a local bakery and they sell a pineapple filling that he says can sit out without a problem, they do it all the time. He thought the one I want to make homemade - "should be okay...." but he seemed hesitant. He says that the icing and cake seals in the filling. I laughed and said I didn't want to make 200 people sick and he said that wouldn't happen.
I now might have the option of setting up the cake on Friday evening, (less stress for me on Saturday with out of town company, t-ball game, etc before the wedding) but that would mean it's sitting out until the wedding at 3:30 Saturday afternoon, dinner at 5, cake immediately following dinner as per the bride, etc....
Does this scenario even remotely sound doable? Or should I stick with refrigerating it until taking it to the wedding site on Saturday to set it up?
I use this one.. Its really yummy. I keep the leftovers to spoon over vanilla icecream.
Its a great constistancy for a cake filling.
Fills an 8 and 6 inch cake with leftovers.
½ teaspoon salt
3 tablespoons cornstarch
½ cup sugar
1 tablespoon sugar
1 (20 ounce) can crushed pineapple , packed in its own juice
3 tablespoons butter
In heavy saucepan combine cornstarch, all of the sugar and salt.
2
Add pineapple with juice and mix well.
3
Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
4
Once mixture comes to a boil continue stirring constantly for approximately 5-10 minutes, or until thickened and its looses it's "milky" look.
5
Remove from heat and add butter, stirring to melt.
6
Let cool then store in refrigerator.
Question: is that 1/2 cup PLUS 1 TBSP sugar?
As good as this recipe sounded, I found one that doesn't need refrigeration so I'm going to have to go that route. 
I can't access the venue until Saturday and I don't have enough refrigerator space to store all this cake. I could borrow from my friends, BUT, I live out in the country and the hassle of driving cakes all over the place is not appealing. I can see the benefit of having an extra refrigerator if this was something I did to make money, and definitely more often.
While baking these cakes, I received a call from a "new" somebody wanting a birthday cake for Saturday. I practiced my new word, "no." LOL
Thanks so much everyone...
As good as this recipe sounded, I found one that doesn't need refrigeration so I'm going to have to go that route.
I can't access the venue until Saturday and I don't have enough refrigerator space to store all this cake. I could borrow from my friends, BUT, I live out in the country and the hassle of driving cakes all over the place is not appealing. I can see the benefit of having an extra refrigerator if this was something I did to make money, and definitely more often.While baking these cakes, I received a call from a "new" somebody wanting a birthday cake for Saturday. I practiced my new word, "no." LOL
Thanks so much everyone...
I'm looking at this recipe and there is NO reason you cannot put it in a cake. There is no need to refrigerate this -- there's nothing to go "bad" in any immediate way (think egg whites, dairy, etc.) I have buttercreams I make with real butter and I store them in the frig, but when I do the cake, the bucket stays on the counter at room temp sometimes for days and I've never had any issues at all with the cakes having buttercream at room temp on them. Personally I'd be bold and try it.
Thank you! I wish I had looked at this early this morning and maybe I would have gone with it. Oh well. I used pineapple preserves and found a recipe on here that had lots of good reviews. It was sweet, but it was really good.
Either way....it's done and I'm so glad. All I have left to do is cut columns for supports, deliver and stack - add the flowers and ribbon. Whew...
This is officially my last wedding cake. It's so much work and when you don't get paid....well, it's just too much work. Did I say it's too much work? LOL For a hobbiest like me, it's too much work. Oh, I said that already didn't I. LOL hee hee It's all good, I'm good, I just don't enjoy it enough anymore to go thru all this. Bless my MIL's heart as she's been my dish-washer and cleaning up after me ALL day. I'm finished and don't have a huge mess to tackle, too.
I struggle with the icing. When I need it smooth, it won't smooth real well for me. With this cake I needed texture and I thought that would be so much easier....wrong. I still struggled. Oh well...{big sigh} The hard part is over....
Thank you all you pro's!! I appreciate all the thoughts and input.
Thank you! I wish I had looked at this early this morning and maybe I would have gone with it. Oh well. I used pineapple preserves and found a recipe on here that had lots of good reviews. It was sweet, but it was really good.
Would you share the other recipe with us please?
AWhat cake flavor goes well with pineapple filling?
I am making a pina colotta cake for my future daughter in laws birthday. Its a white cake with coconut flavoring and I'm going to try a pineapple filling. The frosting is a Martha Stewart one from a restaurant she visited. I thought I would make a rum flavored simple syrup to go on the cut layers.
I will be making this for December 13th. I will post how it goes. I love reading every ones posts, and how helpful they are.
Willie
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