Pineapple Cake Filling

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If you are craving for something tropical tasting, this pineapple cake filling will do you good. The pineapple adds a bit of tartness to the creamy custard base.

You can use either fresh or canned pineapples. When using fresh pineapples, make sure that it is heated through or else the custard will break down and become watery. Canned crushed pineapples makes the whole process easy. Drain the juice and set it aside for the custard.

It is great paired with chiffon cake, yellow cake or lemon cake. For the ultimate tropical flavor, use coconut cake punched with some rhum syrup. Ummm...It's like eating a pina colada. Use it also as topping for ice cream or eat it as is (like I do...shhh).

Make an easy dessert by making a trifle. Cut up pieces of store bought sponge cake. Alternate layers of sponge cake and the pineapple filling. Top with whipped cream. Yum.

Pineapple Cake Filling

INGREDIENTS

1/2 cup sugar
4 tbsp. of all purpose flour
1/8 tsp. salt
1 egg
1 cup diced fresh pineapple or 1 (398 ml.) can crushed pineapple
3/4 cup pineapple juice
1 tbsp. butter

METHOD

On metal bowl, combine sugar flour and salt.
Stir in juice and egg and mix well.
Set the bowl on top of a pan with simmering water.
Stir frequently with a wooden spoon until the mixture has thickened. You will know it is done when the custard cover the back of the spoon.
Stir in the pineapple. If using fresh ones, let it cook for about 5 minutes.
Lastly add in the butter until it is all melted. Let cool to set.

Pineapple Cake Filling Top
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