Monday, December 1, 2008

Mama's Pineapple Filling

See this filling on a yellow cake here.

Mama's Pineapple Filling
Posted at

1/2 cup of sugar
4 egg yolks
1/2 of a large can of Dole crushed pineapple
Juice of 1 lemon
1-1/2 tablespoons Land O' Lakes butter
1 tablespoons flour

Combine all ingredients and cook over medium heat until well thickened. Cool. This will thicken some when cool. Makes about 1 cup of filling; use approximately ½ cup per layer.
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  1. My favorite cake for all time is Coconut Cake with Pineapple Filling. Mary, do you suppose I could use your Mom's filling in a bundt cake..Like layer it between cups of batter like a coffee cake?

  2. I'm not sure Toni, but if you try it, let me know!!

  3. Just made this... It came out fabulous! I put it between layers of orange cake. Can't wait to bring it to my event tomorrow. Thanks for the recipe!

  4. Hi Mary! I just made your pineapple cake filling. Wow is it good! Cake filling just doesn't get any better than this! The recipe made 1 and 1/2 cups for me using half of a 20 oz can of pineapple. (My eggs might have been a little bigger...) Thanks for sharing this yummy recipe. I look forward to coming back and trying more of your recipes.

  5. You're welcome Mary - thanks for stopping by and taking the time to comment!

  6. I am slightly allergic to eggs. Can I leave them out?

    1. You can! You'll lose some of the richness that you'd get from the egg yolks though and you'd have to use a binder like cornstarch for thickening since the eggs act as a thickening agent also. Just not sure how much. I'd start with about 1-1/2 tablespoons and increase from there if needed.


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