Pineapple Filling

In just minutes you can make a Pineapple Filling on the stovetop using five ingredients. This homemade pie filling is great for cake layers, cupcakes, pastries, or even spread on toast.

On hot days, we like to make this pineapple dole whip and this pineapple punch to cool off with. There is something so refreshing and tropical about pineapple during the summer.

With hot weather right around the corner again, I am looking forward to tropical desserts with lots of pineapple and coconut. 

I had a few extra cans of crushed pineapple leftover after making this pineapple sunshine cake for a few parties, so I was inspired to create more tropical recipes.

Why You Will Love This Recipe

This easy pineapple filling literally takes 10 minutes to make. All you need are a few extra ingredients to thicken the canned pineapple.

Plus, when you make your own pie filling you can control what ingredients are in it and how sweet it is.

It has the perfect thickness for a cake filling, cupcake centers, and cookie bars. It is also delicious spread on toast or and spooned over ice cream.

Ingredient Notes

You can make a batch of this pineapple pie filling on the stovetop with just a few simple pantry ingredients.

• Crushed Pineapple - One 20 ounce can with juice.
• Granulated Sugar - Sweetens the filling. You can also use your favorite sugar substitute if you want to make a sugar free filling.
• Cornstarch - Thickens the mixture.
• Salt and Lemon Juice - Balance out the sweetness.

How to Make Pineapple Filling

This homemade pie filling comes together in minutes. Once it's cool, you can use it however you like.

1. Whisk together the sugar, salt, and cornstarch in a large pot. 
2. Stir in the crushed pineapple and juice. Place the pan on low-medium heat.
3. Stir constantly until the mixture begins to thicken and bubble.
4. Reduce the heat and simmer for 1-2 minutes longer.
5. Remove and let the filling cool to room temperature.

Storage Recommendations

Spoon the cooled pie filling into an airtight jar or container and refrigerate for 4-5 days.

The pie filling can also be frozen for 2-3 months. Thaw in the refrigerator overnight before using.

How to Use Pineapple Pie Filling

There are so many delicious and easy ways to use this pineapple pie filling. Here are just a few of our favorite recipes.

• We love using it between the layers of this pina colada trifle.
• It is the perfect center for these pineapple filled cupcakes.
• Spread it to the top of a cream cheese pie.
• Use it as an ice cream topping.
• Add a spoonful to the top of these puff pancakes.
• Use it as the filling for pineapple coconut bars.

Recipe Tips

• Do not drain the canned pineapple. The juice will thicken into the filling as it is cooked down.
• Use less cornstarch if you do not want a thick filling.
• The filling will be thinner when it first cooks. It will thicken quite a bit more once it is refrigerated.

FAQ'S

Can you thicken pie filling without cornstarch?

Yes, you can use 3 ounces of pineapple Jello or a few tablespoons of Instant ClearJel.

Can you freeze pineapple cake filling?

Yes, this filling can be frozen. Place the cooled pineapple in a freezer safe bag or container and freeze for 1-2 months. Thaw in the refrigerator overnight before using.

More Homemade Pie Fillings

• Strawberry Pie Filling
• Cherry Pie Filling
• Stovetop Apple Pie Filling
• Easy Lemon Curd Recipe

Do you love a recipe you tried from Inside BruCrew Life? 

Please leave a 5-star ⭐️ rating and a review in the comments section below.