Pineapple Cream Filling Food

PINEAPPLE & CREAM FILLING

Steps:

• For this recipe, we are substituting heavy cream or whipping cream for the milk in the instant pudding recipe. Combine pudding and cream, and mix. (We recommend a hand mixer if you have one.)
• The mixture will become thick and fluffy. Fold in crushed, drained, pineapple until it is a spreadable consistency.
• This is a wonderful filling in white and yellow cakes! If you are not a fan of the pineapple pieces, you can puree them instead, and spread in between your layers before filling with the thickened vanilla pudding. Cakes with this filling will need to be refrigerated.

PINEAPPLE CAKE FILLING

Steps:

• In heavy saucepan combine cornstarch, all of the sugar and salt.
• Add pineapple with juice and mix well.
• Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
• Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it's "milky" look.
• Remove from heat and add butter, stirring to melt.
• Let cool then store in refrigerator.

PINEAPPLE CREAM PUFFS

Steps:

• Preheat oven to 400°F. Unfold pastry sheets on lightly floured surface. Cut each sheet into nine 3-inch rounds using cookie cutter or rim of a glass. Place on ungreased baking sheets. Bake 10 min.; cool completely.
• Beat cream cheese spread in small bowl with electric mixer on medium speed until creamy. Add whipped topping; beat 1 min. or just until blended. Gently stir in pineapple.
• Cut cream puffs horizontally in half. Spoon about 2 Tbsp. of the pineapple mixture onto bottom half of each cream puff; cover with tops. Serve immediately.

PINEAPPLE CAKE WITH WHIPPED CREAM FILLING/FROSTING

Steps:

• Heat oven to 350. Grease and flour an 8" springform pan.
• Peel, core, and cut pineapple into 1/2" pieces. You need 2 cups.
• In a blender or food processor, puree a third of the pineapple to make 1/2 cup puree, then add water to measure 2/3 cup. The remaining pineapple pieces will be used when assembling the cake.
• In a small bowl, stir together flour, baking soda, and salt. Using an electric mixer on high speed, beat eggs for 4 minutes. Gradually add granulated sugar, beating 4 minutes on medium speed (or until sugar almost dissolves). Gradually add flour mixture, beating on low speed until combined.
• Heat pineapple puree and butter until butter melts; Add to batter. Pour batter into prepared pan.
• Bake 30 minutes or until toothpick comes out clean.
• Cool 10 minutes on wire rack. Remove from pan, cool completely on wire rack.
• Prepare topping/filling when cake is cool. Cut cake horizontally into two layers.
• Beat whipping cream with powdered sugar until soft peaks form.
• Place one layer on a serving platter. Spread with half of the whipped cream. Cover with half of the pineapple pieces. Top with second cake layer. Repeat whipped cream and pineapple pieces.
• Heat marmalade with 1 tablespoon water. Cool slightly, then drizzle over cake.
• Chill until ready to serve.

PINEAPPLE CAKE FILLING

Steps:

• In a saucepan, melt the butter. Combine the sugar and flour. Add to the pan; stir until smooth. Stir in the remaining ingredient. Bring to a boil; cook and stir for 2 minutes until thickened. Cool. , Spread over two layers of yellow cake.

PINEAPPLE FILLING

Steps:

• In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

PINEAPPLE CREAM ANGEL FOOD CAKE

Steps:

• 1. Mix pineapple and dry pudding mix in medium bowl with whisk until well blended. Stir in Cool Whip.
• 2. Cut cake horizontally into 3 layers.
• 3. Stack cake layers on plate, filling layers and topping with pudding mixture.
• 4. Refrigerate for at least 1 hour. Top with berries just befor serving.

PINEAPPLE CREAM-FILLED CREPE CAKE

Steps:

• Add crepe ingredients to a blender in the following order: milk, orange juice, eggs, melted butter, vanilla, flour, sugar, orange zest, and salt. Blend until smooth, 15 to 20 seconds.
• Refrigerate batter for at least 30 minutes, up to overnight.
• Preheat a nonstick 8-inch pan over medium heat. Add 1/4 cup batter to the hot pan. Immediately move the pan from side to side to form batter into an even circle. Cook for 1 to 2 minutes per side. Remove to a plate and repeat to cook remaining crepes.
• Whip cream and sugar for filling with an electric mixer until stiff peaks form. Add instant pudding mix and blend until well combined. Mix in drained pineapple.
• Assemble cake by placing one crepe on a serving plate. Use a spoon to spread 1 tablespoon filling into a thin layer over the crepe. Continue layers with remaining crepes and filling.

ROSIE'S PINEAPPLE CREAM PIE

Steps:

• Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
• Take off heat and add pineapple.
• Put in pie crust and let cool in refrigerator.
• Serve with whipped topping.