Pineapple Cake Filling

5 from 1 vote

Here is my homemade pineapple cake filling, thick, jammy, and bursting with real pineapple flavor. Sweet, tangy, and naturally fragrant with a beautiful golden color, it’s the perfect filling for cakes, tarts, cookies, and so much more.

Prep Time15

Cook Time1

Total Time1 15

Course: condiments, Spread

Cuisine: International

Diet: Gluten Free

Servings: grams

Calories: 3kcal

Author: Claudia

Equipment

1 food processor
1 pot

Ingredients

900 gr pineapple
80 gr glucose syrup
½ tsp salt
1 pcs cinnamon stick
6 pcs cloves optional
5 gr jelly powder
15 gr butter
40 gr sugar

Instructions

Cut the pineapple into smaller chunks , don’t discard the core, as it adds natural fiber to help thicken the filling. Blend the pineapple until smooth, then transfer it to a wok. Add the jelly powder and stir until dissolved. Turn the heat to low and add the cinnamon stick and cloves for aroma.
Keep stirring with a spatula as the mixture cooks down. Adjust the heat as needed; if it splashes, simply lower the flame. Once you see the liquid begin to evaporate, add the glucose syrup. Continue cooking until the filling looks drier, then add the sugar. Adding sugar toward the end helps maintain the filling’s bright golden color. Finally, add the butter and stir until fully incorporated.
When the mixture becomes thick, clumpy, and you can clearly see the pineapple fibers, the filling is ready. At this stage, it should pull away from the pan easily and look almost dry). Turn off the heat.
Let the pineapple cake filling cool completely before transferring it to a clean, dry container. Once cooled, it will firm up into a jammy, scoopable consistency perfect for baking.

Notes

Keep the heat low and steady - Pineapple splashes easily when heated. Stir on low heat, and adjust only when needed to prevent burning or splattering.
Don’t skip the pineapple core - The core contains natural fiber that thickens the filling beautifully without needing extra starch.
Add sugar at the end - Adding sugar too early can darken the mixture. Stirring it in at the final stage keeps the filling’s signature bright golden color.
Use a wide, shallow pan - A wok or wide skillet allows moisture to evaporate faster, cutting down cooking time and helping the filling caramelize evenly.
Don’t walk away - This filling transforms quickly during the final stage. Stay close and stir frequently so it doesn’t catch at the bottom.
Adjust sweetness based on the pineapple - Every pineapple has different acidity. Taste before adding the full amount of sugar and adjust as needed.
Cook until it holds its shape - The filling is ready when it pulls away from the pan and looks thick, fibrous, and almost dry. This is the ideal texture for nastar and pineapple cakes.

Nutrition