Pineapple Topping For Cake
This is an incredibly quick and easy pineapple topping for a cake that can be used for both cheesecakes and cakes! And, you can make it using either canned or real pineapple!
Servings: 10 inch cake
Equipment
- Measuring cups and spoons
- Saucepan
- Silicone spatula
Ingredients
- 1 can crushed pineapple
- 1/2 cup granulated white sugar
- 1 tablespoon corn starch
- 1/2 teaspoon vanilla extract
Instructions
- Start by simply adding all of the ingredients inside a medium saucepan. Do not drain the crushed pineapples. Give the ingredients a good stir to ensure they are all evenly distributed.
- Once the ingredients have been stirred, bring the mixture to a boil. Once boiling, reduce the heat and allow the pineapples to simmer for about 5-8 minutes, or until the mixture becomes nice and thick.
- You can adjust the consistency by adding more water to thin it, or dusting over more corn starch to thicken it.
- Especially when working with cheesecake (and even more so if you are making a no-bake cheesecake), you have to allow the pineapple topping to cool completely before adding it on top of the cake.
- Allow the mixture to first cool at room temperature before using it or placing it inside the fridge.
Notes
You don't have to use crushed canned pineapple. You can also use fresh pineapple that has been finely chopped. This will give you a fresher and more authentic pineapple-like flavor. The downside to using fresh pineapples is that they aren't always in season (to get the best possible flavor) and it will be more work to prepare them.
When using corn starch, you have to simmer the mixture. This is to ensure that you cook out all of the corn starch flavors and that you get rid of the rubbery texture it can leave when uncooked.
To adjust the consistency, you can add a dash of water and mix it in to help thin it. To thicken it, dust over some more corn starch to prevent lumps from forming. You will again need to cook out the additional corn starch.
When using corn starch, you have to simmer the mixture. This is to ensure that you cook out all of the corn starch flavors and that you get rid of the rubbery texture it can leave when uncooked.
To adjust the consistency, you can add a dash of water and mix it in to help thin it. To thicken it, dust over some more corn starch to prevent lumps from forming. You will again need to cook out the additional corn starch.
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