Pineapple Cake Frosting
A sweet and tangy pineapple frosting with shredded coconut, perfect for filling between cake layers and adding tropical flavor to your dessert.
Ingredients
Instructions
- In a saucepan, combine crushed pineapple, eggs, sugar, self-rising flour, and melted margarine.
- Cook and stir until thickened.
- Allow to cool.
- Spread between two layers of yellow cake baked according to package directions.
Tips & Substitutions
For a richer flavor, consider substituting the margarine with unsalted butter. If you prefer a less sweet frosting, reduce the sugar by a third. Make sure to drain the crushed pineapple well to avoid excess moisture in the frosting, which can make it runny. This frosting can also be used for other desserts, such as Linda Brown'S Banana Pudding for a tropical twist.
Serving Suggestions
This pineapple frosting pairs beautifully with yellow cake, creating a delightful tropical dessert. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream on the side. For a fun twist, try it with Fried Dill Pickle as an unexpected savory-sweet combination that will surprise your guests.
Storage & Reheating
Store any leftover frosting in an airtight container in the refrigerator for up to one week. To reheat, simply let it sit at room temperature for 30 minutes before using, or gently warm it in the microwave in short intervals to achieve a spreadable consistency. Be careful not to overheat, as it can change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cake Frosting contains roughly 801 calories, with 15g protein, 134g carbohydrates, and 25g fat. It is an excellent source of vitamin C (61% of the Daily Value), dietary fiber (41% of the Daily Value), and iron (35% of the Daily Value), and a good source of potassium. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you'll need to finely chop it and cook it down with a bit of sugar to mimic the sweetness and moisture of canned crushed pineapple. Be sure to drain any excess juice to maintain the proper consistency of the frosting.
How long does this frosting last once spread on the cake?
Once spread on the cake, this frosting is best enjoyed within three days. Store the cake covered in the refrigerator to keep it fresh, but note that the texture may change slightly as it absorbs moisture from the frosting.
Can I make this frosting ahead of time?
Absolutely! You can prepare the frosting up to a week in advance. Just store it in an airtight container in the refrigerator. When ready to use, bring it to room temperature and give it a good stir to regain its smooth consistency before spreading.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).