Old Fashioned Pineapple Icing
A sweet citrus flavor with the texture of crushed pineapple that’s got a bit more structure from being cooked, this Old Fashioned Pineapple Icing recipe is enjoyable.
Cooked Pineapple Icing Recipe
Easy to make in 15 minutes or less, this old fashioned pineapple cake icing is a nice addition to the dessert table.
The original recipe comes from a community cookbook where the author uses this cooked pineapple icing recipe on our easy Orange Jello Cake or as a pie filling.
This recipe makes two cups which is the perfect amount to spread on a 9 x 13 cake like our Pig Pickin Cake or our Old Fashioned Sour Cream Cake recipe.
Warm the ingredients enough to simmer, but don’t bring to a full on boil as that can cook the eggs too quickly and change the texture of this dessert. Just like in our Homemade Ice Cream the eggs cook just fine and are a wonderful enhancement when you adjust the heat slowly.
Ingredients Needed
- Crushed Pineapple – a large can, must be well drained.
- Flour – thickens the icing, but the flavor needs to cook out.
- Butter – helps the flour get started cooking.
- Sugar – sweetens the icing.
- Eggs – add some structure and a deeper flavor to this vintage icing.
How To Make Pineapple Filling or Icing
Set a medium sauce pan on a burner over low heat. Begin to melt the butter and then stir in flour.
Once the flour becomes almost like a paste and has fully absorbed the butter add the sugar and eggs.
Whisk continually until smooth.
Drain the pineapple really well. The juices will not be used in this recipe!
Stir well and stir often, scrapping the bottom of the pan to prevent sticking.
The burner can be turned up to medium to warm the entire mixture. Then turn back to low and keep cooking the icing over low heat for 6 to 8 minutes (after getting it warm).
I pour the icing into a separate container with a lid and refrigerate for 30 to 60 minutes before spreading over a cooled cake.
Important To Know
The pineapple needs to be drained well. The juice may be discarded or used in a Pineapple Berry Smoothie.
Always use a strainer. Pressing the lid down on the can will not sufficiently drain the juice.
Through testing I learned that too much juice will create a soup that you can not spread on a cake!
Slowly cooking the eggs will keep a smooth texture. Using high heat at all or medium high heat for too long will inconsistently cook random pieces of the egg.
More Old Fashioned Recipes to Enjoy
Old Fashioned Pineapple Cake has the texture of crushed pineapple incorporated in this simple homemade cake.
Swiss Ham & Noodle Casserole is a warm, creamy and delicious casserole.
Old Fashioned Pineapple Icing
Ingredients
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup granulated sugar
- 2 eggs
- 20 ounce can crushed pineapple drained
Instructions
- Drain pineapple well and set aside.
- In a medium sauce pan over low heat melt butter and stir in flour.1 tablespoon butter, 2 tablespoons all-purpose flour
- Add sugar and eggs and whisk until smooth. This may take a couple minutes.1 cup granulated sugar, 2 eggs
- Switch to a spoon or firm spatula and stir in pineapple. Stir and allow the entire mixture to warm up.20 ounce can crushed pineapple
- Continue to cook over low heat for 6 to 8 minutes. Stir often until the icing thickens. Do not boil.
- Remove from the heat and pour into a dish with a spout to cool for about 30 minutes before pouring over a cake. Can be used immediately as pie filling.
Notes
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