Yield: 2-1/2 quarts
| Ingredients | Weights | Measure |
|---|---|---|
| Pineapple, canned, crushed | 5 lb 2 ounces | 2-1/4 quarts (3/4 No. 10 can) |
| Butter or margarine, melted | 1-1/2 ounces | 3 tablespoons |
| Sugar, granulated | 8-3/4 ounces | 1-1/4 cups |
| Starch, pregelatinized | 3 ounces | 2/3 cup |
- Combine pineapple and butter or margarine.
- Combine sugar and starch in dry mixer bowl; mix at low speed until blended.
- Add to pineapple mixture; stir until smooth.
- Cool before using.
NOTE:
- This filling may be used for a variety of sweet dough products. See Guide for Sweet Dough Make-Up.
- If desired, filling may be used for cake. Prepare 1-1/4 recipes. Heat butter and pineapple to a boil. Remove from heat. Follow Steps 2 through 4. Use 3 quarts filling for each sheet cake or 2 cups for each 9-inch layer cake
VARIATIONS:
- PINEAPPLE FILLING (CORNSTARCH): In Step 1, add 8-3/4 ounces (1-1/4 cups) sugar to
pineapple and butter or margarine. Omit Steps 2 and 3. Dissolve 3 ounces (2/3 cup) cornstarch in 2/3 cup cool water; add to hot pineapple mixture while stirring; bring to a boil; cook 5 minutes until thick and clear. Follow Step 4.