I love this recipe. I grew up in Puerto Rico eating what became my most favorite cake ever. I used to asked my mother for this cake every year for my birthday. It was a very moist cake with pineapple filling and the frosting was called Suspiro. Even when I moved to Florida, she would send this cake to me. I didn’t care if it came in pieces. I just wanted my cake!
My Mom got sick and my favorite cake stop coming. So I decided to figure out this cake filling since I knew how to make the cake and the frosting.
After plenty of testing I figure out what was the closest to my memories of this cake filling.
I used canned pineapples for this recipe because they are always available. But at some point I will try to figure it out using fresh pineapple.
I just posted the recipe in my website, Here is the link :
There you will find my tutorial on how to make this awesome Pineapple Filling recipe, along with many other cake recipes, icings and other cake related tutorials.
You can use this cake filling with any white or butter cake recipe. Here, I used a cream cheese cake. This filling is fast to make, delicious and can stay out of the fridge once it’s in the cake.
In Puerto Rico, we add simple syrup to make the cakes moist and delicious. Soon, I will share how to make this syrup along with the frosting used for this cake. You can also use my crusting buttercream recipe for this cake on special occasions; but when I’m home, I love to use a Suspiro frosting that complements it perfectly. I will do a tutorial for the Suspiro frosting since it has some complicated steps to be followed.
So for now, we will start with this delicious filling. You can store the leftovers of this filling in the fridge. As far as how long it last, that is a question I have yet to figure out. ‘It never lasted long enough to test how long it will last (lol).’ I would say that it lasts pretty long since it doesn’t have any eggs or dairy in it. Just remember when you are making this filling, as soon as it’s ready, you pour it into a mason jar that has been sterilized.
You can follow canning guidelines if you desire to save this for a longer period. Here is the link to the National Center for home Food preservation: http://nchfp.uga.edu/publications/publications_usda.html
Feel free to stop by and visit me at Design Me a Cake for my recipes and tools needed to create this delicious cake. Also, subscribe to my YouTube Channel for a more hands on approach on how to make wonderful and tasty treats, and a bit of silly humor to go with.
Hope you enjoy this recipe. Until next time, ta ta!!
You are the best , I love your work, your videos , you are an inspiration. thank you for sharing this awesome recipe:) xoxo
I live in Colorado now but
also from Puerto Rico I love your classes. We have a cake club and also belong to ices.let me know if you would ever visit Colorado to do classes?
Thanks, some day!
This sounds wonderful. Going to try it out!
Can’t wait to try this. I’m going to can it and use it for ice cream toppings for now! Thanks so much, I love all your recipes.
It tastes great with ice cream!
Muchas gracias Edna, por compartir tu talento y carino! 🙂
A la orden!
Gracias Edna, las piñas de P.R. son las mas sabrosas! Acá en Fl nos tenemos que conformar con las enlatadas cuando no hay frescas. Nunca habia comido ese tipo de biscocho pero se ve delicioso. Lo voy a hacer! 😉
Por eso lo hice con lata. Las pinas frescas no se encuentran siempre en todos lados!
Thank you so much for posting about your new site on your old site. I didn’t know you moved, but remembered you had said something on your facebook page about the filling recipe. Now, I’ve found you again!! 😀
I’ll have to give this filling a try.
I am still working on the website. I finished the store part of it and is under http://www.designmeacake.biz. I am still testing the shipping part of it because I want to make sure is not overcharging. But if that happens I will do a refund. But now I am working on the website. Moving all the recipes, galleries and tutorials. Plus I want to add a section on more advanced tutorials. That website will be the same name as the original, but that means I have to move everything before I put it out there. But once it’s done I can work fully in tutorials and cake. 🙂
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understand this topic. You know a whole lot its almost tough to
argue with you (not that I really will need to…HaHa).
You definitely put a fresh spin on a subject which has been discussed for years.
Great stuff, just wonderful!
lol, That made me smile. I totally understand that arguing. I have been making cakes and teaching for 19 years and I talk from my experience. A lot of people these days learn from newbies in You Tube and think what they are learning is correct. I am not perfect by any means but I know what I use works and if it doesn’t work I would not posted. Thanks for the lovely complements.
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long hunt! God Bless you man. Have a nice day. Bye
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