Ingredients
6 tablespoons crushed pineapple, well drained, juice reserved
4 ounces (1/2 cup) unsalted butter
4 cups confectioners' sugar, sifted
1 to 2 tablespoons pineapple juice
Place a mesh sieve over a bowl and, from the canned pineapple, strain the pineapple juice into the bowl. Set the juice aside.
Measure 6 tablespoons (about 1/3 cup) of crushed pineapple into a small bowl and set aside. Refrigerate or freeze any remaining crushed pineapple and juice for another use, if desired.
Add butter to a large bowl. Using an electric mixer, cream the butter until smooth and pale.
Gradually beat in the confectioners' sugar. Continue beating until light and fluffy.
Stir in the 6 tablespoons of crushed pineapple and just enough of the reserved pineapple juice to make it spreadable. Beat to blend thoroughly.
Spread over cake layers or cupcakes. If desired, add more crushed pineapple and spoon the mixture over a Bundt cake.
This pineapple frosting recipe makes enough to fill and top a layer cake. Crushed pineapple gives the frosting its wonderful fruity flavor. Only four ingredients go into this simple topping, so it's as foolproof as it is delicious.
This recipe makes enough for a two-layer cake. For a Bundt or tube cake, halve the recipe but increase the ratio of pineapple and spoon the topping over the cake. Add about 1/2 cup of flaked coconut (toasted, if you like) to the topping for a fun tropical kick.
Recipe Variation
Add about 1/2 cup of toasted shredded coconut to the topping. To toast coconut, spread it out in a dry skillet and place the skillet over medium heat. Cook, stirring and turning constantly until the coconut is browned and slightly dry.
How to Store
Since this frosting has pineapples in it, any cake or cupcakes that it is spread on should be kept in the refrigerator. Make sure to let the frosting harden a bit before covering; to do this, put in the fridge uncovered for approximately 15 to 20 minutes, then pull back out and cover. Keep your cake airtight so it stays fresh and doesn't dry out. Return it to the fridge until ready to enjoy again.
6 tablespoons crushed pineapple, well drained, juice reserved
4 ounces (1/2 cup) unsalted butter
4 cups confectioners' sugar, sifted
1 to 2 tablespoons pineapple juice
Place a mesh sieve over a bowl and, from the canned pineapple, strain the pineapple juice into the bowl. Set the juice aside.
Measure 6 tablespoons (about 1/3 cup) of crushed pineapple into a small bowl and set aside. Refrigerate or freeze any remaining crushed pineapple and juice for another use, if desired.
Add butter to a large bowl. Using an electric mixer, cream the butter until smooth and pale.
Gradually beat in the confectioners' sugar. Continue beating until light and fluffy.
Stir in the 6 tablespoons of crushed pineapple and just enough of the reserved pineapple juice to make it spreadable. Beat to blend thoroughly.
Spread over cake layers or cupcakes. If desired, add more crushed pineapple and spoon the mixture over a Bundt cake.
This pineapple frosting recipe makes enough to fill and top a layer cake. Crushed pineapple gives the frosting its wonderful fruity flavor. Only four ingredients go into this simple topping, so it's as foolproof as it is delicious.
This recipe makes enough for a two-layer cake. For a Bundt or tube cake, halve the recipe but increase the ratio of pineapple and spoon the topping over the cake. Add about 1/2 cup of flaked coconut (toasted, if you like) to the topping for a fun tropical kick.
Recipe Variation
Add about 1/2 cup of toasted shredded coconut to the topping. To toast coconut, spread it out in a dry skillet and place the skillet over medium heat. Cook, stirring and turning constantly until the coconut is browned and slightly dry.
How to Store
Since this frosting has pineapples in it, any cake or cupcakes that it is spread on should be kept in the refrigerator. Make sure to let the frosting harden a bit before covering; to do this, put in the fridge uncovered for approximately 15 to 20 minutes, then pull back out and cover. Keep your cake airtight so it stays fresh and doesn't dry out. Return it to the fridge until ready to enjoy again.
Original recipe from thespruceeat
