Sometimes, it’s not that hard to spend a few extra minutes to get rid of some dye and high-fructose corn syrup.

Such is the case with this cake filling recipe. You could easily open a can of pie filling and accomplish the same thing – I once worked in a place that did that for years. But this really doesn’t take that much longer.

Pineapple cake filling

• 1, 20 ounce can of pineapple chunks or tidbits, drained
• 2 tbl. cornstarch
• 2 tbl. lemon juice, optional

Combine juice from the drained pineapple with corn starch and lemon juice, if used, in a small saucepan. Stir until boiling then cook until thick, an additional one to two minutes. Cool, then spread filling on top of a cake layer and top with pineapple.

Even that small amount of lemon juice is enough for the filling to take on a decidedly tart, almost meringue pie-like taste. I like the contrast between the sweet and sour, especially if I’m using buttercream frosting, but it might be too lemony for some tastes.

Copyright 2010 Debra Legg. All rights reserved.

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