|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pineapple frosting recipe makes enough to fill and top a layer cake. Crushed pineapple gives the frosting its wonderful fruity flavor. It's a great frosting for cupcakes as well. Only four ingredients go into this simple topping, so it's as foolproof as it is delicious.
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.
Gather the ingredients.
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.
- 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.