This old-fashioned pineapple icing offers a bright, sweet citrus flavor and the pleasant texture of crushed pineapple, with a bit more body from cooking. It’s a simple, nostalgic topping that pairs especially well with sheet cakes and vintage-style desserts.
Cooked Pineapple Icing Recipe
Quick and easy, this cooked pineapple icing takes about 15 minutes to make and yields roughly 2 cups—enough to frost a 9 x 13-inch cake. It also works well as a pie filling.
The method is straightforward: gently cook a flour-thickened base with butter, sugar and eggs, then fold in well-drained crushed pineapple. Keep the heat low so the eggs cook slowly and the texture stays smooth.
This icing is perfect on sheet cakes such as vintage pineapple or sour cream cakes, providing a bright, fruity contrast to rich, buttery cake crumb.
Ingredients Needed
- Crushed pineapple – one large (20 oz) can, very well drained.
- All-purpose flour – 2 tablespoons to thicken; it needs a little cooking to remove the raw taste.
- Butter – 1 tablespoon to start the roux and add richness.
- Granulated sugar – 1 cup for sweetness and stability.
- Eggs – 2 whole eggs to add structure and depth of flavor.
How to Make the Pineapple Icing
1. Drain the crushed pineapple thoroughly and set it aside. Excess juice will make the icing too thin.
2. In a medium saucepan over low heat, melt the butter. Stir in the flour and cook until it forms a paste and the raw flour smell subsides.
3. Add the sugar and eggs, whisking constantly until the mixture is smooth and homogenous. Continue whisking a couple of minutes so the eggs incorporate without scrambling.
4. Switch to a spatula or wooden spoon and stir the drained pineapple into the mixture. Warm the mixture until it’s hot but not boiling. You can raise the heat briefly to bring everything up to temperature, then reduce to low.
5. Continue cooking on low for 6 to 8 minutes, stirring frequently and scraping the bottom to prevent sticking, until the icing thickens to a spreadable consistency. Do not boil, as that can overcook the eggs and alter the texture.
6. Remove from heat and pour into a heatproof container. Chill 30 to 60 minutes, covered, to cool and firm slightly before spreading over a completely cooled cake. The icing can also be used immediately as a pie filling.
I usually refrigerate the icing in a lidded container so it’s easy to pour or spread when it’s slightly thickened.
Tips and Important Notes
- Drain the pineapple very well using a strainer. Pressing the can lid down is not enough; trapped juice will thin the icing.
- Too much pineapple juice will make the mixture runny and prevent it from spreading properly.
- Cook the eggs gently over low heat to avoid curdling. Rapid or high heat can produce an uneven texture.
- This recipe yields about 2 cups of icing—enough for a 9 x 13 cake or to use as a pie topping.
Recipe Summary
Old Fashioned Pineapple Icing — Prep 5 mins, Cook 15 mins, Total 20 mins. Makes about 2 cups. Ingredients: 1 tbsp butter, 2 tbsp all-purpose flour, 1 cup granulated sugar, 2 eggs, 20 oz can crushed pineapple (drained).
This vintage-style pineapple icing is a lovely way to brighten cakes and pies with a tender, fruity topping. Its cooked texture holds up well on sheet cakes and provides a pleasant contrast to classic buttery or sour cream batters.