This pineapple frosting recipe makes enough to fill and top a layer cake. It's a great frosting for cupcakes as well. Crushed pineapple gives the frosting that wonderful fruity flavor. Only four ingredients go into this simple topping.
For a Bundt cake or tube cake, halve the recipe but add more pineapple and spoon the topping over the cake. Add about 1/2 cup of flaked coconut (toasted if you like) to the topping for fabulous tropical flavor.
- 1/2 cup butter
- 4 cups sifted confectioners' sugar
- 6 tablespoons well drained crushed pineapple
- 1 to 2 tablespoons pineapple juice from the drained crushed pineapple
- Place a mesh sieve over a bowl and 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.
- In a mixing bowl with an electric mixer cream the butter until smooth and creamy. 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 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.
Makes enough frosting for a 2-Layer cake.