Prep 5 mins
Cook 5 mins
- In a saucepan, combine pineapple (with juice), sugar and corn starch.
- Bring to a boil and cook, stirring constantly, until thick.
- Remove from heat.
- Ice cool cake.
versatile,great and easy---I added a cup of coconut and some rum flavoring--got rave reviews.
Love this icing! It's so much easier than the one I've used for years and tastes just as good! I used a 20 oz. can of crushed pineapple with 2 cups of sugar and 6 tablespoons of cornstarch to frost my three layer cake. Also added a teaspoon of vanilla and 2 tablespoons of butter. After frosting I placed a few cherry halves on top! Made this for my Bible Study everyone loved it!
Great topping- used with Eggless Vegan Carrot Cake Cupcakes (Recipe #164551)