Originally Posted by chefathome
Hello, Dear Folks.
I'd like to use a very sweet fresh pineapple I have for making a cake or a pie for a friend. However, most of the recipes I've found online call for canned pineapple chunks.
So, basically two questions:
1. Can I simply substitute fresh pineapple for the canned chunks?
2. Do you have any great recipes that will knock off my friend?
I use fresh pineapple frequently in cakes.
I cut some up and give it a free ride in the blender. Measure it out to be sure it equals the liquid called for in the cake and put it in.
What I like about doing this is you get a great pineapple flavor, you get small chunks of the fruit and the cake is always super moist.
I've done it with white as well as yellow cake. I tried it with a banana and I didn't like it but DH did.
I made a pineapple upside down cake the same way ... had the pineapple rings and such as normal but added the blended pineapple with it's juice for the liquid .. it was awesome.