Caramelized Pineapple & Dulce de Leche Filling
A luscious and creamy cake filling that brings together homemade dulce de leche and sweet caramelized pineapple. Rich, tropical, and incredibly easy to make, it transforms any cake or dessert into something truly special.
🛒 Ingredients
8 servings
- 1 small ripe pineapple
- 1/2 cup (100 g) granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 cup (200 ml) heavy cream
- 1 pinch of sea salt
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Directions
- 1
Make dulce de leche: place the unopened can of condensed milk in a pressure cooker, cover with water, and cook for 15 minutes after pressure builds. Turn off heat and let cool completely before opening — never open a hot can.
- 2
Peel the pineapple and cut it into small even chunks. Cook them in a saucepan with the sugar over medium heat for 8–10 minutes until tender and lightly caramelized.
- 3
Drain the pineapple chunks through a fine-mesh strainer to remove excess syrup. Set the syrup aside — it's perfect for soaking cake layers.
- 4
In a large bowl, combine the cooled dulce de leche with the drained pineapple. Fold in the heavy cream and a pinch of sea salt, mixing gently until smooth and creamy.
- 5
Chill the filling for at least 1 hour before using to allow it to firm up and the flavors to meld.
💡 Chef's Tip
The reserved pineapple syrup is excellent for brushing onto sponge cake layers before assembling. The dulce de leche can be made a day ahead to save time.
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