Nothing goes better with the heavenly Dominican cake like the classic pineapple jam filling.
We Dominicans are crazy about our classic Bizcocho Dominicano (Dominican Cake). You can't understand it unless you've tried it. It is the fluffiest, airiest, moistest cake you'd ever try. And it is made a whole lot better with the traditional Pineapple Jam Filling for Dominican Cake.
This homemade jam gives the airy texture of this cake a bit of tartness that takes it to a whole new level.
About our recipe
Of course, you could buy a pineapple jam. But why would you do that when you can grab all the taste of the real thing? After all, if you are going to take the time and effort that it takes to make a proper Dominican cake, you might as well go the whole nine yards.
Trust me, it's worth it. You can enjoy this as a regular jam, use it to fill other cakes or desserts too.
Bear in mind that, if you will be baking a cake, this should be ready before you start baking, and, as you can see from the recipe, it takes a while to make and cool down (pineapple has tough fibers that take a while to break down. Whatever you do with it, enjoy it!
Don't miss our other fillings for Dominican cake and the recipe for the cake.
[Recipe + Video] Pineapple Jam Filling for Dominican Cake
- 1 pineapple
- 4 cup water
- ½ cup sugar, (see notes)
- 1 teaspoon vanilla extract
- Prepping pineapple: Peel and core the pineapple (you can use the peel and core to make Pera Piña or Guarapo). Mince in the food processor or by hand.
- Cooking: Pour into a thick-bottomed pot, add water, sugar, and vanilla extract. Heat over medium heat until it reaches a gentle boil. Cover and boil over low heat until all the liquid has evaporated (90 min - 2 hrs approx.).
- Storing: Remove from the heat and cool to room temperature before filling cake, or store in a tight container in the fridge for up to a week.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.