Pineapple Cakes
Taiwan's most iconic souvenir! Golden, buttery pastry shell wrapped around sweet-tangy pineapple filling. Perfect with a cup of tea.
Prep Time
60 min
Cook Time
25 min
Difficulty
Hard
Servings
12 servings
Allergen Warning
This recipe contains: Gluten, Dairy, Eggs
Ingredients (6 items)
- Unsalted butter150 g
- Powdered sugar60 g
- Egg yolks2 pcs
- Cake flour (low-protein)250 g
- Milk powder30 g
- Pineapple & winter melon filling400 g
Instructions
- 1
Soften butter to room temperature and beat until fluffy. Add powdered sugar and beat until pale.
Butter must be properly softened to cream well.
- 2
Add egg yolks one at a time, mixing well. Sift in cake flour and milk powder, mix into a dough.
- 3
Divide dough and filling into 12 equal portions each.
- 4
Flatten dough, wrap around filling, seal tightly, and press into pineapple cake molds.
Make sure there are no gaps or the filling will leak.
- 5
Preheat oven to 170°C. Bake for 15 minutes, flip, and bake for another 10 minutes.
- 6
Cool completely before unmolding.
Wait until fully cooled or they may crumble.
Voice Guide
Step 1 / 6
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
Chef's Masterclass
A great pineapple cake comes down to the filling-to-dough ratio, the temperature of your creamed butter, and pulling it out while the edge is gold but the top is still pale. This lesson covers all three.
Key Techniques
The winter melon ratio
All-pineapple filling is too acidic and fibrous; all winter melon is flatly sweet. The classic Taiwanese ratio is roughly pineapple 2 : winter melon 1, slow-cooked with malt syrup and a squeeze of lemon until it no longer sticks to the spatula and holds a ball — that's the endpoint.
Cream the butter at the right temperature
Around 20°C — soft enough to hold a fingerprint — is ideal. Beat just until pale and slightly fluffy; over-beating whips in too much air and the crust cracks and domes in the oven.
The grid mold isn't decoration
Those ridges increase the surface area and give steam an exit path, so the crust stays crisp instead of going soggy and splitting at the base. Press the dough firmly into the corners for a sharp, defined print.
Common Mistakes — Wrong vs. Right
Beating cold hard butter, or pushing until the mix splits.
Soften to ~20°C, add powdered sugar in two additions, then egg yolks one at a time — fully incorporating each before the next. No splitting, ever.
Baking until the whole cake is deep golden.
Pull them when the edges are golden and the tops are still light — carryover heat finishes the job. Past that, the crust dries and cracks while the filling shrinks away from the shell.
Unmolding and packing them while still warm.
Rest 5 minutes in the mold to set, cool completely before packing — trapped steam is what turns crisp pastry soft.
- Rest the cooked filling overnight in the fridge — it firms up for easier wrapping and the sweet-tart flavor rounds out.
- No pineapple cake mold? A square mousse ring works — press firmly and you'll still get sharp corners.
- Gifting tomorrow? Re-bake at 100°C for 5 minutes the night before and cool — the crispness comes right back.
FAQ
Why are they called 'pineapple cakes' if they contain winter melon?▾
Originally, the filling was made from real pineapple. However, pineapple is very acidic and fibrous, so bakers started blending it with winter melon for a smoother, sweeter filling. Authentic homemade versions often use pure pineapple for a tart, rustic flavor.
How long do pineapple cakes keep?▾
Store in an airtight container at room temperature for 7-10 days, refrigerate for 2 weeks, or freeze for 1 month. Room temperature storage is recommended — refrigeration affects the texture.
Related Recipes
Mango Shaved Ice
Summer in a bowl! A mountain of fluffy shaved ice topped with fresh, sweet mango, drizzled with condensed milk. Pure happiness in every bite.
Aiyu Jelly Ice
The most refreshing summer dessert! Handmade aiyu jelly — crystal clear and meltingly soft — with lemon juice and honey over crushed ice. Pure cooling bliss.
Tofu Pudding (Dou Hua)
A beloved Taiwanese dessert! Silky-smooth tofu pudding served with peanut soup or ginger syrup. Enjoy it warm or chilled — the most comforting sweet treat.