Taiwanese Pineapple Cake Recipe (Authentic Buttery Pastry Recipe)
This post may contain affiliate links.Buttery, tender, and filled with sweet-tangy pineapple jam, Taiwanese pineapple cake is one of Taiwan’s most iconic bakery treats. These golden little squares may look simple, but the melt-in-your-mouth pastry and rich filling make them unforgettable.
A Quick Look at the Recipe
🏷️ Recipe Name: Taiwanese Pineapple Cake
⏱️ Ready In: ~ 20 minutes
🍽️ Serves: 12 people
🔥 Calories: 126 kcal (per serving)
🧾 Main Ingredients: Cake flour, milk powder, egg, pineapple filling, and cheese.
🥗 Dietary Info: Halal
🧠 Difficulty: Easy, very simple steps.
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Taiwanese pineapple cake has always had a special place in my kitchen. The first time I tasted one, I understood why people line up to bring home boxes of them as souvenirs. That buttery, crumbly pastry paired with a rich pineapple filling is simple, but somehow completely addictive.
Growing up in Indonesia, I was already familiar with pineapple-filled pastries, especially nastar, our popular pineapple tart that appears during festive seasons. But Taiwanese pineapple cake is quite different. Nastar is usually smaller, round, and bite-sized, with a softer, more moist texture because it uses more egg yolks in the dough. Taiwanese pineapple cake, on the other hand, has a thicker, more crumbly shortbread-style crust and is often shaped into neat squares using molds. The texture is sturdier, yet still tender and buttery.
When I started selling my own version online, I adjusted it to suit my taste, slightly less sweet, with a subtle touch of cheese in the crust for extra depth and richness. To my surprise (and relief!), my customers loved it. Many told me they preferred this balanced version because it wasn’t overly sugary, yet still had that classic melt-in-your-mouth texture.
In Taiwan, pineapple cake is one of the most popular edible souvenirs, just like Taiwanese castella cake, wife cake, and salted egg yolk pastry. They’re the kind of treats people buy by the box, for family, for friends, and sometimes secretly for themselves. There’s something about Taiwanese bakery desserts that feels comforting, nostalgic, and carefully crafted.
For me, Taiwanese pineapple cake is more than just a pastry. It represents celebration, sharing, and the joy of giving something handmade. If you enjoy bakery-style treats like this, you can also explore this collection of Asian dessert recipes for more sweet ideas to try at home.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Cake flour – Cake flour gives the pastry its tender, delicate crumb. It keeps the crust soft and melt-in-your-mouth rather than firm or bread-like. If you don’t have cake flour, you can substitute with all-purpose flour mixed with a little cornstarch to mimic the lighter texture.
Powdered sugar – Powdered sugar blends smoothly into the dough and helps create a fine, soft texture. It also contributes to that classic shortbread-style tenderness without making the crust gritty.
Grated cheese (gouda, parmesan, or cheddar) – I personally use Gouda cheese for its mild, creamy, and slightly sweet flavor. It enhances the buttery aroma without overpowering the pineapple filling.
Parmesan adds a deeper savory note, while cheddar gives a sharper edge. The cheese should complement the pastry, not dominate it, think subtle richness, not cheesy pastry.
Milk powder – Milk powder adds extra creaminess and depth to the crust. It enhances the overall flavor and gives the pastry that bakery-style richness. Don’t skip this ingredient if possible, it makes a noticeable difference.
Pineapple filling – The filling is the heart of Taiwanese pineapple cake. It should be thick, jammy, and slightly tangy to balance the buttery crust. I have a detailed guide on how to make homemade pineapple filling, including tips to get the right texture and flavor. Using homemade filling allows you to control the sweetness and achieve that authentic taste.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
Flavored crust – Swap the grated cheese with cocoa powder for a chocolate version, or add matcha powder for a subtle earthy twist. It’s a simple way to create a fun variation while keeping the same tender texture.
Different fillings – You can replace the pineapple filling with strawberry jam or apple jam. Just make sure the filling is thick and dry enough to hold its shape. If it’s too watery, it may leak during baking and affect the pastry texture.
How to Make Taiwanese Pineapple Cake
STEP 1. Prepare the dough. In a mixing bowl, cream together unsalted butter, powdered sugar, and salt (Image 1). Make sure the butter is softened at room temperature so it blends smoothly. Mix until light and creamy, then add the egg and mix until fully combined (Image 2).
Sift in the cake flour and milk powder (Image 3). Add the grated cheese (Image 4).
STEP 2. Mix and prepare filling. Using a spatula, gently fold the dry ingredients into the butter mixture first (Image 5). This prevents the flour from scattering when using a mixer. Then use a hand mixer to mix just until everything is incorporated (Image 6). Do not overmix.
Let the dough rest while you prepare the filling (Image 7). Weigh the pineapple filling into 20-gram portions and roll into balls (Image 8).
STEP 3. Assemble. Divide the dough into 12 equal pieces, about 30 grams each (Image 9). Flatten each piece into a round disc and place a pineapple filling ball in the center (Image 10). Carefully wrap the dough around the filling and seal tightly (Image 11). Roll gently into a smooth ball (Image 12).
STEP 4. Shape & Bake. Place each dough ball into a pineapple cake mold (Image 13). Gently press it down with your hand, then use a small flat board to press firmly and evenly (Image 14).
Arrange the filled molds on a baking tray (Image 15).
Bake in a preheated oven at 338°F (170°C) for a total of 44 minutes, divided into four 11-minute sessions:
- After 11 minutes: rotate the baking tray.
- After 22 minutes: flip the cakes, rotate the tray again, and continue baking.
- Bake until evenly golden.
Remove from the oven and allow them to cool slightly before unmolding (Image 16).
Pro Tips
- Don’t worry if the batter looks watery – After adding the egg to the creamed butter, the mixture may look slightly curdled or watery. This is completely normal. Once you add the sifted flour and milk powder, the dough will come together smoothly.
- Use properly softened butter – The butter should be soft enough to press with your finger but not melted. Butter that’s too hard won’t cream properly, while melted butter can make the dough greasy.
- Don’t overmix the dough – Mix just until everything is combined. Overmixing can develop too much gluten, resulting in a tougher crust instead of that tender, melt-in-your-mouth texture.
- Make sure the filling is dry enough – The pineapple filling should be thick and jammy, not sticky or wet. If it feels too soft, cook it a little longer. A dry filling prevents leaking and keeps the pastry structure neat.
- Seal the edges tightly – When wrapping the filling, make sure there are no cracks or thin spots in the dough. Proper sealing prevents the filling from breaking through during baking.
- Flip for even browning – Flipping the cakes halfway through baking helps them brown evenly on all sides. This step gives you that beautiful golden, bakery-style finish.
Serving Suggestions
Taiwanese pineapple cake is perfect as an afternoon snack, especially when paired with a refreshing drink. I love serving it with tamarind iced tea, turmeric ginger tea, butterfly pea tea, or lemongrass tea. The light, aromatic drinks balance the buttery pastry beautifully and make it feel like a proper tea-time treat.
It’s also an excellent dessert after a heavy meal, especially during Chinese New Year gatherings. After enjoying rich dishes like braised pork shank or braised pork belly, a small piece of pineapple cake feels just right.
FAQs about Taiwanese Pineapple Cake
This is completely normal. When the egg is added to creamed butter, the mixture can look slightly watery or curdled. Once you add the sifted flour and milk powder, the dough will come together smoothly. Just continue with the recipe.
The filling is likely too wet. Pineapple filling must be thick and jammy enough to hold its shape when rolled into a ball. If it feels sticky or soft, cook it longer to reduce moisture before using.
You can, but make sure it’s thick and not spreadable like regular toast jam. Traditional Taiwanese pineapple cake filling is much firmer. If using store-bought jam, cook it down first until it becomes dry and moldable.
Flipping ensures even browning on all sides. Since these cakes are baked inside molds, the bottoms may brown faster. Turning and flipping helps achieve that uniform golden bakery-style finish.
Make sure the filling is not too large, the dough fully covers the filling with no thin spots, and the edges are sealed tightly before shaping.
Cracks usually happen when the filling pushes through weak areas in the dough.
Yes. The mold helps create the classic square shape, but you can bake them free-form. They may spread slightly and won’t have sharp edges, but the flavor and texture will still be delicious.
They can be stored in an airtight container at room temperature for 3–4 days. The flavor actually develops and improves the next day as the crust and filling meld together.
Storage
Store Taiwanese pineapple cake in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate them and they can last for up to one month. For gifting, it’s best to wrap each cake individually to maintain freshness and prevent them from drying out.
Before serving from the fridge, let them sit at room temperature for a while so the crust softens slightly and the texture returns to its buttery best.
Taiwanese Pineapple Cake
Equipment
- 12 pineapple cake mold
Ingredients
- 85 gr unsalted butter
- 20 gr powdered sugar
- 1 gr salt
- 1 egg
- 15 gr milk powder
- 20 gr grated cheese
- 160 gr cake flour
Instructions
- In a mixing bowl, cream together unsalted butter, powdered sugar, and salt. Make sure the butter is softened at room temperature so it blends smoothly. Mix until light and creamy, then add the egg and mix until fully combined.
- Sift in the cake flour and milk powder. Add the grated cheese.
- Using a spatula, gently fold the dry ingredients into the butter mixture first. This prevents the flour from scattering when using a mixer. Then use a hand mixer to mix just until everything is incorporated. Do not overmix.
- Let the dough rest while you prepare the filling. Weigh the pineapple filling into 20-gram portions and roll into balls.
- Divide the dough into 12 equal pieces, about 30 grams each. Flatten each piece into a round disc and place a pineapple filling ball in the center. Carefully wrap the dough around the filling and seal tightly. Roll gently into a smooth ball.
- Place each dough ball into a pineapple cake mold. Gently press it down with your hand, then use a small flat board to press firmly and evenly. Arrange the filled molds on a baking tray.
- Bake in a preheated oven at 338°F (170°C) for a total of 44 minutes, divided into four 11-minute sessions: After 11 minutes: rotate the baking tray. After 22 minutes: flip the cakes, rotate the tray again, and continue baking. Bake until evenly golden. Remove from the oven and allow them to cool slightly before unmolding.
Notes
- Don’t worry if the batter looks watery – After adding the egg to the creamed butter, the mixture may look slightly curdled or watery. This is completely normal. Once you add the sifted flour and milk powder, the dough will come together smoothly.
- Use properly softened butter – The butter should be soft enough to press with your finger but not melted. Butter that’s too hard won’t cream properly, while melted butter can make the dough greasy.
- Don’t overmix the dough – Mix just until everything is combined. Overmixing can develop too much gluten, resulting in a tougher crust instead of that tender, melt-in-your-mouth texture.
- Make sure the filling is dry enough – The pineapple filling should be thick and jammy, not sticky or wet. If it feels too soft, cook it a little longer. A dry filling prevents leaking and keeps the pastry structure neat.
- Seal the edges tightly – When wrapping the filling, make sure there are no cracks or thin spots in the dough. Proper sealing prevents the filling from breaking through during baking.
- Flip for even browning – Flipping the cakes halfway through baking helps them brown evenly on all sides. This step gives you that beautiful golden, bakery-style finish.
Buttery, balanced, and not overly sweet — this is my tried-and-tested Taiwanese pineapple cake that everyone loves! 🍍