Taiwanese Pineapple Cake

5 from 1 vote

Learn how to make authentic Taiwanese pineapple cake with a rich, buttery crust and homemade pineapple filling. This Taiwanese pineapple cake recipe is perfect for Lunar New Year, gifting, or afternoon tea.

Prep Time10

Cook Time44

Total Time54

Course: Cake, Dessert, Desserts, Snack

Cuisine: Asian, Chinese

Diet: Halal

Servings: pieces

Calories: 124kcal

Author: Claudia

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.

Nutrition