Taiwanese Pineapple Cake

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Taiwanese pineapple cake is one of the island's most beloved gift-giving pastries, featuring a tender buttery shortbread shell wrapped around a tangy-sweet fresh pineapple jam center. The contrast of a crumbly golden crust and a glossy jammy filling delivers a flavor that is bright, buttery, and intensely fruity all in one bite.

Nutrition Facts

Per serving (estimated)

• 180 kcalCalories
• 9 gFat
• 5.5 gSaturated Fat
• 22 gCarbs
• 1 gFiber
• 11 gSugar
• 2 gProtein
• 15 mgSodium
• 60 mgPotassium
• 18 mgCalcium
• 0.6 mgIron
• 4 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the butter crust

• 1 cup (227 g) unsalted butter, softened
• 1/3 cup (40 g) powdered sugar, sifted
• 1 large egg yolk
• 2 cups (240 g) cake flour
• 1/4 cup (30 g) milk powder
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt

For the pineapple filling

• 3 cups (450 g) fresh pineapple, finely chopped
• 1/2 cup (100 g) granulated sugar
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tbsp unsalted butter

Directions

1. Make the filling: combine the chopped pineapple, granulated sugar, lemon juice, and honey in a heavy saucepan over medium heat and bring to a gentle simmer.
2. Cook the mixture, stirring often, until it thickens into a glossy jam-like paste that holds its shape on a spoon, about 20 to 25 minutes; stir in the 1 tbsp of butter at the end and let the filling cool completely.
3. Make the dough: beat the softened butter and powdered sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
4. Add the egg yolk and vanilla and beat just until smooth, then sift in the cake flour, milk powder, and salt and mix on low until a soft, smooth dough forms.
5. Wrap the dough in plastic and chill for 30 minutes to firm up while the filling finishes cooling.
6. Divide the chilled dough into 16 equal portions (about 25 g each) and roll each into a ball; divide the cooled filling into 16 portions (about 15 g each) and roll each into a ball as well.
7. Flatten each dough ball into a 6 cm disc, place a filling ball in the center, and wrap the dough up and around the filling, pinching any seams and rolling smooth between your palms.
8. Press each filled ball into a greased traditional pineapple cake mold, or shape by hand into a small rectangle about 4 cm by 3 cm, then bake at 170 °C (340 °F) for 20 to 25 minutes, until the bottoms and edges are lightly golden and the tops stay pale.
9. Cool the cakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing or packaging.

Cook’s Notes

• Use ripe fresh pineapple for the brightest, most aromatic filling; canned crushed pineapple contains added syrup that throws off the sugar balance.
• The filling must be stiff enough to roll into balls; if it is still loose after 25 minutes, keep cooking a few minutes more.
• Traditional cast metal pineapple cake molds give the pastry its signature fluted edges and square shape, but a well-greased mini muffin tin works in a pinch.
• For a smoother, mellower filling closer to classic Taiwanese bakery style, replace half the fresh pineapple with an equal weight of finely grated and drained winter melon.
• Store in an airtight container at room temperature for up to 5 days, or freeze the baked cakes for up to 2 months and thaw at room temperature before serving.

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