Pineapple cakes are a delightful combination of tender, buttery pastry and a luscious, sweet-tangy pineapple filling. These little treats are a perfect balance of crumbly, melt-in-your-mouth texture and tropical fruitiness. Made with fresh pineapple, the filling transforms into a jam-like paste that delivers a natural sweetness with a hint of tang, while the pastry envelops it with a delicate richness. Whether served as a snack, dessert, or a festive treat, these golden cakes offer a unique burst of flavor in every bite.
Ingredients Needed for Pineapple Cake
The success of pineapple cakes lies in the perfect balance of ingredients. For the pastry, unsalted butter provides richness, caster sugar adds gentle sweetness, and egg yolk ensures a tender texture. Cake flour creates a light crumb, while cornstarch adds softness, milk powder brings creaminess, and a pinch of salt enhances the flavor.
The filling shines with fresh pineapple’s tropical sweetness, balanced by sugar and a hint of lemon juice for tang. Maltose gives it a silky finish, and unsalted butter adds richness and a glossy sheen, creating a smooth, luscious center.
Step-by-Step Instructions for Perfect Pineapple Cakes
Perfecting these pineapple cakes requires a careful approach. Each step ensures that the texture and flavor remain spot on.
Prepare the Filling
Selecting the right pineapple is key. Choose a ripe pineapple with a golden color and sweet aroma to maximize flavor. Begin by slicing off the crown and bottom of the pineapple to create a stable base for peeling. Use a sharp knife to remove the thick, fibrous skin and carefully carve out the “eyes” in a diagonal motion.
Once the fruit is trimmed, chop it into smaller sections, including the core. Place these pieces in a food processor and pulse until the pineapple breaks down into a coarse puree.
Transfer the puree into a heavy-bottomed saucepan and cook it over high heat. Stir frequently to evaporate the liquid quickly and avoid burning. As the mixture thickens, lower the heat to a gentle simmer and continue stirring. Add sugar, lemon juice, and maltose, blending everything thoroughly to achieve a sweet, tangy, and silky consistency. Finish by adding butter, which adds gloss and richness to the jam-like paste. Allow the filling to cool to room temperature, then refrigerate it for at least an hour until it firms up for easier handling.
Prepare the Pastry
Begin by creaming unsalted butter and caster sugar together. This step is essential—whisk until the mixture turns pale, airy, and fluffy, resembling softened ice cream. Slowly incorporate the egg yolk, mixing until smooth and fully combined.
Sift the cake flour, cornstarch, milk powder, and salt into the butter mixture. Sifting helps to aerate the dry ingredients and ensures a lump-free dough. Gently fold the dry mixture into the butter mixture until it forms a smooth, soft dough. Avoid overmixing to keep the pastry tender and light.
Wrap the dough in plastic wrap and refrigerate for at least two hours, allowing it to firm up. This makes the dough easier to work with and prevents it from becoming too soft when shaping.
Wrap and Shape the Cakes
Once the dough is chilled, divide it into equal portions for uniform cakes. Flatten each piece into a small disc, then place a portion of the chilled pineapple filling in the center. Gently fold the edges of the pastry over the filling, encasing it completely. Seal the edges carefully to ensure the filling stays inside during baking.
Press the filled dough into a pineapple-shaped mold, or any preferred mold. Lightly smooth the top for a clean finish, ensuring the pastry takes on the mold’s shape for a polished appearance.
Bake to Perfection
Preheat the oven to 165°C (330°F), ensuring both the top and bottom heat are adjusted evenly. Line a baking tray with parchment paper to prevent sticking and arrange the pineapple cakes with sufficient space for even heating.
Bake on the middle rack for about 10 minutes. Carefully flip each piece over using tongs to ensure both sides brown evenly. Continue baking for another 5 to 10 minutes until the cakes turn a golden brown. Remove them from the oven and let them cool slightly before taking them out of the molds.
Recipe Tips
Preventing Cracks in Pastry:
Chill the dough adequately before shaping to avoid cracks when wrapping the filling.
Perfect Pineapple Filling:
Cook the filling long enough until it reaches a thick jam-like consistency; this ensures it won’t ooze during baking.
Adjusting Flavor:
Add a touch more lemon juice for extra tang or slightly increase sugar for additional sweetness.
Storage Tips:
Store the pineapple cakes in an airtight container at room temperature for up to a week or refrigerate for longer shelf life.
What to Serve With This Recipe
Pineapple cakes are versatile treats that pair wonderfully with a variety of beverages and sides:
Enjoy them alongside a cup of hot tea or coffee, where the buttery pastry complements the warm, comforting flavors.
For a refreshing twist, serve with light, fruity beverages such as iced lemon tea or tropical juice blends.
Add these cakes to a dessert platter during festive occasions, accompanied by cookies, chocolates, and other bite-sized treats.
Frequently Asked Questions
Can I use canned pineapple instead of fresh pineapple?
Yes, but fresh pineapple offers a more vibrant flavor and texture. If using canned pineapple, drain it thoroughly to remove excess liquid before pureeing.
How do I store leftover pineapple cakes, and how long will they last?
Store the cakes in an airtight container at room temperature for up to a week. For extended storage, refrigerate them or freeze for up to a month.
What can I use if I don’t have a mold for shaping?
If you don’t have a mold, simply shape the cakes into neat, flat discs by hand for a rustic look.
Can I freeze the pineapple filling or pastry dough for later use?
Yes, both the filling and dough can be frozen. Thaw them in the refrigerator overnight before assembling the cakes.
Creating pineapple cakes requires patience and attention to detail, but the result is worth the effort. The buttery pastry and sweet-tangy pineapple filling harmonize to create a dessert that’s both elegant and satisfying. Perfect for sharing during special occasions or as a thoughtful homemade gift, these golden bites are guaranteed to impress anyone who takes a bite.
Ingredients
Pastry:
100g unsalted butter
30g caster sugar
1 egg yolk
100g cake flour
20g cornstarch
25g milk powder
1/4 tsp salt
Filling:
1 pineapple
60g (4 tbsp) maltose
30g sugar
10g (2 tsp) lemon juice
10g unsalted butter
Instructions
Prepare the filling
Start by slicing off the pineapple’s crown and base to stabilize it. Use a sharp knife to carefully remove the thick, fibrous skin, and trim out the “eyes” from the flesh. Chop the pineapple into sections, including the core, and process them in a food processor until the pieces resemble a coarse puree.
Transfer the pineapple puree into a saucepan and cook over high heat to evaporate the liquid quickly. Stir occasionally to prevent burning. Once most of the juice has reduced, lower the heat to a gentle simmer and continue stirring as the paste thickens.
Incorporate the sugar, lemon juice, and maltose into the mixture, blending well to create a rich sweetness with a hint of tang. Add the unsalted butter for a glossy, smooth consistency. Cook until the paste thickens and reaches a jam-like texture.
Remove the filling from the heat and allow it to cool to room temperature. Refrigerate for at least an hour, or until firm enough to handle easily.
Prepare the pastry
Cream together the unsalted butter and caster sugar in a mixing bowl until the mixture becomes pale, airy, and light—similar to the texture of softened ice cream. Gradually add the egg yolk, whisking until fully incorporated for a smooth, uniform consistency.
Sift the cake flour, cornstarch, milk powder, and salt into the butter mixture to ensure no lumps remain. Gently fold the dry ingredients into the butter mixture until a soft dough forms. Avoid overmixing to keep the pastry light and delicate.
Wrap the dough in plastic wrap and refrigerate for two hours, or until the pastry is firm and easy to work with.
Wrapping the filling
Once the dough is chilled, divide it into equal portions. Flatten each portion of pastry gently into a disc shape. Scoop a small amount of pineapple filling and place it in the center of the dough. Carefully fold the pastry over the filling, sealing it completely to ensure no gaps remain.
Place the filled pastry dough into a pineapple mold, pressing lightly to imprint the desired shape. Smooth the top for an even finish.
Baking
Preheat your oven to 165°C (330°F), adjusting both top and bottom heat settings for consistent baking. Line a baking tray with parchment paper and arrange the pineapple cakes evenly, ensuring there is enough space between each piece for proper airflow.
Bake the cakes on the middle rack for about 10 minutes. Use tongs to gently flip each piece over to ensure even browning. Continue baking for an additional 5 to 10 minutes, or until the cakes achieve a beautiful golden-brown color.
Once baked, allow the pineapple cakes to cool slightly before removing them from the molds. Serve warm or at room temperature, and enjoy these buttery, melt-in-your-mouth treats with their luscious pineapple center.
Taiwanese Pineapple Cake Recipe
Ingredients
Pastry:
- 100 g unsalted butter
- 30 g caster sugar
- 1 egg yolk
- 100 g cake flour
- 20 g cornstarch
- 25 g milk powder
- 1/4 tsp salt
Filling:
- 1 pineapple
- 60 g 4 tbsp maltose
- 30 g sugar
- 10 g 2 tsp lemon juice
- 10 g unsalted butter
Instructions
Prepare the filling
- Start by slicing off the pineapple’s crown and base to stabilize it. Use a sharp knife to carefully remove the thick, fibrous skin, and trim out the “eyes” from the flesh. Chop the pineapple into sections, including the core, and process them in a food processor until the pieces resemble a coarse puree.
- Transfer the pineapple puree into a saucepan and cook over high heat to evaporate the liquid quickly. Stir occasionally to prevent burning. Once most of the juice has reduced, lower the heat to a gentle simmer and continue stirring as the paste thickens.
- Incorporate the sugar, lemon juice, and maltose into the mixture, blending well to create a rich sweetness with a hint of tang. Add the unsalted butter for a glossy, smooth consistency. Cook until the paste thickens and reaches a jam-like texture.
- Remove the filling from the heat and allow it to cool to room temperature. Refrigerate for at least an hour, or until firm enough to handle easily.
Prepare the pastry
- Cream together the unsalted butter and caster sugar in a mixing bowl until the mixture becomes pale, airy, and light—similar to the texture of softened ice cream. Gradually add the egg yolk, whisking until fully incorporated for a smooth, uniform consistency.
- Sift the cake flour, cornstarch, milk powder, and salt into the butter mixture to ensure no lumps remain. Gently fold the dry ingredients into the butter mixture until a soft dough forms. Avoid overmixing to keep the pastry light and delicate.
- Wrap the dough in plastic wrap and refrigerate for two hours, or until the pastry is firm and easy to work with.
Wrapping the filling
- Once the dough is chilled, divide it into equal portions. Flatten each portion of pastry gently into a disc shape. Scoop a small amount of pineapple filling and place it in the center of the dough. Carefully fold the pastry over the filling, sealing it completely to ensure no gaps remain.
- Place the filled pastry dough into a pineapple mold, pressing lightly to imprint the desired shape. Smooth the top for an even finish.
Baking
- Preheat your oven to 165°C (330°F), adjusting both top and bottom heat settings for consistent baking. Line a baking tray with parchment paper and arrange the pineapple cakes evenly, ensuring there is enough space between each piece for proper airflow.
- Bake the cakes on the middle rack for about 10 minutes. Use tongs to gently flip each piece over to ensure even browning. Continue baking for an additional 5 to 10 minutes, or until the cakes achieve a beautiful golden-brown color.
- Once baked, allow the pineapple cakes to cool slightly before removing them from the molds. Serve warm or at room temperature, and enjoy these buttery, melt-in-your-mouth treats with their luscious pineapple center.
