Taiwanese Dessert

Taiwanese Pineapple Cakes

Buttery pastry and tangy filling make them an iconic souvenir sweet.

Jump to recipe More Taiwanese food
40 minsPrep time
1 hr 10 minsCook time
Serves 12; total time includes waiting (see method notes)Servings
MediumDifficulty
Taiwanese Pineapple Cakes
About this dish

Taiwanese Pineapple Cakes: the story on the plate

Pineapple cakes sit at the meeting point of Taiwan’s fruit-growing, processing and gift-bakery culture. Their appeal is a buttery, tender casing surrounding concentrated fruit rather than a sponge cake texture. Fillings vary, including pineapple-only and blends containing winter melon. This version uses pineapple alone, so reducing its moisture properly is central to shaping and baking. This all-pineapple filling differs from versions blended with winter melon.

Historical background

Pineapple cakes sit at the meeting point of Taiwan’s fruit-growing, processing and gift-bakery culture. Their appeal is a buttery, tender casing surrounding concentrated fruit rather than a sponge cake texture. Fillings vary, including pineapple-only and blends containing winter melon. This version uses pineapple alone, so reducing its moisture properly is central to shaping and baking.

Why it is famous

Buttery pastry and tangy filling make them an iconic souvenir sweet. The defining contrast is crumbly shell, chewy jam.

Cultural significance

This all-pineapple filling differs from versions blended with winter melon. This recipe is portioned for home baking or dessert service; it does not imply one fixed ceremonial use.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

243Calories
3.2gProtein
33.9gCarbs
10.8gFat
Ingredients

What you need

  • 700 pineapple, peeled and finely chopped
  • 100 Sugar
  • 20 lemon juice
  • 200 plain flour
  • 30 milk powder
  • 140 butter
  • 50 icing sugar
  • 50 egg, 1 beaten egg
  • 1 Salt
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Have 12 small rectangular moulds ready if available; hand-shaped cakes are acceptable but may spread more.
  2. 2. Cook pineapple, sugar and lemon juice in a wide pan for 35–45 minutes, stirring, until a thick dry jam forms; cool completely.
  3. 3. Cream butter and icing sugar, beat in egg, then fold in flour, milk powder and salt. Chill 30 minutes.
  4. 4. Divide dough and jam into 12 equal portions. Enclose jam in dough and press into small rectangular moulds or shape by hand.
  5. 5. Bake at 170°C conventional for 20–25 minutes until lightly golden, turning carefully halfway if using moulds.
  6. 6. Cool the cakes completely, allowing up to 1 hour, then place in an airtight box and rest for at least 3 hours before serving. Filling cooling and dough chilling can overlap; an optional overnight rest is additional to the stated total.
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Tips, storage and serving advice

Shopping tips

Have 12 small rectangular moulds ready if available; hand-shaped cakes are acceptable but may spread more.

Ingredient quality

Have 12 small rectangular moulds ready if available; hand-shaped cakes are acceptable but may spread more. Cook the filling until it forms a cohesive mound and leaves a track in the pan; weigh it after cooling to divide evenly.

Common mistakes

Warm or wet filling softens the pastry and causes leaks. Cool both components before enclosing the fruit.

Chef’s tips

Cook the filling until it forms a cohesive mound and leaves a track in the pan; weigh it after cooling to divide evenly.

How to know it is cooked

Cook pineapple, sugar and lemon juice in a wide pan for 35–45 minutes, stirring, until a thick dry jam forms; cool completely. Bake at 170°C conventional for 20–25 minutes until lightly golden, turning carefully halfway if using moulds.

Plating advice

Small rectangular Taiwanese pineapple cakes with pale golden buttery shortcrust, one cut open showing dense fibrous amber pineapple filling, no icing or fruit garnish.

Make ahead

Allow 30 minutes to chill the dough, up to 60 minutes for cooling and at least 3 hours for the baked cakes to rest. Filling cooling can overlap with dough preparation. Total time allows 380 minutes; an overnight rest is optional and additional.

Storage and reheating

Refrigerate perishable leftovers promptly in shallow covered containers at 5°C or below and use within 48 hours or the shortest ingredient use-by date. Reheat one portion once until steaming hot throughout, stirring sauces and soups for even heating. For chilled desserts, serve chilled rather than reheating.

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