Buttery Pineapple Cakes From Scratch

by Inga Lam
Buttery Pineapple Cakes From Scratch

Buttery Pineapple Cakes are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

Buttery Pineapple Cakes From Scratch
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Buttery Pineapple Cakes

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


For filling:

(Measurement for corn syrup and sugar depends on how sweet you like your filling to be - my pineapple was super sweet already so I used a lot less)

  • 1 whole pineapple (around 1kg)
  • 3 tbsp corn syrup
  • 4 tbsp brown sugar/dark muscovado sugar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp unsalted butter
  • Pinch of salt

For dough:

  • 1 1/2 sticks of butter, softened
  • 1/2 cup powdered sugar
  • 4 tbsp milk powder
  • 1 tbsp grated Parmesan cheese (the ones from a cheese shaker!)
  • 2 tbsp condensed milk
  • 2 cups cake flour
  • 1 tsp salt
  • 2 egg yolks


For filling:

  1. Chop pineapple roughly into smaller chunks and further chop it into smaller pieces using a food processor.
  2. Strain the juice out using a cheesecloth or strainer.
  3. Place pineapple into a shallow pan, and cook over low heat, stirring every once in a while. Once almost dry, add brown sugar, corn syrup, and lemon juice. Keep stirring to prevent the mixture from sticking.
  4. When the mixture looks thick and caramelized, add butter and stir into the pineapple. Once combined, adjust the flavor to your preference and remove it from heat. Transfer to a separate bowl and let cool completely.

For dough:

  1. Cream butter until light and fluffy. Sift in powdered sugar and mix into the butter, scraping down sides occasionally with a spatula.
  2. Mix in egg yolks one at a time.
  3. Sift in milk powder, parmesan cheese, and condensed milk. Fold into the mixture using a spatula.
  4. Sift in cake flour and salt, and fold into the mixture again. Be careful not to over mix or the texture won’t be as flaky!
  5. Gently form into a dough and wrap with cling film. Rest on the kitchen counter for 30 min.
  6. Measure out the pineapple filling and dough, keeping a 3:4 ratio (e.g. I used 21g : 28g for the pineapple mold, and 18g : 24g for the square mold), and roll into small balls. Flatten the dough and place filling inside, folding the edges carefully to seal it in. Roll again to get rid of any cracks.
  7. Press the dough into each mold lightly until the mold is completely filled, and place the molded pastries on a baking tray lined with parchment paper.
  8. Bake in the oven at 170C°C /340 °F for 10 - 15 minutes, and flip each cake over carefully with a pair of tongs. Return to the oven and bake for another 5 - 10 minutes.
  9. Remove pineapple cakes from the oven and let cool before removing from molds. These are best enjoyed 1 - 2 days later, so store them in an airtight container. At room temperature, they’ll stay fresh for 3 - 5 days, and in the fridge, up to 7 days!
Did You Make This Recipe?
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These are seriously some of the best, melt-in-your-mouth pastries I’ve ever had, I love, love, love pineapple cakes so much! A flaky, buttery shortbread crust paired with a sweet, chewy pineapple filling? Perfection.

Here’s how to make my favorite pineapple cakes from scratch! I would say this one’s a little more on the difficult side but it’s definitely worth a try.

Recipe video

Bon Appétit

If you’re also worried about your luggage becoming overweight with the sheer amount of pineapples cake you try to bring back from Taiwan every time (it’s true…), you need to give this recipe a try!

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