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Taiwanese Pineapple Cake
- Total Time: 115 minutes
- Yield: 24 cakes 1x
- Diet: Gluten Free
Description
Dive into the buttery, sweet world of homemade Taiwanese pineapple cakes! This family-friendly recipe features a tender shortbread crust and a vibrant golden pineapple filling.
Ingredients
Scale
- Buttery Shortbread Dough:
- 1 cup (226g) unsalted butter, softened
- 2 ½ cups (300g) all-purpose flour
- ½ cup (60g) powdered sugar
- 1 large egg yolk
- Golden Pineapple Filling:
- 2 medium fresh ripe pineapples (about 4 cups grated), peeled and cored
- ½ cup (100g) granulated sugar
- 2 tablespoons maltose or corn syrup
- ¼ teaspoon salt
Instructions
- Prepare the Pineapple Filling: Peel, core, then grate or finely chop pineapples. Combine with granulated sugar and maltose/corn syrup in a heavy-bottomed pot. Cook over medium heat, stirring frequently, for 30-40 minutes until very thick and jammy. Cool completely.
- Mix the Shortbread Dough: In a large bowl, cream softened unsalted butter and powdered sugar until light and fluffy. Beat in the egg yolk. Gradually add all-purpose flour, mixing until a soft dough forms. Chill the dough for at least 30 minutes.
- Assemble and Bake the Cakes: Divide cooled pineapple filling (approx. 15g each) and chilled dough (approx. 25g each) into equal portions. Flatten a piece of dough, place filling in the center, and carefully wrap the dough around it, sealing completely. Gently press into pineapple cake molds.
- Bake: Bake at 350°F (175°C) for 15-20 minutes, flipping molds halfway through for even browning. Cool on a wire rack before unmolding.
Notes
- Flour alternatives: For a gluten-sensitive version, a 1:1 gluten-free flour blend works beautifully.
- Sweetener options: Reduce granulated sugar in the filling by 10-20% for a less sweet treat.
- Flavor enhancement: Add 1 teaspoon of lemon zest to the filling for extra brightness.
- Lower sugar variation: To make a slightly less sweet treat, simply reduce the granulated sugar in your filling by 10-20% without compromising flavor.
- Gluten-free variation: Substitute all-purpose flour with a 1:1 gluten-free baking blend. You might add a pinch of xanthan gum if your blend doesn’t already contain it.
- Troubleshooting – Filling too wet: Return to stove and cook longer until it’s very thick and jammy. It should resemble a firm paste.
- Troubleshooting – Dough too crumbly: This can happen if your butter wasn’t soft enough or if the flour-to-fat ratio is off. Add a tiny bit of milk or water, one teaspoon at a time, until the dough comes together.
- Troubleshooting – Cakes breaking when unmolding: Ensure they are cooled slightly but still warm enough to release easily. Sometimes, chilling the dough longer helps with structural integrity.
- Prep Time: 60 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baked
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 cake (~40g)
- Calories: 180 kcal
- Sugar: 9g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36.5g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 25mg
Keywords: Pineapple Cake, Taiwanese, Dessert, Shortbread, Golden Filling
