Can I use canned pineapple for the filling?

Yes, you can use canned crushed pineapple, but ensure it's well-drained and cooked down thoroughly to remove excess moisture. Fresh pineapple generally provides a superior, more vibrant flavor and texture for your Taiwanese Pineapple Cake.

How do I get the perfect golden crust on my Taiwanese Pineapple Cake?

Bake at the recommended temperature, flipping the molds halfway through baking. This ensures even browning on all sides, giving you that iconic golden finish on your Taiwanese Pineapple Cake.

What kind of molds do I need for Taiwanese Pineapple Cake?

You’ll need specific pineapple cake molds, usually small square or rectangular metal molds. These help achieve the traditional shape and crisp edges, making your homemade Taiwanese Pineapple Cake look authentic.

Can I make Taiwanese Pineapple Cake ahead for meal prep?

Absolutely! The filling can be made 2-3 days in advance and stored in the fridge. The dough can also be prepared and chilled for up to 2 days before baking, making it a great 'meal prep recipe' for easy assembly later.

What's the healthiest way to prepare Taiwanese Pineapple Cake?

To make it healthier, reduce the sugar in the filling slightly, use fresh pineapple for more nutrients, and consider a whole wheat pastry flour blend for a portion of the dough. This allows for a more 'healthy eating' approach.

Where can I buy quality Taiwanese Pineapple Cake molds?

You can find Taiwanese Pineapple Cake molds at specialty baking stores, Asian grocery stores, or easily online through retailers like Amazon or Etsy. They are a worthwhile investment for this specific recipe.

My pineapple filling is too runny, what should I do?

Continue cooking the filling over low heat, stirring constantly, until all the liquid has evaporated and it reaches a very thick, jam-like consistency. It should hold its shape when cooled, which is crucial for a successful Taiwanese Pineapple Cake.

Why is my shortbread dough crumbling?

This usually means your butter wasn't soft enough or you overworked the dough. Ensure butter is at room temperature, and mix just until combined. Add a tiny bit of milk or water, one teaspoon at a time, if needed to bring it together.

Taiwanese Pineapple Cake Recipe With Golden Filling

Name: Taiwanese Pineapple Cake
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Cuisine: Taiwanese
Ingredients: 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

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