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Taiwanese Pineapple Cake

Taiwanese pineapple cake or fèng lí sū (鳳梨酥) is a classic and traditional Taiwan cuisine. The combination of the crumbly exterior and the sweet pineapple filling creates a delightful contrast in textures and flavors. This Taiwanese pineapple cake recipe is great for festive treats or as gifts.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 17
Calories: 185 kcal
Course: Dessert , Snacks
Cuisine: Asian , Chinese , Taiwanese

Ingredients

Filling:
  • 1 pineapple (Fresh, at least 3.7 pounds)
  • ½ cup light corn syrup
  • ¼ cup sugar
  • ⅛ teaspoon cinnamon powder
Dough:
  • 10.5 tablespoons unsalted butter (Soft)
  • ½ cup powdered sugar
  • ⅛ teaspoon salt
  • ¼ cup milk powder
  • 1.5 cups cake flour
  • 2 tablespoons all purpose flour
  • 1 large egg (Weighted 2.2 oz with the shell on)

Instructions

    Cup of Yum
  1. Make pineapple filling ahead of time and let it cool off. See details for how to make pineapple filling. You can use store bought pineapple filling if you like to make the process easier. 
  2. Put 10.5 tablespoons of soft unsalted butter into the mixing bowl. (Take the unsalted butter 1-2 hours at room temperature before using it. Or, you can microwave it for 5-8 seconds straight from the fridge.) 
  3. Use an electric mixer to blend the unsalted butter to smooth. 
  4. After that, add ½ cup of powdered sugar and ⅛ teaspoon of salt into the unsalted butter. Mix it well. 
  5. Next, add ¼ cup of milk powder, 1.5 cups of cake flour and 2 tablespoons of all purpose flour. Then, mix it well.
  6. Crake one large egg (The weight of the egg is 2.2 oz with the shell on.) 
  7. Mix it well with an electric mixer. 
  8. Using your hands to knead the dough together. Don’t over knead it. Once the dough comes together, stop kneading it. 
  9. Wrap the dough with plastic wrap while working on the filling. (If you knead the dough too long or your house temperature is warm. You may want to put the wrapped dough into the fridge for 30 minutes while you work on the filling.)
  10. When the pineapple filling completely cools off, roughly divide the filling into 17 portions. Then, roll them into a long shape. Wear gloves and brush a layer of melted unsalted butter (½ teaspoon) on the gloves. (You can brush vegetable oil if you like.) This can prevent the filling sticking on the gloves while working on the filling. 
  11. Roughly divide the dough into 17 portions. 
  12. Then, roll each dough into a long shape. 
  13. Place a piece of parchment paper on the tray.
  14. Take a piece of dough and flatten it. 
  15. Put a piece of pineapple filling from step 10 on the flatten dough. 
  16. Fold and close the dough with filling. 
  17. Roll the dough with filling into a long shape and put it into the rectangular mold. (You can use different shaped molds.) 
  18. Use the tool to press it down. 
  19. Repeat steps 14 to 18 steps for the rest of the dough and filling. Preheat the oven at 320 F and bake it for 15 minutes. 
  20. After that, take them out and use a tong to flip the other side. Bake another 10 minutes at 320 F or until it is slightly golden brown. (Be careful! Do not touch the metal mold with your hands directly while and after baking. It is hot and will burn your fingers! )
  21. When the pineapple cakes are done, use the tong to remove the mold and place them on the wire rack to let it cool off.

Notes

  • Make the pineapple filling ahead of time and let it cool off. 
  • Make the pineapple filling ahead of time and let it cool off. 
  • You can make your own pineapple filling or buy it in a package. If you want to shorten the preparation time, store bought filling is a great option. 
  • You can make your own pineapple filling or buy it in a package. If you want to shorten the preparation time, store bought filling is a great option. 
  • Wear gloves and brush some melted unsalted butter or vegetable oil (½ teaspoon) on the gloves. This can prevent the pineapple filling sticking on the gloves or hands while touching it. 
  • Wear gloves and brush some melted unsalted butter or vegetable oil (½ teaspoon) on the gloves. This can prevent the pineapple filling sticking on the gloves or hands while touching it. 
  • In this Taiwanese pineapple cake recipe, you can make around 15-18 pieces depending how big you want. I usually make 17. 
  • In this Taiwanese pineapple cake recipe, you can make around 15-18 pieces depending how big you want. I usually make 17. 
  • Roughly divide the pineapple filling into 17 portions. If you want to make it even and look better, the best is to weigh it. The total weight of pineapple filling divides 17. Each filling is around 22-23 g or 0.8oz.
  • Roughly divide the pineapple filling into 17 portions. If you want to make it even and look better, the best is to weigh it. The total weight of pineapple filling divides 17. Each filling is around 22-23 g or 0.8oz.
  • Use soft unsalted butter. Take the unsalted butter out 1-2 hours at room temperature before using it. Or, you can microwave the butter for 5-8 seconds when you take it straight from the fridge. 
  • Use soft unsalted butter. Take the unsalted butter out 1-2 hours at room temperature before using it. Or, you can microwave the butter for 5-8 seconds when you take it straight from the fridge. 
  • Use an electric mixer to beat the unsalted butter to a smooth texture.
  • Use an electric mixer to beat the unsalted butter to a smooth texture.
  • Then, add powdered sugar and salt. Mix it well. 
  • Then, add powdered sugar and salt. Mix it well. 
  • Add milk powder, cake flour and all purpose flour. Mix it well. Lastly, add the egg and mix it well. Use your hands to knead them together. Don’t need to knead too long. Once the dough comes together it is ok. 
  • Add milk powder, cake flour and all purpose flour. Mix it well. Lastly, add the egg and mix it well. Use your hands to knead them together. Don’t need to knead too long. Once the dough comes together it is ok. 
  • Wrap the dough with a plastic wrap to prevent drying while working on the filling.  If you knead the dough too long or your house temperature is warm. You may want to put the wrapped dough into the fridge for 30 minutes while you work on the filling.
  • Wrap the dough with a plastic wrap to prevent drying while working on the filling. 
  • If you knead the dough too long or your house temperature is warm. You may want to put the wrapped dough into the fridge for 30 minutes while you work on the filling.
  • Roughly divide the dough into 17 portions. If you want to make it even and look better, the best is to weigh it. The total weight of dough divides 17. Each dough is around 30g or 1 oz.
  • Roughly divide the dough into 17 portions. If you want to make it even and look better, the best is to weigh it. The total weight of dough divides 17. Each dough is around 30g or 1 oz.
  • Flatten a piece of dough, put the filling on the dough. Fold and close it. Roll into a long shape.
  • Flatten a piece of dough, put the filling on the dough. Fold and close it. Roll into a long shape.
  • You need a special tool to mold the dough after putting the filling. If you don’t want to buy it, you can make your own with some cardboards and foil. 
  • You need a special tool to mold the dough after putting the filling. If you don’t want to buy it, you can make your own with some cardboards and foil. 
  • Besides, you can use square or rectangular shape molds. Personally, I like rectangular mold because it is easier to roll into a long shape. 
  • Besides, you can use square or rectangular shape molds. Personally, I like rectangular mold because it is easier to roll into a long shape. 
  • Preheat the oven and bake them at 320 F for 15 minutes. Take it out, flip the other side and bake for another 10 minutes at 320 F until it’s lightly golden brown. 
  • Preheat the oven and bake them at 320 F for 15 minutes. Take it out, flip the other side and bake for another 10 minutes at 320 F until it’s lightly golden brown. 
  • Be careful not to touch the metal mold with your hands directly while and after baking. It is hot and will burn your fingers! Use a tong to flip and take out the pineapple cakes instead. 
  • Be careful not to touch the metal mold with your hands directly while and after baking. It is hot and will burn your fingers! Use a tong to flip and take out the pineapple cakes instead. 
  • After taking out the baked pineapple cakes, place them on the wire rack and let them cool off.
  • After taking out the baked pineapple cakes, place them on the wire rack and let them cool off.
  • Once they cool off completely, you can wrap them individually or put them into a plastic ziplock bag or airtight container. 
  • Once they cool off completely, you can wrap them individually or put them into a plastic ziplock bag or airtight container. 

Nutrition Information

Calories 185kcal (9%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 31mg (10%) Sodium 36mg (2%) Potassium 101mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 281IU (6%) Vitamin C 26mg (29%) Calcium 31mg (3%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 17Serving

Amount Per Serving

Calories 185

% Daily Value*

Calories 185kcal 9%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 31mg 10%
Sodium 36mg 2%
Potassium 101mg 2%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 281IU 6%
Vitamin C 26mg 29%
Calcium 31mg 3%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.