Taiwanese Pineapple Cake

A deliciously flaky and caramelized Taiwanese pineapple cake with a sweet and tart homemade pineapple filling, baked to perfection in one pan.

By @kristen.morita

Original recipe source

Cook time: 40 minutes

Servings: 9

Ingredients

• 40 oz crushed pineapple drained
• 2 tbsp unsalted butter
• 0.25 cup granulated sugar
• 0.5 cup maltose
• 1 cup unsalted butter room temperature
• 1 cup sugar
• 0.5 tsp baking soda
• 1 tsp kosher salt
• 0.25 cup sweetened condensed milk
• 2.5 cups all-purpose flour
• 1 egg beaten

Instructions

1. Drain the crushed pineapple thoroughly to ensure no excess moisture remains.
2. In a saucepan, cook the butter, drained crushed pineapple, granulated sugar, and maltose over medium heat until thick and jammy.
3. Preheat your oven to 350°F (175°C) and line a 9x9” metal baking tin with parchment paper.
4. In a large bowl, cream together the room temperature butter, sugar, baking soda, and kosher salt.
5. Add the sweetened condensed milk and flour to the creamed mixture and mix to form a dough.
6. Press half of the dough evenly into the prepared baking tin. Spread the pineapple jam evenly over the dough layer.
7. Flatten the remaining dough into a square and carefully place it over the jam. Brush with beaten egg for a golden finish.
8. Bake in the preheated oven for 30 to 40 minutes, or until the crust is golden brown and a toothpick inserted comes out clean.