Easy Mini Pineapple Cakes Ready in 30 Minutes

Did You Know Mini Pineapple Cakes Are Taiwan’s Most Gifted Pastry—But Few Make Them at Home?

It’s true—these buttery, golden pockets of pineapple jam are so beloved, over 30 million are sold annually in Taiwan alone. Yet, most people assume they’re too fussy to bake from scratch. Today, we’re rewriting that story with a recipe so simple, you’ll wonder why you ever hesitated. These mini pineapple cakes are tender, fragrant, and just sweet enough to feel like a hug in every bite. Whether you’re craving a taste of nostalgia or a homemade gift that outshines store-bought treats, this is your invitation to roll up your sleeves and bake magic.

Picture this: a flaky, melt-in-your-mouth crust cradling a glossy dollop of caramelized pineapple filling. The first time I bit into one fresh from the oven, I understood why these petite delights spark such devotion. Unlike their often-too-sweet commercial cousins, homemade mini pineapple cakes strike a perfect balance—tangy fruit cut by rich pastry, all in a dainty package begging to be shared (or not).

Why This Recipe Works

Traditional pineapple cakes can intimidate with their precise folding techniques and specialty molds. But here’s the secret: our version keeps the soul of the classic while embracing simplicity. By using a press-in crust (no rolling pin required!) and a quick stovetop jam, we sidestep hours of labor without sacrificing flavor. The result? Bite-sized treasures with:

  • Texture contrast: Crumbly shortbread against sticky-sweet filling
  • Bright flavor: Fresh pineapple zing, not cloying candy notes
  • Freezer-friendly magic: Bake now, gift later—they keep for weeks!

Fun fact: In Taiwan, the golden hue of the filling symbolizes wealth and prosperity. As your kitchen fills with the scent of baking butter and tropical fruit, you’ll realize these mini pineapple cakes aren’t just desserts—they’re edible sunshine.

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Mini Pineapple Cakes

Delicious bite-sized pineapple cakes with a buttery crust and sweet pineapple filling.

Ingredients

Scale

For the Crust:

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, chilled
  • 1/2 cup pineapple jam
  • 1 egg yolk
  • 1 tbsp milk

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a bowl, mix flour and powdered sugar. Cut in chilled butter until the mixture resembles coarse crumbs.
  3. Add egg yolk and mix until a dough forms. Roll the dough into small balls and press into mini muffin tins to form crusts.
  4. Fill each crust with 1 tsp pineapple jam. Bake for 15-20 minutes or until golden brown.
  5. Remove from oven and let cool before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog

Mini Pineapple Cakes: A Bite-Sized Taste of Sunshine

There’s something undeniably joyful about mini pineapple cakes—tiny golden parcels of buttery pastry hugging a sweet-tart pineapple filling. Whether you’re hosting a tea party, packing a picnic, or simply craving a little tropical indulgence, these mini delights are sure to brighten your day. Let’s gather our ingredients and get baking!

Ingredients You’ll Need

  • 1 cup all-purpose flour – The foundation of our tender pastry. I like to sift mine for extra lightness.
  • ½ cup unsalted butter, chilled and cubed – Cold butter is key for that perfect flaky texture.
  • 2 tablespoons powdered sugar – Just a whisper of sweetness in the crust.
  • 1 egg yolk – Adds richness and helps bind the dough together.
  • 1 tablespoon ice water – Sometimes the dough needs a tiny splash to come together.
  • 1 cup pineapple jam or filling – Homemade is lovely, but a good-quality store-bought works too. Look for one with real pineapple bits!
  • 1 egg, beaten (for egg wash) – For that beautiful golden sheen.
  • A pinch of salt – Balances the sweetness and enhances flavors.

Step-by-Step Instructions

Step 1: Make the Pastry Dough
In a large mixing bowl, whisk together the flour, powdered sugar, and salt. Add the chilled butter cubes and use your fingertips to rub them into the flour until the mixture resembles coarse breadcrumbs. Work quickly so the butter stays cold—this is the secret to flaky layers!

Step 2: Bring the Dough Together
Make a well in the center and add the egg yolk. Gently mix with a fork, then drizzle in the ice water, a little at a time, just until the dough starts to clump together. Tip: If it feels too dry, add another teaspoon of water, but don’t overwork it.

Step 3: Chill the Dough
Shape the dough into a disc, wrap it in cling film, and let it rest in the fridge for at least 30 minutes. This relaxes the gluten and makes rolling easier later. While waiting, I like to prep my pineapple filling—if it’s too runny, a quick simmer on the stove thickens it up nicely.

Step 4: Roll and Cut
Lightly flour your surface and roll the dough to about ¼-inch thickness. Using a round cookie cutter (about 2 inches in diameter), cut out as many circles as you can. Re-roll the scraps once for extra cakes—waste not, want not!

Conclusion

These Mini Pineapple Cakes are a delightful bite-sized treat that brings a taste of the tropics to your kitchen. With their buttery crust, sweet pineapple filling, and golden-brown finish, they’re perfect for sharing at gatherings or enjoying as a cozy afternoon snack. Whether you’re a seasoned baker or just starting out, this recipe is simple enough to follow yet impressive in flavor and presentation.

Now it’s your turn! Whip up a batch and let us know how they turned out—did you add any personal twists? Share your baking adventures in the comments below, or explore more sweet treats in our dessert recipe collection. Happy baking!

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple will give your filling a brighter, tangier flavor. Just make sure to finely chop or puree it and cook it down with sugar until thickened to mimic the texture of canned filling.

How do I store leftover mini pineapple cakes?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them (unfrosted) for up to 2 months—just thaw and reheat before serving.

My dough is too crumbly. What did I do wrong?

This usually happens if the butter was too cold or the dough was overworked. Try adding a teaspoon of cold water at a time until it comes together, and handle the dough as little as possible.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture might be slightly different, but they’ll still be delicious.

Why did my pineapple filling turn out runny?

If the filling hasn’t thickened enough, simmer it a bit longer to evaporate excess liquid. A pinch of cornstarch (mixed with a teaspoon of water) can also help thicken it quickly.

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