There’s something irresistibly charming about a dessert that transports you straight to another place. The first time I tasted a Taiwanese Pineapple Cake, I was captivated by its rich, buttery crust and the luscious, sweet pineapple filling that practically melted in my mouth. This One Pan Taiwanese Pineapple Cake captures that magic and makes it easier than ever to recreate at home—no specialty molds required! Perfect for sharing at gatherings or enjoying with a cozy cup of tea, this recipe invites everyone to experience the comforting flavors of Taiwan.
With its accessible ingredients and straightforward steps, it’s a delightful way to break away from the ordinary dessert routine. Whether you choose a crumblier crust or prefer a more cake-like texture, each bite delivers layers of flavor and nostalgia, promising to win over friends and family alike. Get ready to impress with a treat that brings warmth and joy with every slice!
Why is One Pan Taiwanese Pineapple Cake so special?
Simplicity: This recipe brings the enchanting flavors of Taiwan right to your kitchen without complicated techniques or specialized equipment.
Versatile Crust Options: Choose between a crumblier texture or a cakey base, allowing you to customize it to your taste.
Unique Flavor Profile: The combination of sweet caramelized pineapple and a buttery crust creates an irresistible treat that intrigues the palate.
Quick and Easy: With just a few steps, you can whip up a crowd-pleasing dessert that will impress your guests at gatherings.
Comforting Indulgence: Perfect for pairing with a hot cup of tea, this cake wraps you in cozy flavors, making it a go-to for any occasion.
If you’re looking for more ways to elevate your baking, don’t miss out on the serving suggestions to enhance your dining experience!
One Pan Taiwanese Pineapple Cake Ingredients
• Dive into a delightful cooking journey with these essential ingredients!
For the Filling
- Canned Crushed Pineapple – The star of this dessert; remember to drain it well to keep your cake’s texture perfect!
- Unsalted Butter – Adds richness to the filling; make sure it’s softened to room temperature for easy mixing.
- Granulated Sugar – Sweetens the filling’s delightful flavor; adjust the amount based on the sweetness of your pineapple.
- Maltose – Brings out a unique, roasty sweetness synonymous with traditional pineapple cake; honey can be a great substitute.
For the Crust
- All-Purpose Flour – Essential for structure in the crust; sift it for a lighter texture.
- Baking Soda – Helps create a crispy crust; swapping it for baking powder can give a softer, cake-like texture instead.
- Sweetened Condensed Milk – Enhances the crust’s moisture and flavor; or use whole milk for a lighter option.
- Kosher Salt – Balances out the sweetness in both filling and crust; don’t skip this step!
- Egg – Gives the crust a lovely golden hue when used for the egg wash; integrating it into the dough adds richness.
Now that you’re equipped with the essential ingredients for your One Pan Taiwanese Pineapple Cake, let’s get baking!
How to Make One Pan Taiwanese Pineapple Cake
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Prepare the Filling: Start by draining and pressing the canned pineapple to remove excess liquid. Sauté it in butter with sugar and maltose over medium heat until it becomes golden brown and thickened, about 5-10 minutes. Set aside to cool.
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Preheat and Mix: Preheat your oven to 350°F. In a mixing bowl, cream together the softened butter, granulated sugar, baking soda, and kosher salt until fluffy. Add in the sweetened condensed milk and all-purpose flour, mixing until a dough forms. Divide this dough in half.
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Assemble the Cake: Press one half of the dough into a greased and lined 9×9″ pan, ensuring an even layer. Spread the cooled pineapple filling evenly over the dough. Roll out the remaining dough and place it over the filling, pressing down gently to seal.
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Bake: Brush the top of the cake with beaten egg for a golden finish. Bake in the preheated oven for 30-40 minutes, or until it is golden brown and a toothpick inserted in the center comes out clean.
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Cool and Slice: Once baked, allow the cake to cool completely in the pan before slicing it into squares or rectangles. For best results, store leftovers in an airtight container.
Optional: Serve warm with a scoop of vanilla ice cream for a delightful treat.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These One Pan Taiwanese Pineapple Cake desserts are perfect for busy home cooks looking to save time! You can prepare the pineapple filling up to 3 days in advance. Simply sauté the drained pineapple with sugar and maltose, let it cool, and store it in an airtight container in the refrigerator. Additionally, the dough can be prepped and shaped, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours. When you’re ready to bake, just press the chilled dough into the pan, layer the filling, and follow the baking instructions. This way, you’ll enjoy a delightful dessert that retains its flavor and texture, impressing family and friends with minimal effort!
Expert Tips for One Pan Taiwanese Pineapple Cake
• Drain Pineapple Well: Ensure the canned crushed pineapple is thoroughly drained to avoid a soggy crust, which can ruin the dessert’s texture.
• Adjust Sugar According to Pineapple: If using sweetened canned pineapple, reduce the granulated sugar in the filling to balance sweetness effectively.
• Control Crust Texture: For a crumblier crust, mix the egg directly into the dough rather than using it as an egg wash, which alters the final texture.
• Cool Before Cutting: Patience is key! Allow the cake to cool completely before slicing for cleaner, more attractive pieces that won’t crumble apart.
• Experiment with Flavors: Don’t hesitate to add spices, like cinnamon or a touch of vanilla extract, to the filling to enhance the flavor of your One Pan Taiwanese Pineapple Cake.
One Pan Taiwanese Pineapple Cake Variations
Feel free to get creative and make this delightful cake your own with these simple twists!
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Lighter Crust: Substitute sweetened condensed milk with evaporated milk and replace baking soda with baking powder for a fluffier texture.
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Spice It Up: Add a pinch of cinnamon or a splash of vanilla extract to the pineapple filling for an aromatic boost that enhances every bite.
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Fruit Swap: Experiment with different fruit fillings, like apple or peach, to give your cake a new flavor profile that excites your palate.
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Nutty Addition: Incorporate crushed nuts, like walnuts or almonds, into the crust for an unexpected crunch that complements the sweet filling beautifully.
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Coconut Twist: Mix in shredded coconut with the pineapple for a tropical twist that takes your taste buds on a mini-vacation.
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Savory Flair: Add a touch of ginger or lime zest to the filling for a refreshing zest that balances sweetness with a hint of tartness.
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Vegan-Friendly: Replace the butter with coconut oil, omit the egg, and use a plant-based milk for a delightful vegan version of this beloved dessert.
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Heat It Up: For the spice lovers, a dash of red pepper flakes in the filling can create a surprising flavor contrast that tingles on the tongue.
What to Serve with One Pan Taiwanese Pineapple Cake?
Indulging in a slice of this delightful dessert begs for the perfect accompaniments to enhance its flavor and experience.
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Vanilla Ice Cream: Creamy and cool, it contrasts beautifully with the warm pineapple filling, creating a scrumptious balance.
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Whipped Cream: Light and airy, a dollop brings a touch of elegance while adding richness to every bite.
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Fresh Berries: Juicy strawberries or blueberries add a burst of freshness and a touch of tartness to complement the sweetness.
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Mint Tea: The herbal notes of mint tea pair wonderfully, refreshing your palate and enhancing the tropical flavors.
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Coconut Flakes: Sprinkle some toasted coconut on top for an exotic twist that pairs perfectly with the pineapple.
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Green Tea: The earthy flavor of green tea synergizes with the rich butteriness of the cake, creating a harmonious experience.
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Mango Sorbet: For an additional tropical flair, the cool, sweet sorbet will echo the pineapple’s flavors while cleansing the palate.
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Almond Milk: Serve chilled almond milk to add a nutty undertone that complements every layer of flavor in the cake.
With these delightful pairings, your journey into Taiwanese flavors will be elevated to a whole new level!
Storage Tips for One Pan Taiwanese Pineapple Cake
Room Temperature: Keep your cake covered at room temperature for up to 2 days. If it’s humid, consider refrigerating to maintain texture.
Fridge: Store leftover One Pan Taiwanese Pineapple Cake in an airtight container in the fridge for up to 3 days. This helps retain its moistness and flavor.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer bag. Enjoy within 2 months for the best taste.
Reheating: To enjoy your cake warm, microwave slices for 10-15 seconds or reheat in the oven at 350°F for about 10 minutes until warmed through.
One Pan Taiwanese Pineapple Cake Recipe FAQs
What type of pineapple should I use for this recipe?
Absolutely! I recommend using canned crushed pineapple for convenience, but you can also use fresh pineapple. Just make sure to finely chop it and drain any excess juice to avoid a soggy filling.
How should I store leftover One Pan Taiwanese Pineapple Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 2 days. If you live in a humid climate, it’s best to refrigerate it to prevent spoilage, where it can last for up to 3 days.
Can I freeze One Pan Taiwanese Pineapple Cake, and if so, how?
Yes, you can freeze the cake! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge and reheat in the microwave for a few seconds or in the oven at 350°F for about 10 minutes.
What if my crust turns out too soggy?
If you find your crust soggy, it likely means the pineapple filling was too wet. Make sure you drain and press the pineapple thoroughly before cooking it down to thicken. Additionally, you can try incorporating the egg into the dough instead of using it as a wash, which creates a firmer crust texture.
Are there any dietary considerations I should be aware of?
Yes! This recipe is vegetarian-friendly. If you need to cater to allergies, make sure to use alternatives for the sweetened condensed milk, such as coconut cream or almond milk, to avoid dairy. Always check that your canned pineapple is free from preservatives if you are dealing with sensitivities.
Can I use a different fruit filling for this recipe?
Very! You can experiment with various fruit fillings such as apple, peach, or even mixed berries. Just ensure they are properly drained and prepared similarly to the pineapple filling so the texture remains consistent.
Delicious One Pan Taiwanese Pineapple Cake You’ll Adore
Ingredients
Equipment
Method
- Prepare the Filling: Drain and press the canned pineapple, sauté in butter with sugar and maltose over medium heat until golden brown and thickened, about 5-10 minutes. Set aside to cool.
- Preheat and Mix: Preheat oven to 350°F. Cream together softened butter, granulated sugar, baking soda, and kosher salt until fluffy. Add sweetened condensed milk and all-purpose flour, mix until dough forms. Divide dough in half.
- Assemble the Cake: Press one half of the dough into a greased and lined 9x9" pan. Spread cooled pineapple filling over the dough. Roll out remaining dough, place over filling, pressing gently to seal.
- Bake: Brush top with beaten egg. Bake for 30-40 minutes until golden brown and a toothpick inserted comes out clean.
- Cool and Slice: Allow cake to cool completely in the pan before slicing into squares.