I Made Buttery Pineapple Cakes From Scratch
These are seriously some of the best, melt-in-your-mouth pastries I’ve ever had, I love, love, love pineapple cakes so much! A flaky, buttery shortbread crust paired with a sweet, chewy pineapple filling? Perfection.
Here’s how to make my favorite pineapple cakes from scratch! I would say this one’s a little more on the difficult side but it’s definitely worth a try.
You can find the recipe for these right here:
Ingredients:
PINEAPPLE FILLING
1 whole pineapple (around 1kg)
3 tbsp corn syrup
4 tbsp brown sugar/dark muscovado sugar
1 tbsp freshly squeezed lemon juice
1 tbsp unsalted butter
Pinch of salt
BUTTERY PASTRY
1 1/2 sticks of butter, softened
1/2 cup powdered sugar
4 tbsp milk powder
1 tbsp grated parmesan cheese
2 tbsp condensed milk
2 cups cake flour
1 tsp salt
2 egg yolks
Note: Measurement for corn syrup and sugar depends on how sweet you like your filling to be. If you’ve struck gold and found yourself a super sweet pineapple, use less sugar!
Steps:
Making the filling -
Chop pineapple roughly into smaller chunks and further chop into smaller pieces using a food processor.
Strain the juice out using a cheesecloth or strainer.
Place pineapple into a shallow pan, and cook over low heat, stirring every once in a while. Once almost dry, add brown sugar, corn syrup and lemon juice. Keep stirring to prevent mixture from sticking.
When mixture looks thick and caramelized, add butter and stir into the pineapple. Once combined, adjust flavor to your preference and remove from heat. Transfer to a separate bowl and let cool completely. Combine flour, sugar and salt in a bowl. Add in hot water slowly while stirring, then mix in room temperature water while continuing to stir.
Making the crust -
Cream butter until light and fluffy. Sift in powdered sugar and mix into the butter, scraping down sides occasionally with a spatula.
Mix in egg yolks one at a time.
Sift in milk powder, parmesan cheese and condensed milk. Fold into the mixture using a spatula.
Sift in cake flour and salt, and fold into the mixture again. Be careful not to over mix or the texture won’t be as flaky!
Gently form into a dough and wrap with cling film. Rest on the kitchen counter for 30 min.
Measure out the pineapple filling and dough, keeping a 3:4 ratio (e.g. I used 21g : 28g for the pineapple mold, and 18g : 24g for the square mold), and roll into small balls. Flatten the dough and place filling inside, folding the edges carefully to seal it in. Roll again to get rid of any cracks.
Press the dough into each mold lightly until the mold is completely filled, and place the molded pastries on a baking tray lined with parchment paper.
Bake in the oven at 170C°C /340°F for 10 - 15 minutes, and flip each cake over carefully with a pari of tongs. Return to the oven and bake for another 5 - 10 minutes.
Remove pineapple cakes from oven and let cool before removing from molds. These are best enjoyed 1 - 2 days later, so store them in an airtight container. At room temperature, they’ll stay fresh for 3 - 5 days, and in the fridge, up to 7 days!
If you’re also worried about your luggage becoming overweight with the sheer amount of pineapples cake you try to bring back from Taiwan every time (it's true...), you need to give this one a try. Share your results with me, and remember to like and subscribe if you'd like to keep watching!
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Best Pineapple Chiffon Cake Pillowy Soft
How to make Pineapple Chiffon Cake, pillowy soft and cloud like texture. This chiffon recipe is fail proof and you can bake like a pro at home. Just follow my tips and tricks shown in the video.
Here's what you'll need:
5 egg yolks.
1/4 cup sugar (50g)
1/4 cup oil (60ml)
1/3 cup pineapple juice (75ml)
1/2 tsp vanilla (3ml)
1 cup cake flour (100g) spooned & leveled
1 tsp baking powder (5g)
1/4 tsp salt (2g)
5 egg whites
1 tsp lemon juice (5ml)
1/2 cup sugar (100g)
If cake flour is not available in your region, you can make your own easy peasy
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I appreciate you all so much. Thank you for showing love and support in everything I do and for that I will work hard to give you the best and easy to make recipes.
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Soft And Fluffy Condensed Milk Bread
Beautiful Garlic Bread:
Raisin Bread
Brioche Bread
Honeysoft Buns
Buttersoft Buns
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Bakery Style Pineapple Cake Recipe Without Oven By Tasty Food With Maria???????? | Best Pineapple Cake
Today you'll learn how to make bakery style pineapple cake recipe without oven by chef maria. It is soft delicious juicy and moist cake recipe everyone love this cake which is very easy to make and amazing in taste.
#pineapplecake #bestcakerecipe #bakerystylecake #bakerystylepineapplecake #chefrecipe #bakerycake #classicpineapplecake #nooven #vanillapineapplecake #cakedecoration #bestpineapplecake #soft&juicypineapplecake #easycake #withoutoven #cakeinpateela #pateelabaking #freshpineapplecreamcake #freshcake #homemadecake #pineapplecakedesign #pineapplecakedecoration #pineapplecakebananekatarika
Ingredients
eggs 4
flour 100 gram
sugar 100 gram
baking powder 1/2 tsp
vanilla essence 1 tsp
oil 4 tbsp
cream 500 gram
pineapple 1 tin
milk 1 cup
baking pan: 7 inches mould size
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TRY THIS YUMMY HOLIDAY PINEAPPLE UPSIDE DOWN CAKE!
baking time and temp: 169°C for 30-35 minutes
baking pan used: 9X3 round pan
ingredients
1/4 cup granulated sugar
sliced pineapples
cherries
3/4 cup butter
1 cup sugar
1/2 tsp. salt
3 large eggs
2 tsp. baking powder
1 and 3/4 cup cake flour
1/2 cup milk
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Sunshine Pineapple Cake | Fast and Easy | Sheltering In Place
Sunshine Pineapple Cake | Fast and Easy | Sheltering In Place
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Sunshine Pineapple Cake
Ingredients:
Cake:
• 1 box yellow cake mix
• 4 eggs
• 1/2 cup oil
• 1 (8 oz) can crushed pineapple with juice
Frosting:
• 1 (8 oz) container whipped topping, thawed
• 1 small box instant vanilla pudding
• 1 (8 oz) can crushed pineapple with juice
Instructions:
Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
Pour into prepared baking pan and bake for 25-30 minutes.
Allow to cool completely.
In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice.
Spread over the top of cooled cake.
Serve and Enjoy!