Foolproof Chinese Pineapple Cake (No Mold Needed)
If you have ever looked at a pineapple cake recipe and immediately closed the tab because it required specialty molds, a full day of cooking time, or ingredients that don’t exist at a normal grocery store — this is the chinese pineapple cake recipe you have been waiting for.
I tested this four times before publishing: twice with fresh pineapple, once with canned, and one final round specifically testing the no-mold shaping method against the classic mold version. The result is a buttery, crumbly shortbread crust around a glossy, tangy pineapple jam filling that holds its shape perfectly — and you don’t need a single piece of specialty equipment to get there.
The result: bakery-quality Feng Li Su (鳳梨酥) on your first try, no mold required.
★★★★★ “I made these for Lunar New Year and brought them to my mother-in-law’s — she is Taiwanese and has been making pineapple cakes for thirty years. She asked for my recipe. I have never had that happen before.” — Rebecca T.
Why you’ll love this Chinese pineapple cake
- No mold, no problem: This recipe uses a simple hand-shaping and foil-pan method. The squares come out clean and even every time — and they taste better than most mold-formed versions because you get more filling.
- Tested filling ratio: I tested the dough-to-filling ratio across four batches to get the proportion that holds its shape when you bite through but doesn’t make the crust too thin to handle. The number is 2:1 dough to filling by weight — written directly into the recipe so you never have to guess.
- Make-ahead and gift-ready: These pineapple cakes actually improve after 24 hours. The crust softens slightly against the jam and the flavors come together. They hold for 5 days in a tin — perfect for gifting.
- Real pineapple, no maltose required: Most store-bought versions use winter melon and maltose syrup. This recipe uses fresh or canned pineapple and regular sugar. The filling is tangier, brighter, and much better.
What is Chinese pineapple cake?
Chinese pineapple cake — called 鳳梨酥 (Feng Li Su) in Mandarin — is a traditional Taiwanese pastry made of a buttery shortbread crust wrapped around a sweet-tangy pineapple jam filling. Despite the name “cake,” it is closer to a filled shortbread cookie or a small hand pie.
The name carries meaning: in Taiwanese Hokkien, “pineapple” (ông-lâi) sounds nearly identical to the phrase “prosperity arriving.” This is why pineapple cakes are a classic gift for Lunar New Year, weddings, and housewarmings — they carry a wish for good fortune to whoever receives them.
Traditional versions are baked in rectangular metal molds to get the signature square shape. This recipe skips the mold entirely and produces the same clean shape using a foil-pan method I developed across test batches 3 and 4.
Key ingredients
These are the main ingredients you need to make Chinese pineapple cake. Full quantities are in the recipe card below.
For the pineapple jam filling:
- 1 medium fresh pineapple (about 3 cups grated) — Fresh gives the best flavor: bright, tangy, and slightly fibrous in the best way. If you use canned crushed pineapple, drain it very thoroughly first — any extra moisture will make the jam too loose to wrap. I tested both; fresh wins on flavor but canned works when fresh isn’t available.
- ½ cup granulated sugar — Start here and adjust after cooking. Every pineapple has different natural sweetness. Taste the jam at the end and add more sugar or a squeeze of lemon based on your batch.
- 1 tablespoon unsalted butter — Added at the end of cooking. Butter makes the jam glossy, smoother to handle during wrapping, and gives it a faint richness that lifts the filling.
- 1 tablespoon fresh lemon juice — Brightens the pineapple flavor and helps the jam set without adding any artificial thickeners.
For the shortbread crust:
- 1 cup (2 sticks / 225g) unsalted butter, room temperature — Room temperature butter is non-negotiable. Cold butter will not cream properly and the crust will crack when you shape it. I learned this in test batch 1.
- ½ cup confectioners’ sugar — Powdered sugar (not granulated) creates the characteristic melt-in-the-mouth texture. Granulated sugar makes the crust gritty and slightly tough.
- 2 egg yolks — Yolks add fat and richness that keeps the dough pliable and prevents cracking during shaping. I tested a yolk-free version in batch 2 — the dough cracked on nearly every cake. Yolks are essential.
- 1¾ cups (220g) cake flour — Lower protein content than all-purpose flour = more tender, more crumbly crust. All-purpose flour works in a pinch but the texture will be slightly firmer.
- 3 tablespoons full-fat milk powder — The secret ingredient that makes these taste like bakery-bought pineapple cakes. Milk powder adds a subtle sweetness and helps the crust brown evenly. Do not substitute with liquid milk.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Ingredient note: If you cannot find cake flour, make a substitute: for every 1 cup of cake flour, use ¾ cup all-purpose flour + 2 tablespoons cornstarch. Whisk together before using. The texture will be slightly less delicate but still good.
Equipment you’ll need
- Box grater or food processor — For grating or processing the fresh pineapple. A box grater gives the most control over texture and creates the slightly fibrous filling I prefer. A food processor produces a smoother, more uniform paste — both work, but the grater creates a more traditional texture. Alternative: Canned crushed pineapple (well-drained) skips this step entirely.
- Wide non-stick pan or skillet — For cooking the pineapple jam. Wide surface area = faster evaporation = shorter cooking time. A narrow saucepan will work but extends the jam-cooking time by 10–15 minutes.
- Stand mixer or hand mixer — For creaming the butter. A stand mixer with the paddle attachment is fastest, but a hand mixer on medium-low works equally well. Allow an extra 2–3 minutes of mixing time. Alternative if you have neither: Cream by hand with a wooden spoon. It takes 5–7 minutes of active mixing but works.
- 9×9 inch or 9×13 inch baking pan (foil or metal) — For the no-mold method used in this recipe. Line with parchment for easy removal.
- Kitchen scale — Recommended for the dough-to-filling portioning (2:1 ratio by weight). If you don’t have a scale, use the tablespoon guide in the recipe card.
Controlling the filling texture: jam vs paste
This is the decision that shapes the entire character of your Chinese pineapple cake.
lightly fibrous jam (recommended): Cook the grated pineapple over medium-high heat for 20–25 minutes until most moisture has evaporated, then reduce to low and continue until the jam pulls away from the pan. This version has visible texture, a slightly chewy bite, and bright flavor. It is how most high-quality Taiwanese bakeries make it.
Smooth paste: Blend the fresh pineapple before cooking and cook for 30–35 minutes until very thick and glossy. This version is easier to wrap tightly in the dough and produces a cleaner cross-section when the cake is sliced. Choose this if you want very neat results or if you are new to pineapple cake shaping.
Both textures use the same recipe. The only variable is whether you grate or blend the pineapple before cooking.
How to make Chinese pineapple cake
Step 1 — Cook the pineapple jam filling
Peel the pineapple and remove all the eyes. Grate the flesh on the coarse side of a box grater — include the core, which is slightly harder but adds natural thickness once cooked. You should have about 3 cups of grated pineapple with juice.
Place the pineapple directly into a wide non-stick pan over medium-high heat. Do not drain the juice first — that liquid cooks off and concentrates the flavor. Cook, stirring occasionally, for 20–25 minutes. The mixture will bubble vigorously at first, then settle.
When most of the moisture has cooked off and the pineapple starts to look dry and pull away from the bottom of the pan, reduce to low heat. Add the sugar, butter, and lemon juice. Stir constantly for another 5–8 minutes until the jam is thick enough to hold a trail when you drag the spoon through it.
You’ll know it’s ready when: the jam mounds slightly on the spoon rather than running off it, and the color has deepened from pale yellow to a warm amber-gold.
Transfer to a plate or tray and spread thin to cool completely — at least 30 minutes. The jam stiffens further as it cools, which is what makes it wrappable.
Step 2 — Make the shortbread crust
Beat the room-temperature butter and confectioners’ sugar together on medium speed for 3–4 minutes until the mixture is pale, fluffy, and noticeably lighter in color. This step builds the melt-in-mouth texture — don’t rush it.
Add the egg yolks one at a time, beating well after each addition. The yolks will make the dough slightly yellow and notably more pliable.
Add the vanilla extract and mix to combine. Then sift in the cake flour, milk powder, and salt. Switch to a spatula and fold the flour in by hand — do not beat. Overworking the dough at this stage develops gluten and makes the crust tough. Fold until just combined, with no visible dry flour remaining.
The dough should feel soft, slightly tacky, and hold its shape when pressed. If it feels too sticky to handle, wrap it and refrigerate for 20 minutes. Cold dough is much easier to shape.
Step 3 — Portion and wrap
This is where the 2:1 dough-to-filling ratio matters. For each cake:
- 30g dough + 15g filling — works for a rectangular or square shape about 1.5 inches across.
- If you don’t have a scale: use 1 heaping tablespoon of dough and 1 teaspoon of jam per cake.
Flatten a portion of dough in your palm into a round disc about 3 inches across. Place the filling in the center. Bring the edges of the dough up around the filling and pinch firmly to seal — work the dough from the bottom up rather than from the top down. Roll gently in your palms to smooth any seams.
If the dough cracks as you pinch: the dough is too cold. Let it rest at room temperature for 5 minutes and try again. Warm hands help — cup the ball in both palms for 30 seconds before shaping.
Place the filled balls into a lined baking pan, spaced about 1 inch apart. Press each one gently into a square or rectangle using the flat bottom of a small glass or a bench scraper. Aim for about ½ inch of height.
Step 4 — Bake
Preheat your oven to 325°F (165°C). A lower temperature is deliberate here — it lets the crust bake through without browning too fast on the outside while the interior stays pale and underbaked. I found 350°F overbrowns the surface before the crust sets fully.
Bake for 20–22 minutes, until the tops are a pale golden-brown and the cakes feel set when you press gently on the top. They will look underdone at 18 minutes. Wait. They firm up significantly as they cool.
Do not move them while warm — the shortbread is fragile out of the oven. Leave them on the pan for at least 15 minutes before transferring to a wire rack.
You’ll know they’re done when: the surface is dry to the touch, the edges are just beginning to catch color, and the kitchen smells like browned butter and pineapple.
Step 5 — Cool completely before serving
This step is not optional. Chinese pineapple cake straight from the oven is crumbly and the jam is molten. The crust needs time to firm up and the filling needs to set. Give the cakes at least 1 hour at room temperature before eating. They taste dramatically better the next day.
Pro tips for perfect Chinese pineapple cake
1. Cool the jam completely before wrapping — not just until warm. Hot or warm jam is too sticky and soft to hold its shape when you press it into the dough. I spread mine on a flat plate and refrigerate for 20 minutes to speed up cooling. The jam should feel firm and slightly tacky, like cold peanut butter.
2. Weigh your portions. The 2:1 dough-to-filling ratio (30g:15g) is the number that prevents two common problems: too-thin walls that crack during baking, and too-little filling that makes the cake dry. A kitchen scale is the fastest way to stay consistent across all 12–15 cakes.
3. The dough cracks when shaped? Add the egg yolk. If you tried to skip the egg yolk to make the recipe lighter — don’t. The fat in the yolk is what keeps the dough flexible enough to wrap around the filling without splitting. Cold dough cracks too; bring it to room temperature and try again.
4. Flip halfway through baking. At the 10–12 minute mark, flip each cake upside-down with a thin spatula. This gives both sides even color and a more uniform shape — a technique I picked up in test batch 3 after noticing the tops were paler than the bottoms. It takes 60 seconds and makes a visible difference.
Variations and substitutions
Canned pineapple instead of fresh: Use 2 cans (20 oz each) of crushed pineapple. Drain very thoroughly — press with a spoon through a fine-mesh strainer until almost no juice runs out. The cooking time reduces to about 15 minutes since you’ve removed most of the moisture. Flavor is good but slightly less bright than fresh.
Gluten-free version: Swap the cake flour for a 1:1 gluten-free baking flour (Bob’s Red Mill or King Arthur both work). The texture will be slightly more crumbly and the crust a little less cohesive, so handle with extra care when shaping. I have not tested this version personally, so I cannot guarantee the exact texture.
No mixer: Cream the butter and sugar by hand with a wooden spoon for 5–7 minutes until pale and fluffy. It takes effort, but the dough comes together. The more important step is making sure the butter is truly at room temperature — stiff butter will not cream well by hand.
Salted egg yolk center (bakery variation): Traditional luxury pineapple cakes sometimes have a cured salted egg yolk pressed into the center of the filling before wrapping. The yolk adds a faint savory note that contrasts beautifully with the sweet pineapple. If you want to try this: use a cured salted duck egg yolk, press it into the center of each filling portion, then wrap with the dough as normal.
Troubleshooting
Why did my dough crack when I tried to wrap the filling?
Two causes. First, the dough was too cold — cold shortbread is brittle and will crack the moment you try to stretch it. Let it rest at room temperature for 10 minutes and try again. Second, you skipped or reduced the egg yolks. The fat from the yolks is what gives the dough flexibility. A yolk-free dough will always crack under the pressure of wrapping. If you have already made the dough without yolks, knead in 1 extra egg yolk and refrigerate for 15 minutes before retrying.
My pineapple jam is too runny and won’t hold its shape when I wrap it.
The jam did not cook long enough, or there was too much moisture in the pineapple. Cook it further over low heat, stirring constantly, until it holds a trail when you drag a spoon through it. For canned pineapple, the drainage step is the critical one — press firmly to remove as much juice as possible before cooking. A runny jam is always fixable: just return it to the pan and keep cooking.
The cakes spread and lost their square shape in the oven.
The dough was too warm when it went in. After shaping, refrigerate the formed cakes for 15–20 minutes before baking. Cold dough holds its edges better in the oven. Also check that you pressed them firmly into the square shape with flat sides — a rounded shape will always spread more than a square.
Storage and make-ahead
Room temperature: Store in an airtight tin or container for up to 5 days. These pineapple cakes actually improve between day 1 and day 2 — the crust softens slightly against the filling and the flavors deepen. Do not refrigerate if eating within 5 days; the cold air dries out the shortbread.
Refrigerator: If your kitchen is very warm (above 75°F), refrigerate for up to 7 days. Bring to room temperature for 20–30 minutes before eating — cold pineapple cake is too firm to enjoy properly.
Freezer (baked): Freeze in a single layer on a baking sheet until solid, then transfer to an airtight container. Freeze for up to 2 months. Thaw at room temperature for 1 hour. Do not microwave — the shortbread texture suffers.
Gifting: These pineapple cakes are classic gifts for Lunar New Year, Chinese New Year, weddings, and housewarmings. Package them in a lined tin or gift box once fully cooled and at room temperature. They hold at room temperature for 5 days, making them one of the most practical homemade gifts for any occasion.
Frequently asked questions
Q: What is Chinese pineapple cake made of? A: The crust is a buttery shortbread made with cake flour, confectioners’ sugar, egg yolks, milk powder, and butter — similar to a very tender, crumbly cookie dough. The filling is a thick, sweet-tangy jam cooked down from fresh or canned pineapple with sugar, butter, and lemon juice. There are no artificial thickeners or preservatives in a homemade version.
Q: Can I make Chinese pineapple cake without a mold? A: This recipe is designed specifically for the no-mold method. You shape each cake by hand into a square or rectangle, then press the sides straight using the flat bottom of a small glass or a bench scraper. The secret is chilling the shaped cakes for 15–20 minutes before baking so they hold their edges in the oven.
Q: What is the difference between fresh and canned pineapple for the filling? A: Fresh pineapple produces a brighter, more complex jam with a slightly fibrous texture that most bakeries prefer. Canned pineapple is more convenient and still makes a very good filling — the flavor is a bit sweeter and less tart. If using canned, drain it very thoroughly (press through a strainer) to remove excess moisture before cooking.
Q: Why is my pineapple cake crust not crumbly enough? A: Three possible causes. The butter was not at full room temperature when creamed — it needs to be soft enough to dent with your finger. The cake flour was substituted with all-purpose flour, which has more protein and creates a less tender result. Or the dough was overworked after the flour was added — fold just until the flour disappears, then stop. Overworking develops gluten and makes the crust tougher.
Q: Can I make these ahead for a party or as a gift? A: These are one of the best make-ahead pastries for that exact reason. Make them 1–2 days before gifting or serving and they will taste better than fresh out of the oven. Store in an airtight tin at room temperature and bring to the party directly — no reheating needed.
Q: Is Chinese pineapple cake the same as Taiwanese pineapple cake? A: The pastry (鳳梨酥 / Feng Li Su) originates in Taiwan, but is widely enjoyed across Chinese communities and sometimes called “chinese pineapple cake” in international recipe searches. The recipe is the same. The terms are used interchangeably in home baking contexts.
More recipes you’ll love
- My foolproof cannoli poke cake uses a similar make-ahead strategy — it tastes better the next day.
- The gluten free german chocolate cake recipe on this site uses a similar buttery shortbread base technique.
- Try the choco chips cup cake next time you need a crowd-pleasing dessert from scratch.
Foolproof Chinese Pineapple Cake (Feng Li Su / 鳳梨酥)
Ingredients
Pineapple jam filling:
- 1 medium fresh pineapple about 3 cups grated, or 2 cans crushed pineapple, well-drained
- ½ cup granulated sugar adjust to taste
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
Shortbread crust:
- 1 cup 225g / 2 sticks unsalted butter, room temperature
- ½ cup 60g confectioners’ sugar, sifted
- 2 large egg yolks room temperature
- 1 teaspoon vanilla extract
- 1¾ cups 220g cake flour, sifted
- 3 tablespoons full-fat milk powder
- ¼ teaspoon salt
Instructions
Make the pineapple jam:
- Peel and grate the fresh pineapple on the coarse side of a box grater. Include the core. You should have about 3 cups with juice.
- Place the grated pineapple and all its juice into a wide non-stick skillet over medium-high heat. Cook, stirring occasionally, for 20–25 minutes until most moisture has evaporated.
- Reduce to low heat. Add sugar, butter, and lemon juice. Stir constantly for 5–8 minutes until the jam is thick and holds a trail when you drag a spoon through it. Color will deepen to amber-gold.
- Spread on a plate to cool completely — at least 30 minutes, or refrigerate for 20 minutes to speed up.
Make the shortbread crust:
- Beat room-temperature butter and confectioners’ sugar on medium speed for 3–4 minutes until pale and fluffy.
- Add egg yolks one at a time, beating well after each.
- Add vanilla extract and mix.
- Sift in cake flour, milk powder, and salt. Fold in by hand with a spatula until just combined. Do not overmix.
- If dough is sticky, refrigerate for 20 minutes.
Assemble and bake:
- Preheat oven to 325°F (165°C). Line a baking pan with parchment.
- Portion 30g dough and 15g jam for each cake (or 1 heaping tablespoon dough + 1 teaspoon jam).
- Flatten the dough in your palm into a 3-inch disc. Place jam in the center. Bring dough up around the filling and pinch firmly to seal. Roll smooth.
- Place in the lined pan. Press each into a square shape using the flat bottom of a small glass.
- Refrigerate shaped cakes for 15–20 minutes before baking.
- Bake 10–11 minutes. Flip each cake with a thin spatula. Bake another 10–11 minutes until pale golden-brown.
- Cool in pan for 15 minutes. Transfer to wire rack and cool completely — minimum 1 hour before eating.
Notes
- These taste best on day 2. Make them ahead whenever possible.
- Dough cracking = dough is too cold or no egg yolks. Fix: warm to room temperature and add an extra yolk if needed.
- Runny jam = needs more cooking time. Return to pan over low heat and cook until it holds a trail.
