I’ve made a couple bachelors of pineapple cake recently using The Omnivore’s Cookbook recipe. It’s pretty straightforward and really good!
This is a “simplified” recipe. The only aspect I think is modified compared to normal recipes is that pineapple cakes are normally baked individually in special molds (could maybe try using muffin tins). This recipe shapes them more like bar cookies.
Pineapple “jam” filling
Bottom crust in a brownie pan
It’s done.
Finished piece! They’re sweet and strongly flavored so they’re good to eat in small amounts.
Recipe
Filling
- 700 g minced fresh pineapple
- 100 g (1/2 cup) sugar
- 80 g (1/3 cup) butter
- Lemon juice to taste. Maybe 1/2 tsp
- pinch salt
Crust
- 230 g (2 1/2 cups + 2 tablespoons) flour
- 40 g (1/4 cup) sugar
- 25 g (3 tablespoons) powdered milk
- 1 teaspoon baking powder
- 100 g (1 stick minus 2 teaspoons) butter, cubed and chilled
- 1 egg, plus 1 egg yolk
- Cook pineapple and other filling ingredients until all juice is evaporated, and mixture is thick, somewhat translucent, and a golden color. Chill.
- Mix dry ingredients. Cut in butter. Add eggs as only liquid and form into dough.
- Divid dough about in half. Roll one into the bottom crust — needs to be large enough to extend about 1″ up the sides of the pan. Fill with filling. Roll out other half of dough. Put on top of filling and seal crust edges.
- Bake ~25 min at 325°.
Notes
- You can bake individually in muffin tins or pineapple cake tins.
- This turns out not too sweet, but if you are really avoiding sugar/dislike things being to sweet, sugar in the filling can be reduced and sugar in crust omitted. If you have a very sweet pineapple, sugar in filling can probably also be omitted.