But I carved some time out of my afternoon and evening to bake some Taiwanese Pineapple cakes for my second time. The original recipe instructs one to drain the crushed pineapple, instead I cooked the crushed pineapple with its juices until it became jammy. Overall I’m really pleased with the bake, the pineapple flavour is much much better and the pastry shell is still crumbly. Place the filled cake inside the pineapple cake mold, seam side down, and gently press down with the plunger until it evenly fills the mold. Transfer the pineapple cakes to the fridge and preheat the oven to 350°F.