Prepare the ingredients for the pineapple filling. Peel and core 2 Golden Diamond pineapples, then cut into small pieces (about 2 2/3 lbs).

Place the pineapple pieces in a food processor in batches and blend until crushed.

Strain the crushed pineapple through a sieve in batches, squeezing out as much juice as possible (you can save the juice for drinking).

Put the pineapple in a pan (a non-stick pan is recommended) and cook until the moisture evaporates.

Stir for a while, and when there is still some pineapple juice, add the brown sugar. Stir until the sugar dissolves and mixes well.

Stir again until the juice slightly reduces, then add the maltose and cook until the moisture evaporates.

Once the moisture evaporates, add the lemon juice and stir until the juice evaporates completely.

When it reaches this state, remove from heat and let cool. (If you have leftover filling, store it in the freezer.)

Prepare the ingredients for the pineapple cake crust. Sift the cake flour first.

Let the unsalted butter come to room temperature, cut into small pieces (left in the picture), and beat with a mixer until creamy (right in the picture).

Add the powdered sugar (left in the picture) and beat until the butter turns white (right in the picture).

Beat together 1 whole egg and 1 egg yolk, then gradually add the egg mixture. Beat well with a mixer after each addition before adding more egg mixture.

Add the cheese powder and beat well with a mixer (left in the picture). Add the milk powder and beat well with a mixer (right in the picture).

Gradually add the sifted cake flour.

Use a rubber spatula to mix by pressing (be careful not to overmix). Place the finished dough in a plastic bag and refrigerate for 30 minutes.

After chilling, take out an appropriate amount of dough and fill it into the mold, then weigh the dough. The dough in the mold should weigh about 1.2 oz, which is the total weight of the pineapple cake.

The crust should be about 2/3 of the mold's capacity (0.8 oz); the filling should be about 1/3 of the mold's capacity (0.4 oz).

After weighing, roll each portion into a ball and set aside.

Flatten the crust, wrap the filling inside, seal tightly, and roll into a ball with both hands. Place in the mold and press flat with your hand.

Place in a preheated oven at 340°F and bake for 10 minutes, then flip and bake for another 10 minutes. The surface should be a beautiful golden brown (if you want a flakier crust, you can slightly extend the baking time at your discretion).

Remove the pineapple cakes from the mold and place them on a wire rack to cool, and they're done.