Soften the butter and shortening for later use.

Use a mixer to blend them well, then add the eggs one at a time, ensuring each is fully absorbed before adding the next. Mix thoroughly.

After the butter is well mixed, sift in the dry ingredients and mix well.

Press the mixture into a dough, place it in a plastic bag, and refrigerate for 30 minutes before using.

Use 35g of crust and 30g of filling per cake. Note: Adjust the amount of filling and crust according to your mold size.

Roll the crust into a ball, flatten it, wrap it around the filling, seal it, and shape it into an oval. Place it in the mold and press flat.

Preheat the oven to 375°F (190°C) for 10 minutes. Place the pineapple cakes in the oven and bake at 375°F (190°C) for 25 minutes. Adjust the oven temperature and time according to your oven.

Remove the baked pineapple cakes from the molds and let them cool. Homemade pineapple cakes, once packaged, are just as good as store-bought ones!