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Frosted Pineapple Squares

Frosted Pineapple Squares

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Serves about 20.
By Dennis W. Viau; modified from several Internet recipes.

The original recipe for this coffee cake supposedly came form a 1961 cookbook by the Fleischmann’s yeast company. I had to research many recipes before I could cobble together one workable recipe. This is not a sweet dessert, but it is a delicious baked treat that goes well with coffee or tea. I modified the recipe to bring it up to modern standards.


For the Filling:
½ cup (100g) granulated sugar
3 tablespoons corn starch
¼ teaspoon salt
1 egg yolk
1 1-pound 4-ounce (20 oz./567g) can crushed pineapple, juice divided
For the Pastry:
2/3 cup (160ml) milk
1 teaspoon sugar
1 package active-dry yeast (2¼ teaspoons)
¼ cup (30ml) warm water (~110°F/43°C)
4 egg yolks
1 cup (8 oz./230g) butter, room temperature
4 cups (20 oz./570g) flour
For the Frosting:
1 cup (130g) confectioner’s sugar
1 tablespoon light corn syrup
2 teaspoons pineapple juice/syrup (or water), more as needed


For the Filling:

Combine the ½ cup sugar, cornstarch, and salt in a saucepan. Mix well. Add the egg yolk and pineapple with juice, reserving about a tablespoon of the juice to use later in the frosting. Cook over medium heat, stirring constantly, until thickened, about 7 minutes. Set aside to cool.

For the Pastry:

Combine the milk and sugar in a large bowl.

In a small bowl, add the yeast to the warm water and stir to dissolve.

Add the yeast mixture to the milk mixture. Add the egg yolks and stir to combine.

Measure the flour into a large bowl. Add the butter. Cut the butter into the flour with a pastry blender until the mixture resembles coarse meal. Add the milk/yeast mixture. Stir to combine until dry enough to knead. Knead until smooth. The dough will be soft and moist, but not sticky.

Divide the dough into two equal halves. Set one half aside. Roll the other dough half into a rectangle to fit a small baking sheet (baker’s quarter sheet — about 9½ by 13 inches (24 by 33cm)).

Line the baking sheet with parchment paper (or grease). Place the dough rectangle on the baking sheet. Cover with the pineapple mixture, leaving the dough uncovered around the edges.

Roll the remaining dough the same as the previous one. Arrange on top of the pineapple filling and pinch the edges together to seal. Cut small slits in the top with a small knife or scissors in several places to create vent holes for steam.

Cover with plastic wrap and let rise about 1 hour. The vent holes might need to be opened again later.

Heat the oven to 375°F (190°C).

Bake for 35 to 40 minutes. Remove from the oven and allow to cool.

For the Frosting:

Combine the frosting ingredients and blend well, adding more liquid a few drops at a time to the desired consistency.

Frost the loaf and let the frosting harden a few minutes. Then cut into squares for serving.