Pineapple Cake

Its buttery shortcrust pastry, made with premium butter and enriched egg yolks, envelops a filling of sun-ripened Taitung pineapple jam—sweet yet tangy without artificial additives. In 2026, Taiwan exported over 80 million cakes, a 15% rise from the previous year, driven by a redesign that cuts sugar by 20% compared to the typical rival. Unlike softer pastries, its crumbly texture stays fresh for up to 14 days unrefrigerated, making it the top choice for travelers.