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In a medium saucepan, combine the finely chopped pineapple, sugar, lemon juice, and maltose or corn syrup.
Cook over medium heat, stirring frequently, until the mixture thickens and becomes a paste, about 30-45 minutes.
Remove from heat and let the filling cool completely. Once cooled, divide into 12 equal portions and shape into small balls.
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
Add the egg yolk and mix until well combined.
In a separate bowl, sift together the all-purpose flour, milk powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Divide the dough into 12 equal portions and shape each portion into a ball.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Flatten each dough ball into a disc and place a ball of pineapple filling in the center.
Wrap the dough around the filling, ensuring it is completely enclosed. Gently press the filled dough into a rectangular or square shape.
Place the shaped cakes on the prepared baking sheet.
Bake the pineapple cakes in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
Remove from the oven and let the cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once completely cooled, the pineapple cakes are ready to be enjoyed.
Enjoy your meal!