Cleta's Pineapple Cake

Cleta gave me a whole pan of this super ono pineapple cake.  It was like a pan manju with pineapple filling.  The recipe is from Mochi Mommy and is actually called One Pan Taiwanese Pineapple Cake.

Thank you, Cleta!!

Ingredients

Pineapple Filling

• 2 tbsp unsalted butter
• 2 20 oz cans crushed pineapple
• 1/4 cup granulated sugar
• 1/2 cup maltose 

Crust

• 1 cup room temperature unsalted butter 
• 1 cup sugar
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1/4 cup sweetened condensed milk
• 2 1/2 cup all purpose flour
• 1 egg beaten

Instructions

• In a strainer, drain the cans of crushed pineapple. Gently press the crushed pineapple against the sides to squeeze out as much liquid as possible.
• In a large skillet over medium heat, melt butter. Add strained pineapple, sugar, and maltose. Cook over medium heat until all ingredients are dissolved and all the liquid is evaporated, about 5-10 minutes. Pineapple mixture should turn a golden brown and have no liquid left bubbling at the bottom of the pan. Remove from heat and set aside.
• Preheat oven to 350 degrees and grease and line a metal 9x9" baking pan.
• In a large mixing bowl, cream butter, sugar, baking soda, and salt until light and fluffy.
• Add sweetened condensed milk and flour and gently mix until a dough forms. Divide dough in half.
• Press half the dough into your prepared baking pan until dough is evenly flat.
• Gently spread about 1 1/2 cups of the pineapple filling over the dough (you probably will have about 1/2 cup of pineapple leftover).
• With a large piece of plastic wrap, gently flatten out the remaining half of the dough into a roughly 9x9" square. Transfer flattened dough to your pan, placing it on top of the pineapple filling and gently pressing the dough until it touches the edges of the pan.
• Brush the top of the dough with the beaten egg (you may not need to use the whole egg) and bake for 30 to 40 minutes or until crust is golden brown and a toothpick inserted in the center comes out clean.
• Allow pastry to cool completely before slicing into rectangles. Leftovers keep in an airtight container in the fridge for three to five days.