Taiwanese pineapple cake is a traditional pastry composed of a buttery, crumbly shortbread-like crust filled with a dense pineapple jam. The term "pineapple cake" is a direct translation of the Mandarin name 鳳梨酥 (fènglí sū), where fènglí means "pineapple" and sū refers to a flaky pastry. The dish is a type of filled pastry or small cake that became iconic in Taiwan during the 20th century. Originally influenced by Chinese pastry traditions, it evolved with local Taiwanese ingredients and Western baking techniques introduced during Japanese colonial rule (1895–1945). Early versions used winter melon to bulk out the filling, but modern artisanal variants emphasize pure pineapple for a tart-sweet flavor.

The pastry is deeply symbolic in Taiwanese culture: "pineapple" (fènglí in Mandarin and ong-lâi in Hokkien) sounds like "prosperity comes" in local dialects. As such, it is widely given as a gift during festivals and weddings. Its development represents a fusion of Han Chinese, Japanese, and indigenous Taiwanese culinary practices.