Divide the dough into 18g pieces (about 24-26) and form each piece into a ball.
Place the dough in between a large piece of plastic wrap, folded over.
Flatten the dough with your palm and with a rolling pin, roll each ball into a disc.
Place a ball of pineapple filling in the centre of the dough, and with the plastic wrap, gather up the dough, pressing it gently to cover the filling and seal.
Gently form the filled dough between the palm of your hands into a round ball.
Place the dough into a 50g mooncake mold and press firmly flat into it.
Invert the plunger to imprint the shape and release onto a parchment lined baking sheet.Note: if the dough is a little sticky, dust the mooncake mold with a little flour prior to adding the dough.
Repeat with the remaining pineapple cakes.
Preheat oven to 325°F/163°C.
Bake the pineapple cakes at 325°F/163°C for 22-25 minutes.
Cool the pineapple cakes completely on a wire rack.
Store in an airtight container at a cool room temperature for up to 1 week.