In a large bowl, add unsalted butter. Sift in confectioners' sugar. Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy.

Add egg yolks and vanilla extract. Beat just until combined.

Sift in cake flour, milk powder, almond flour, and salt. Beat on low speed until just combined. Don't overmix.

Chill the dough in the fridge for 30 minutes.

Remove the dough from the fridge. Divide the dough into 22 pieces evenly (30-31 gr each). Shape into balls.

Flatten a ball of dough with your palms. Place a pineapple filling in the middle. Lift and stretch the dough over the filling to cover completely, and pinch to seal. Roll between your palms to smooth it out. Shape into a cylinder. Repeat with the remaining dough and fillings.

Put the filled dough into the molds. Flatten the dough with your hand. If the molds you have come with a press, coat the press with cake flour and remove the excess flour. Use that to press the dough to fit into the mold corners.

Bake for 15 minutes. Remove from the oven and flip the molds over. Return to the oven and bake again for 15 minutes or until golden brown.

Remove the molds. Transfer the pineapple cakes to a cooling rack to cool completely.