These Copycat Pineapple Lumpia are a delightful twist on a classic treat, combining sweet, juicy pineapple with a crispy, golden wrapper. In just 25 minutes, you can create a dessert that’s both indulgent and surprisingly light, with a perfect balance of tropical sweetness and satisfying crunch. The warm, caramelized filling contrasts beautifully with the flaky exterior, making every bite a little burst of sunshine.
With only 10 minutes of prep, this recipe is ideal for satisfying sudden cravings or impressing guests with minimal effort. The rich, buttery aroma as they bake will fill your kitchen, while the vibrant flavors and textures—creamy, tangy, and crisp—make these lumpia an irresistible treat. Perfect for any occasion, they’re a bite-sized reminder that dessert can be both easy and extraordinary.
What You’ll Need for Copycat Pineapple Lumpia
- 8 ounces cream cheese, softened (leave at room temperature for 30 minutes)
- ½ cup crushed pineapple, drained (use canned or fresh for a tropical twist)
- ¼ cup powdered sugar (or substitute with granulated sugar for a slightly different texture)
- 1 teaspoon vanilla extract (use pure vanilla for the best flavor)
- 10 egg roll wrappers (spring roll wrappers work too)
- ¼ cup butter, melted (unsalted butter recommended)
- ½ cup sugar (granulated or coarse sugar for a crunchy coating)
How to Make Copycat Pineapple Lumpia
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
- In a small bowl, mix together the softened cream cheese, crushed pineapple, powdered sugar, and vanilla extract until smooth and well combined.
- Place a large spoonful of the cream cheese mixture in the center of an egg roll wrapper. Dip your finger in water and brush the edges of the wrapper to help seal it.
- Roll the wrapper starting from one corner, tucking in the sides as you go, and continue rolling until sealed. Repeat with the remaining wrappers and filling.
- Place the melted butter in a shallow bowl and the sugar in another. Roll each lumpia in the butter, then coat it evenly in the sugar.
- Arrange the coated lumpia on the prepared baking sheet, leaving space between each one. Bake for 15 minutes, or until golden brown and crispy.
- Serve warm and enjoy the sweet, creamy, and crunchy goodness!
Sweet & Tangy Sauce Pairings
Elevate your Copycat Pineapple Lumpia with a drizzle of caramel sauce or a side of raspberry coulis for a fruity twist. For a tropical vibe, try a coconut cream dip—just mix ½ cup coconut milk with 1 tablespoon powdered sugar and a splash of vanilla. These sauces add a delightful contrast to the crispy, sweet lumpia.
Perfect Serving Suggestions
Serve these lumpia warm as a dessert or snack at your next gathering. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. For a fun presentation, sprinkle with toasted coconut flakes or a dusting of powdered sugar before serving.
Storage & Reheating Tips
Store leftover lumpia in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 5-7 minutes until crispy. Avoid microwaving, as it can make them soggy. For longer storage, freeze unbaked lumpia on a tray, then transfer to a freezer bag for up to 1 month—bake straight from frozen, adding a few extra minutes to the cooking time.
Fun Recipe Variations
Switch up the filling by adding shredded coconut or chopped macadamia nuts for extra texture. For a chocolatey twist, mix in 2 tablespoons of cocoa powder or drizzle melted chocolate over the baked lumpia. You can also swap the pineapple for mango puree for a tropical flavor variation.
Time-Saving Tips for Busy Cooks
Prep the filling ahead of time and store it in the fridge for up to 24 hours. Use a pastry brush to quickly apply water to the egg roll wrappers, speeding up the sealing process. If you’re short on time, skip the sugar coating and simply dust the baked lumpia with powdered sugar for a similar sweet finish.
Copycat Pineapple Lumpia
Ingredients
- 8 ounces cream cheese, softened
- ½ cup crushed pineapple
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 10 egg roll wrappers
- ¼ cup butter, melted
- ½ cup sugar
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, mix together cream cheese, crushed pineapple, powdered sugar, and vanilla.
- Place a large spoonful of mixture in the middle of an egg roll wrapper. Using your finger, dip it in water, and brush the edge of the egg roll wrapper.
- Roll the egg roll starting from the corner, then tucking in the sides, and continue rolling to the end of the wrapper. Repeat with the remaining egg roll wrappers.
- Place the melted butter in a shallow bowl and the sugar in a separate shallow bowl. Roll each lumpia in the butter, and then in the sugar. Place each egg roll on a foil-lined baking sheet.
- Bake for 15 minutes or until golden brown. Serve warm.