When I think of Pineapple Cake Bars, I am transported back to sun-soaked family gatherings and cheerful summer picnics. This dessert has a way of bringing a little piece of paradise to any occasion. The tangy sweetness of pineapple combined with a buttery crust and a luscious, coconut-infused icing creates a harmony of flavors that is simply irresistible. Whether you’re preparing for a casual get-together or a special celebration, these Pineapple Cake Bars are bound to be a hit. Let’s dive into the detailed instructions for creating this delightful treat.
Ingredients
For the Crust and Topping:
Pinch of salt
1 ½ cups all-purpose flour
¾ cup cold butter, cubed
½ cup sugar
For the Filling:
Pinch of salt
2 large eggs
½ cup flour
1 cup sugar
16 oz can crushed pineapple
½ cup sour cream
For the Icing:
1 teaspoon coconut extract
1 cup powdered sugar
2 tablespoons half and half
How To Make Pineapple Cake Bars
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Greasing your baking dish thoroughly is crucial to ensure the bars come out easily and intact.
Step 2: Prepare the Crust
Combine Ingredients: In a large mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of sugar, and a pinch of salt. Mix these dry ingredients until they are well blended.
Incorporate Butter: Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture becomes crumbly. This step is essential for achieving a tender and flaky crust.
Reserve and Press: Set aside 1 cup of the crumbly mixture for the topping. Press the remaining mixture firmly into the bottom of a well-greased 9×13-inch baking dish, ensuring an even layer.
Bake the Crust: Place the baking dish in the preheated oven and bake the crust for about 15 minutes, or until it turns lightly golden. This pre-baking step helps create a sturdy base for the filling.
Step 3: Prepare the Filling
Mix Ingredients: In another bowl, whisk together 2 large eggs, ½ cup of flour, 1 cup of sugar, a pinch of salt, 16 oz of drained crushed pineapple, and ½ cup of sour cream. Mix until the ingredients are well combined and the mixture is smooth.
Spread Over Crust: Once the crust has baked and cooled slightly, pour the pineapple filling over it. Spread the filling evenly to ensure each bar will have a consistent flavor.
Step 4: Add the Topping
Sprinkle Reserved Mixture: Take the reserved crumbly mixture and sprinkle it over the filling layer. This will create a delicious, crunchy topping that contrasts beautifully with the soft filling.
Step 5: Bake the Bars
Final Bake: Place the baking dish back in the oven and bake for about 1 hour. The top should be golden brown, and the filling should be set. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning.
Step 6: Prepare the Icing
Mix Ingredients: While the bars are cooling, prepare the icing. In a small bowl, beat together 1 cup of powdered sugar, 1 teaspoon of coconut extract, and 2 tablespoons of half and half until smooth. If the icing is too thick, add a little more half and half to reach the desired consistency.
Step 7: Final Touches
Cool the Bars: Allow the bars to cool in the baking dish for about 15-20 minutes. This cooling time helps the filling set further and makes slicing easier.
Drizzle Icing: Once the bars have cooled, drizzle the coconut-infused icing over the top. Use a spoon or a piping bag for precise drizzling.
Slice and Serve: Cut the bars into individual servings. For an extra touch, garnish with a sprinkle of shredded coconut or a few additional pineapple tidbits.
Variations and Tips:
Add Some Nuts:
For added texture and flavor, sprinkle chopped macadamia nuts or pecans over the filling before adding the crumb topping.
Use Fresh Pineapple:
If you have fresh pineapple available, finely chop it and use it in place of canned pineapple. Just ensure it’s well-drained to avoid excess moisture in the filling.
Gluten-Free Option:
Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free. Ensure that the blend includes a binding agent like xanthan gum.
Extra Flavor:
Add a teaspoon of lime zest to the filling for a hint of citrusy brightness that pairs beautifully with the pineapple and coconut flavors.
Serving Suggestions:
These bars are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Conclusion:
Pineapple Cake Bars are a delightful combination of tropical flavors and comforting textures. The buttery crust, sweet and tangy pineapple filling, and coconut-infused icing create a dessert that is both simple to make and incredibly satisfying. Whether you’re sharing these bars at a summer picnic, a holiday gathering, or just enjoying them with a cup of tea, they’re sure to bring a smile to everyone’s face. Enjoy the process of making these bars and savor each bite of this delicious treat!
Pineapple Cake Bars
Ingredients
- 1 1/2 cups all-purpose flour for crust and topping
- 3/4 cup cold butter cubed, for crust and topping
- 1/2 cup sugar for crust and topping
- pinch salt for crust and topping
- 2 large eggs for filling
- 1/2 cup all-purpose flour for filling
- 1 cup sugar for filling
- 16 oz crushed pineapple drained, for filling
- 1/2 cup sour cream for filling
- pinch salt for filling
- 1 cup powdered sugar for icing
- 1 tsp coconut extract for icing
- 2 tbsp half and half for icing
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly.
- In a large bowl, combine 1 ½ cups flour, ½ cup sugar, and a pinch of salt. Add the cubed butter and cut it into the mixture until crumbly. Reserve 1 cup of this mixture for the topping and press the remaining into the bottom of the prepared dish. Bake for 15 minutes until lightly golden.
- In another bowl, whisk together eggs, ½ cup flour, 1 cup sugar, salt, drained pineapple, and sour cream until smooth. Pour the filling over the cooled crust and spread evenly.
- Sprinkle the reserved crumbly mixture evenly over the filling layer.
- Bake for about 1 hour until the top is golden and the filling is set. If browning too quickly, cover loosely with foil.
- While the bars cool, mix powdered sugar, coconut extract, and half and half until smooth. Adjust the consistency with more half and half if needed.
- Cool the bars for 15-20 minutes, drizzle with icing, then slice and serve. Optionally, garnish with shredded coconut or pineapple tidbits.
