Pineapple Cake Bars
These Pineapple Cake Bars are a delightful combination of a tender, buttery crust, a creamy pineapple filling, and a crunchy crumble topping. Topped with a sweet coconut icing, they are perfect for a summer dessert or a light, fruity treat anytime.
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.
Notes
For a tropical twist, consider adding a hint of lime zest to the filling or the icing.
Nutrition
Serving: 70gCalories: 250kcal
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