Welcome to your new favorite recipe! These Pineapple Cake Bars are the perfect balance of sweet, tropical flavors and crumbly goodness. If you’ve been searching for an easy-to-make dessert that captures the essence of a tropical getaway, you’re in the right place. Get ready to dive into a delightful treat that’s perfect for any occasion!
Ingredients
Scale
For the Crust and Topping:
1/4 teaspoon salt
1/4 cup all-purpose flour
1/2 cup cold butter, cubed
1/2 cup sugar
For the Filling:
1/4 teaspoon salt
2 large eggs
1/4 cup all-purpose flour
1 cup sugar
16 oz crushed pineapple (well-drained)
1/2 cup sour cream
For the Icing:
1 teaspoon coconut extract
1 cup powdered sugar
Optional substitutions:
Swap sour cream with Greek yogurt for a tangy twist.
Use gluten-free flour for a gluten-free version.
Instructions
Step1: Prepare the Crust
Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking dish.
In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Reserve 1 cup of this mixture for the topping and press the remaining crust mixture evenly into the prepared baking dish.
Bake for 15 minutes, or until lightly golden.
Step2: Make the Filling
In a separate bowl, whisk together eggs, flour, sugar, salt, sour cream, and crushed pineapple until smooth.
Pour the filling over the pre-baked crust and spread evenly.
Step3: Add the Topping
Sprinkle the reserved crust mixture over the filling to create a crumbly topping.
Bake for 60 minutes, or until the filling is set and the top is golden.
Step4: Finish with Icing
Let the bars cool for 10-15 minutes.
Whisk powdered sugar and coconut extract in a bowl until smooth. Drizzle over the cooled bars.
Slice into squares and serve!
Notes
Drain the pineapple thoroughly: Excess liquid can make the bars soggy.
Use fresh butter: It enhances the crumbly texture and flavor.
Chill before slicing: For cleaner cuts, refrigerate the bars for 15-20 minutes after cooling.
