Pineapple Cake Bars

How to make Pineapple Cake Bars

Ingredients:

For the crust and topping:

Pinch salt

1 ½ C. All purpose flour

¾ C. Butter cold and cubed

½ C. Sugar

For the filling:

Pinch salt

2 Large eggs

½ C. Flour

1 C. Sugar

16 oz. Can crushed pineapple

½ C. Sour cream

For the icing:

1 tsp. Coconut extract

1 C. Powdered sugar

2 Tbsp. Half and half

Instructions:

Heat the oven to 350 degrees.

Blend together the flour and sugar for the crust mixture.

Cut in the cold butter until the mixture is crumbly. Reserve 1 cup of this mixture for later.

Press the remaining crust mixture into the bottom of a well greased 9×13 baking dish.

Bake for 15 minutes.

Blend together the filling ingredients, and spread them over the pre-baked crust in the baking dish.

Top with the reserved crust mixture crumbled.

Bake for 1 hour.

Let cook for 15-20 minutes

Beat together the icing ingredients until smooth.

Drizzle the icing over the bars, adding more half and half if needed to thin the icing.

Slice and serve.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of flour for the crust and topping?

Yes, you can experiment with different flours, such as whole wheat flour or gluten-free flour blends, but keep in mind that it may slightly alter the texture and taste of the bars.

Can I substitute the sugar with a healthier alternative?

Yes, you can try using natural sweeteners like honey, maple syrup, or coconut sugar.

However, the sweetness level and texture of the bars may vary.

Is it necessary to refrigerate the Pineapple Cake Bars?

Yes, it’s recommended to store the bars in the refrigerator, especially if they are topped with icing.

This will help preserve their freshness and prevent the icing from melting.

Can I use fresh pineapple instead of canned crushed pineapple?

Yes, you can use fresh pineapple, but make sure to finely chop or crush it before adding it to the filling.

Adjust the quantity accordingly to match the canned pineapple amount.

Can I freeze Pineapple Cake Bars for later consumption?

Yes, you can freeze the bars without the icing. Wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container.

Thaw in the refrigerator before serving, and then drizzle with icing if desired.

Can I use a different fruit in place of crushed pineapple for the filling?

Yes, you can experiment with different fruits for the filling. Diced mango, peaches, or apricots could be delicious alternatives.

Can I use a different extract instead of coconut extract for the icing?

Certainly! If you’re not a fan of coconut flavor, you can use vanilla extract or any other extract that complements the taste of the bars.

Can I make these Pineapple Cake Bars ahead of time and freeze them?

Yes, you can make these bars ahead of time and freeze them. Once they are completely cooled, wrap them tightly in plastic wrap or aluminum foil, and store them in an airtight container in the freezer for up to a few months.

Can I reduce the amount of sugar in the recipe without affecting the taste?

Reducing the sugar may alter the sweetness of the bars. However, you can try using slightly less sugar and adjust it to your taste preferences.

Can I make these Pineapple Cake Bars in a different size baking dish?

Yes, you can use a different size baking dish, but the baking time might need adjustment. If using a smaller dish, the bars might be thicker, requiring a longer baking time, and vice versa for a larger dish.

Keep an eye on them while baking to ensure they don’t overcook or undercook.