Dive Into Delight: Pineapple Cake Bars Recipe

Pineapple Cake Bars are a tropical delight, bringing together the sunny sweetness of pineapple with the comfort of a cake. These bars are perfect for any occasion, from summer picnics to cozy gatherings. With a buttery crust, luscious pineapple filling, and a hint of coconut icing, they’re sure to transport your taste buds to paradise. Let’s embark on a culinary journey to create these irresistible Pineapple Cake Bars.

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

Instructions:

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine flour, sugar, and salt.
Add cubed cold butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Reserve 1 cup of the mixture for the topping.
Press the remaining mixture firmly into the bottom of a greased 9×13 inch baking pan.

2. Make the Filling:

In another bowl, whisk together eggs, flour, sugar, and salt until well combined.
Stir in crushed pineapple (undrained) and sour cream until evenly mixed.
Pour the filling over the prepared crust, spreading it evenly.

3. Add the Topping:

Sprinkle the reserved crumb mixture evenly over the pineapple filling.

4. Bake and Cool:

Bake in the preheated oven for 35-40 minutes until the top is golden brown and the filling is set.
Remove from the oven and let it cool completely in the pan on a wire rack.

5. Prepare the Coconut Icing:

In a small bowl, whisk together powdered sugar, coconut extract, and half and half until smooth.
Drizzle the icing over the cooled cake bars.

6. Slice and Serve:

Once the icing is set, slice the cake bars into squares.
Serve and enjoy the tropical bliss!

Cook Notes and Variations:

Toasted Coconut: Sprinkle toasted coconut over the icing for extra texture and flavor.
Macadamia Nuts: Add chopped macadamia nuts to the topping for a Hawaiian twist.
Cream Cheese Swirl: Swirl softened cream cheese into the pineapple filling for added richness.

Frequently Asked Questions (FAQs):

Q: Can I use fresh pineapple instead of canned?

A: Yes, you can use fresh pineapple, but make sure to finely chop it and drain any excess juice to prevent the filling from becoming too watery.

Q: Can I make these cake bars ahead of time?

A: Absolutely! These bars actually taste better the next day as the flavors meld together. Bake and ice them the day before serving for optimal flavor.

Q: Can I use a different extract for the icing?

A: Of course! Feel free to substitute coconut extract with vanilla extract or rum extract for a different flavor profile.

Q: How should I store leftover cake bars?

A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage; just thaw in the refrigerator before serving.

Keto Versions:

Almond Flour Crust: Replace all-purpose flour with almond flour and use a keto-friendly sweetener for the crust and filling.
Coconut Cream Icing: Use coconut cream instead of half and half and a keto-approved sweetener for the icing.

Low-Carb Versions:

Coconut Flour Crust: Substitute all-purpose flour with coconut flour for a low-carb crust option.
Stevia Sweetener: Use powdered stevia or erythritol instead of sugar for the filling and icing.

Savor the taste of the tropics with these irresistible Pineapple Cake Bars. Whether you’re dreaming of a Hawaiian getaway or simply craving a delightful dessert, these bars are sure to hit the spot. With their buttery crust, tangy pineapple filling, and coconut-infused icing, they offer a burst of sunshine in every bite. So, whip up a batch and transport yourself to paradise with every mouthful!