Elevate your dessert game with our irresistible Pineapple Cake Bars recipe! These delightful bars feature a buttery crust, a sweet pineapple filling, and a creamy coconut icing. Perfect for any occasion, from family gatherings to potlucks, these tropical-inspired treats are sure to impress. Try them today for a taste of paradise in every bite!
Unveiling the Recipe: Step-by-Step Guide
Ingredients
Before we embark on our baking adventure, let’s gather all the ingredients we’ll need:
For the Crust and Topping:
- 1 ½ cups All-purpose flour
- ¾ cup Cold and cubed butter
- ½ cup Sugar
- Pinch of salt
For the Filling:
- 2 large eggs
- ½ cup Flour
- 1 cup Sugar
- 16 oz. Can crushed pineapple
- ½ cup Sour cream
- Pinch of salt
For the Icing:
- 1 tsp. Coconut extract
- 1 cup Powdered sugar
- 2 tbsp. Half and half
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit. Grease a 9×13 baking dish to ensure easy removal of the bars later on.
- Prepare the Crust Mixture: In a mixing bowl, blend together the flour, sugar, and a pinch of salt for the crust mixture. Cut in the cold, cubed butter until the mixture becomes crumbly. Set aside 1 cup of this mixture for later use.
- Press and Pre-bake: Press the remaining crust mixture firmly into the bottom of the prepared baking dish. Bake in the preheated oven for 15 minutes until lightly golden.
- Mix the Filling: While the crust is baking, prepare the filling by blending together the eggs, flour, sugar, crushed pineapple, sour cream, and a pinch of salt until well combined.
- Assemble and Bake: Once the crust is pre-baked, spread the filling mixture evenly over the crust in the baking dish. Sprinkle the reserved crust mixture on top in a crumbled fashion. Bake the bars in the oven for 1 hour until the filling is set and the top is golden brown.
- Prepare the Coconut Icing: In a small bowl, beat together the coconut extract, powdered sugar, and half and half until smooth. Add more half and half if needed to achieve the desired consistency.
- Drizzle and Serve: Allow the bars to cool for 15-20 minutes before drizzling the coconut icing over the top. Slice into bars and serve.
FAQs:
- Can I use fresh pineapple instead of crushed pineapple?
While crushed pineapple is recommended for this recipe for its moisture content, you can use fresh pineapple if preferred. Just make sure to finely chop it to achieve a similar texture. - Can I omit the coconut extract from the icing?
If you’re not a fan of coconut flavor, you can omit the coconut extract from the icing. The bars will still be delicious with a classic powdered sugar glaze. - Can I make these bars ahead of time?
Yes, you can bake the bars ahead of time and store them in an airtight container at room temperature for up to 2 days. Add the icing just before serving for the freshest flavor. - Can I use Greek yogurt instead of sour cream in the filling?
Yes, Greek yogurt can be used as a substitute for sour cream in the filling for a lighter option. However, it may alter the texture slightly. - Can I freeze these Pineapple Cake Bars?
Yes, you can freeze the bars in an airtight container for up to 1 month. Thaw them in the refrigerator overnight before serving, and add the icing just before serving for the best taste and texture.
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