Pineapple Cake Bars
What a cheerful dessert these pineapple bars are! They are the ideal treat for spring and summer, packed full of pineapple pieces.
You can make quick and simple pineapple coconut cake bars with this recipe, which are great as a snack. For a fast energy boost, they’re a great grab-and-go item to have with you on outdoor excursions or to the park.
WHAT IS A PINEAPPLE BAR ?
Pineapple bars are a delightful dessert that have a moist, soft consistency similar to cake. You cut them into squares and enjoy them much like brownies or blondies!
We adore preparing these as a Sunday dessert. These are perfect for bringing along to summertime picnics and barbecues, or to curl up with in the winter when you’re pining away for warmer weather!
Ingredients For Pineapple Cake Bars
Components for the Topping and Crust:
- A dash of salt
- A quarter cup all-purpose flour
- ½ cup cubed cold butter and ½ cup sugar
Regarding the Filling:
- A dash of salt
- Two big eggs
- 1/4 cup of flour
- One cup of sugar
- 16 oz. can of pineapple crushed
- Half a cup of sour cream
Regarding the Icing:
- One tsp of extract from coconut
- One cup of sugar powder
Instruction For Pineapple Cake Bars
- Set the oven temperature to 175 degrees Celsius, or 350 degrees Fahrenheit.
- For the crust mixture, put the flour and sugar in a bowl.
- Until the mixture is crumbly, cut in the cold butter. One cup of this mixture should be saved for later use.
- Place the leftover crust mixture into a 9 x 13-inch baking dish that has been well-greased.
- Bake for fifteen minutes, or until the crust is gently brown.
- Mix the ingredients for the filling thoroughly in a separate basin. Over the baking dish’s previously baked crust, spread the filling.
- To create a crumbly topping, scatter the reserved crust mixture over the filling.
- Bake for one hour, or until the filling is set and the tops are brown.
- Give the bars ten to fifteen minutes to cool.
- Beat the icing ingredients in a separate bowl until completely mixed and smooth.
- Pour the frosting with the coconut flavour over the bars, adding extra half-and-half if necessary to get the right consistency.
- Cut the bars into portions and present them.
For this recipe, the pineapple truly does need to be well-drained! In order to remove as much liquid as possible, I advise using a mesh strainer.
- Since the texture of pineapple bars is gummy, a toothpick will not come out “clean.”
- Before slicing the bars, allow them to cool fully.
- The finest thing to use to cut them is a plastic knife.
196 k cal; 29 g of carbohydrates; 2 g of protein; 8 g of fat, including 5 g of saturated fat; 48 mg of cholesterol; 146 mg of sodium; 52 mg of potassium; 1 g of fibre; 20 gram mes of sugar; 288 I U of vitamin A; 2 mg of vitamin C; 12 mg of calcium; and 1 mg of iron.