Pineapple Cake Bars


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


Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a bowl, combine the flour and sugar for the crust mixture.

Cut in the cold butter until the mixture becomes crumbly. Set aside 1 cup of this mixture for later use.

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

Bake the crust for 15 minutes until lightly golden.

In another bowl, blend together the filling ingredients until well combined. Spread the filling over the pre-baked crust in the baking dish.

Sprinkle the reserved crust mixture over the filling, creating a crumbled topping.

Bake the bars for 1 hour, or until the top is golden and the filling is set.

Allow the bars to cool for 15-20 minutes.

In a separate bowl, beat together the icing ingredients until smooth and well combined.

Drizzle the coconut-infused icing over the bars, adding more half and half if needed to achieve the desired consistency.

Slice the bars into individual servings and serve.

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