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If you grew up anywhere with summer heat, you probably have some sweet memories of sun-soaked afternoons and cool, juicy snacks. I swear, every time I bake a batch of these Pineapple Cake Bars, I’m suddenly seven again and standing barefoot on my grandma’s porch, mango juice running down my arms and someone hollering, “Don’t forget the sunscreen!” There’s something about the tangy pineapple and buttery crumb that makes my whole kitchen feel like a vacation. And let’s be honest—we need that now and then, right? These bars are basically sunshine in snack form.
When you’re craving a dessert that’s a little quirky and a lot nostalgic, this is the one. The base is crumbly, almost like a childhood sugar cookie recipe but grown up with a hint of coconut. The filling? Pure pineapple magic—creamy, sweet, just the right hint of tang. And the coconut drizzle on top takes it right over the edge—don’t even get me started! Whether you want a treat for a backyard BBQ, a family dinner, or just a post-work “I made it through Monday” snack, you cannot go wrong with these bars. Oh, and if you have a friend who “doesn’t like pineapple,” my kids’ friends tell me these change minds fast.
Why You’ll Love This Recipe
- Super Craveable Layers – Buttery, crumbly crust meets creamy pineapple filling, finished with a coconutty drizzle. (Good luck eating just one!)
- Tropical Comfort – Feels like a mini-holiday, even if you’re sitting at a kitchen table with school forms piled up.
- Potluck-Approved – Travels well, slices up pretty, and doesn’t need refrigeration right away.
- Easy Ingredients – All pantry basics with no pineapple fuss. Just grab crushed pineapple and you’re off.
- Make-Ahead Friendly – They keep beautifully—actually, I think the flavor gets even better after a night in the fridge!
Key Ingredients
All-Purpose Flour – This is your base for both the bottom crust and that glorious crumbly topping. If you need to, a 1:1 gluten-free blend works (I promise, the texture still comes out dreamy!).
Cold Butter – Honestly, don’t even think about swapping this for margarine. Cold, cubed butter gives you that flaky, melt-in-your-mouth bite. I sometimes use half salted for extra flavor (just me being a rebel).
Sugar – Good ol’ granulated for the crust and filling, and powdered for the glaze. If you only have coconut sugar, you can use that for a slightly deeper flavor, but that classic caramelized edge comes from white sugar.
Crushed Pineapple – I always go with canned in juice (not syrup). The secret? Drain super well—no one wants soggy bars! I press right down on it with a spatula to get as much juice out as I can.
Sour Cream – This makes things creamy and gives that subtle tang. Full-fat Greek yogurt is totally fair game (or swap in coconut yogurt for dairy-free).
Eggs – For structure. Room temp is best for blending, but you’ll survive if you forget (I usually do, honestly).
Coconut Extract – This is what makes it sing! That hint of tropical flavor totally transforms the bars. If you’re out, vanilla works in a pinch, but coconut really takes it home.
Half and Half – For the icing. Whole milk, coconut milk, or almond milk are all just fine if that’s what you have.
Check the recipe card at the bottom of this post for full quantities and step-by-step details—but if you’re a “measure with your heart” kind of baker, I support you!
Step-by-Step Instructions
Step 1: Preheat the Oven
Crank the oven up to 350°F (175°C) and grease a 9×13-inch baking pan (get those corners!). If you’ve got parchment paper, line the pan for super-easy lifting—the bars basically hop right out when they’re done. Maybe not literally…but you get me.
Step 2: Prepare the Crust
In a big bowl, mix 1 ½ cups flour, ½ cup sugar, and a pinch of salt. Add your cold, cubed butter. I use a pastry cutter (or just dive in with my fingertips if I’m feeling rustic) and work it until the texture is like sweet, pebbly gravel. Set aside about 1 cup of this mixture for the topping (seriously, don’t skip this or you’ll regret it come topping time).
Press the rest of the mixture firmly into the bottom of your pan. I use the bottom of a measuring cup for those crisp edges. Bake for 15 minutes, just until lightly golden and a little puffed. Let this cool while you work on the filling—no need to rush. Those crispy edges are worth it.
Step 3: Prepare the Filling
In a separate bowl, whisk together 2 eggs, ½ cup flour, 1 cup sugar, another pinch of salt, 16 ounces of well-drained crushed pineapple, and ½ cup sour cream. Whisk until smooth (except for those pineapple bits, of course). Pour this dreamy mix over your pre-baked crust and spread it out so everyone gets a good layer. It will look thick—don’t panic! It settles and sets beautifully in the oven.
Step 4: Add the Crumb Topping
Take the crumbly topping mixture you set aside earlier and sprinkle it all over the filling—no need for perfection. I sometimes toss in a handful of unsweetened coconut flakes here for extra crunch, especially if I’m feeling like I need a vacation. (Spoiler: that’s often.)
Step 5: Bake Until Beautiful
Bake for about one hour. Keep an eye on the top—if it starts looking a bit too golden, tent with foil for the last 20 minutes (foil is my best friend for “almost too brown” moments). When the filling is set and the top is a gorgeous golden brown, it’s showtime.
Step 6: Let Them Cool (Patience!)
Here’s the hard part. These bars need to cool in the pan for at least 15–20 minutes (longer is better, if you can stand the wait). If you try to cut or ice them too early, you’ll have more of a pineapple puddle than actual bars. Trust me, this is worth the extra coffee break.
Step 7: Coconut Icing Drizzle
Quick icing! In a bowl, whisk together 1 cup powdered sugar, 1 teaspoon coconut extract, and 2 tablespoons half and half. If it’s too thick, just add a splash more liquid—a little goes a long way. You want a glossy, drizzly consistency, not runny milk. Drizzle like you mean it over your cooled bars (I alternate between using a fork and a zip-top bag—it just depends on my mood). Extra points for a sprinkle of shredded coconut or a few pineapple tidbits on top for some island flair!
Serving Suggestions
These Pineapple Cake Bars truly fit in anywhere—book club, family movie night, the backyard BBQ, or just a treat after surviving a long Monday (or Tuesday, or honestly, any day that ends with ‘y’). A few ways I love to serve them:
- Simply Snacky: Cut into squares and eat straight-up. My kids secretly hope I tuck one in their lunchbox.
- Dressed Up: Add whipped cream and toasted coconut for “fancy vibes”—even if it’s just you on the couch.
- Tropical Platter: Plate alongside fresh mango, kiwi, or berries for a dessert board that just screams summer.
- Drinks Pairing: Pop one beside an iced tea, coffee, or (let’s get real) a beachy cocktail like a pina colada and savor the vacation feels from home.
Variations
We all know I can’t leave well enough alone, so here’s how to throw your own spin on these bars—adapt to your heart’s content!
- Add Citrus Zest: Stir a teaspoon of lime or lemon zest into the filling for super-bright, snappy flavor. I’ve tried orange zest too and swooned.
- Coconutty Crust: Replace ½ cup of the flour in the base with shredded coconut or almond flour for extra crunch and aroma.
- Nutty Topping: Add a handful of chopped macadamias or pecans to the crumb topping (seriously yum!).
- Gluten-Free or Dairy-Free: Gluten-free 1:1 blend flour works seamlessly; swap for coconut yogurt and vegan butter for a creamy, tropical, dairy-free vibe.
- Extra Sweetness: For those who can’t help it, drizzle melted white chocolate or a ribbon of honey over the bars after icing. Be ready for sticky fingers!
Storage & Make-Ahead Tips
The best part? These bars are even better the next day—the flavors get all cozy together and the texture turns almost “cheesecakey.” Pop any leftovers into an airtight container and refrigerate; they’ll stay lovely for up to five days. If you’re prepping for a party, you can make the crust and filling the night before, bake the day of, and drizzle the icing right before serving for ultimate freshness.
If you want to freeze them (hello, future-you will thank you), set the cut bars on a baking sheet to freeze individually, then tuck them into freezer bags. Un-iced bars freeze best! Thaw in the fridge overnight and top with the coconut drizzle before serving like a pro.
Conclusion
Sometimes it really is the little things that bring you summer-in-a-bite happiness, even when the weather outside says otherwise. Pineapple Cake Bars are pure nostalgia and comfort—bright, buttery, and perfect for sharing (or hoarding in the back of the fridge, no judgment). If you give them a try, I’d love to know how you served them, or what mix-ins you couldn’t resist tossing in. Drop a comment below and tell me how they turned out—bonus points if you share whether you managed to wait for the drizzle to set before diving in. Happy baking, friends!
Pineapple Cake Bars
Ingredients
- 1.5 cups all-purpose flour for crust and filling
- 0.75 cup cold butter cubed
- 0.5 cup sugar for crust
- pinch of salt for crust and filling
- 2 large eggs
- 1 cup sugar for filling
- 16 oz crushed pineapple drained
- 0.5 cup sour cream
- 1 cup powdered sugar for icing
- 1 tsp coconut extract for icing
- 2 tbsp half and half for icing, adjust as needed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to ensure easy removal of the bars.
- In a large mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup sugar, and a pinch of salt. Add cubed cold butter and use a pastry cutter or your fingers to blend until crumbly. Reserve 1 cup of the mixture for the topping. Press the remaining mixture into the bottom of the prepared dish. Bake for 15 minutes or until lightly golden. Allow to cool slightly.
- In a bowl, whisk together eggs, ½ cup flour, 1 cup sugar, a pinch of salt, drained crushed pineapple, and sour cream until smooth. Pour the filling over the slightly cooled crust and spread evenly.
- Evenly sprinkle the reserved crumbly mixture over the pineapple filling.
- Bake for about 1 hour, until the top is golden brown and the filling is set. Cover loosely with foil if the top browns too quickly.
- In a small bowl, whisk together powdered sugar, coconut extract, and half and half. Adjust the consistency by adding more half and half if needed.
- Let the baked bars cool for 15-20 minutes in the dish. Drizzle the prepared icing over the cooled bars using a spoon or piping bag. Slice into individual portions and serve. Garnish with shredded coconut or pineapple tidbits if desired.
