Indulge in these Pineapple Cake Bars, where a buttery crust meets a creamy pineapple-sour cream filling, topped with a crunchy crumble and a luscious coconut drizzle. Bursting with tropical flavor, these bars are a perfect dessert for summer parties or when you’re craving a sweet escape. Each layer complements the other, creating a delightful medley of textures and flavors.
Why You’ll Love This Recipe
These Pineapple Cake Bars are a delightful treat that combines tropical pineapple flavor with a buttery crust, creamy filling, and a luscious coconut glaze. Whether you’re baking for a potluck, a family gathering, or just a sweet craving, these bars are sure to impress. They strike the perfect balance of sweetness and tanginess, with a crumbly topping that adds the ultimate finishing touch. The best part? They’re easy to prepare and transport, making them an ideal dessert for sharing!
Key Ingredients
All-Purpose Flour: Forms the sturdy base for both the crust and topping, ensuring a delightful crunch.
Cold Butter: Essential for a flaky crust and crumbly topping. The cold butter creates a melt-in-your-mouth texture.
Sugar: Sweetens every layer, from the buttery crust to the tangy filling and creamy icing.
Crushed Pineapple: The star ingredient, it adds a tropical, juicy flavor that’s irresistibly fresh.
Sour Cream: Adds creaminess and a slight tang to the filling, complementing the pineapple beautifully.
Eggs: Provide structure to the filling, ensuring it sets perfectly after baking.
Coconut Extract: Infuses the icing with a rich, tropical aroma that pairs wonderfully with pineapple.
Powdered Sugar: Creates a smooth, sweet glaze to finish the bars with elegance.
Half and Half: Adds creaminess to the icing while ensuring a drizzle-friendly consistency.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish thoroughly to ensure easy removal of the bars.
Step 2: Prepare the Crust
Combine Dry Ingredients: In a large mixing bowl, mix 1 ½ cups of all-purpose flour, ½ cup sugar, and a pinch of salt.
Incorporate Butter: Add cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to blend until crumbly.
Reserve and Press: Set aside 1 cup of the mixture for the topping. Press the remaining mixture into the bottom of the prepared baking dish.
Bake the Crust: Bake for 15 minutes, or until lightly golden. Allow to cool slightly.
Step 3: Prepare the Filling
Mix Ingredients: In a bowl, whisk together:
2 large eggs
½ cup all-purpose flour
1 cup sugar
A pinch of salt
16 oz drained crushed pineapple
½ cup sour cream
Combine until smooth.
Spread Over Crust: Pour the pineapple filling over the slightly cooled crust. Spread evenly.
Step 4: Add the Topping
Sprinkle Reserved Mixture: Evenly sprinkle the reserved crumbly mixture over the filling.
Step 5: Bake the Bars
Final Bake: 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.
Step 6: Prepare the Icing
Mix Ingredients: In a small bowl, whisk:
1 cup powdered sugar
1 teaspoon coconut extract
2 tablespoons half and half
Adjust consistency by adding more half and half if needed.
Step 7: Final Touches
Cool the Bars: Let the baked bars cool for 15-20 minutes in the dish.
Drizzle Icing: Drizzle the prepared icing over the cooled bars using a spoon or piping bag.
Slice and Serve: Cut into individual portions. Garnish with shredded coconut or pineapple tidbits if desired.
Serving Suggestions
These Pineapple Cake Bars are versatile and can be served in various ways:
Casual Treat: Serve as-is for a quick and easy snack or dessert.
Elegant Dessert: Plate each bar with a dollop of whipped cream and a sprinkle of toasted coconut for a sophisticated touch.
Tropical Spread: Pair with fresh fruit like mango, papaya, or kiwi for a vibrant dessert platter.
Beverage Pairing: Enjoy with a refreshing iced tea, a piña colada, or a hot cup of coffee.
Storage Tips
Refrigeration: Store the bars in an airtight container in the refrigerator for up to 5 days. The cold temperature keeps the filling set and fresh.
Freezing: For longer storage, freeze the bars in a single layer on a baking sheet, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Make-Ahead Option: Prepare the crust and filling the day before. Bake and add the icing fresh on the day you plan to serve for optimal flavor and presentation.
Variations
Nutty Twist: Add chopped pecans or almonds to the topping for extra crunch and nuttiness.
Citrus Upgrade: Mix some lemon or lime zest into the filling for an additional zesty flavor.
Coconut Lover’s Version: Incorporate shredded coconut into the crust or sprinkle it over the icing for more tropical vibes.
Gluten-Free Alternative: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to accommodate dietary needs.
Dairy-Free Option: Use dairy-free butter and coconut cream instead of sour cream for a completely dairy-free version.
Conclusion
Pineapple Cake Bars are the ultimate tropical dessert for any occasion, from summer picnics to holiday celebrations. With their buttery crust, creamy pineapple filling, and luscious coconut glaze, they’re an unforgettable treat that will transport your taste buds to paradise. Easy to make, adaptable to various preferences, and guaranteed to impress—what’s not to love? So grab your baking dish, and let’s turn your kitchen into a tropical haven!
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.
