If you’re craving a taste of the tropics, look no further than these delightful Pineapple Cake Bars. Bursting with sweet pineapple flavor and topped with a coconut-infused icing, these bars are the perfect treat for any occasion. Easy to make and even easier to devour, they’ll transport your taste buds to paradise with every bite.
Ingredients You’ll Need:
For the Crust and Topping:
- Pinch of salt
- 1 ½ cups of all-purpose flour
- ¾ cup of cold, cubed butter
- ½ cup of sugar
For the Filling:
- Pinch of salt
- 2 large eggs
- ½ cup of flour
- 1 cup of sugar
- 16 oz can of crushed pineapple
- ½ cup of sour cream
For the Icing:
- 1 teaspoon of coconut extract
- 1 cup of powdered sugar
- 2 tablespoons of half and half
How To Make Pineapple Cake Bars:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a mixing 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.
Tips ans Variations :
- Add Nuts: For extra crunch and flavor, sprinkle chopped nuts such as pecans or walnuts over the filling before baking.
- Coconut Lover’s Twist: Enhance the tropical flavor by adding shredded coconut to both the crust mixture and the filling.
- Substitute Sour Cream: If you don’t have sour cream on hand, Greek yogurt makes an excellent substitute in the filling.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these bars suitable for those with gluten sensitivities.
- Experiment with Flavors: Customize the icing by swapping the coconut extract for vanilla or almond extract for a different flavor profile.
How To Store :
- Store leftover Pineapple Cake Bars in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. Allow them to cool completely, then wrap tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
FAQs :
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple if preferred. Simply chop it into small pieces and use it in place of the canned crushed pineapple. Keep in mind that fresh pineapple may alter the texture slightly compared to canned.
2. Can I make these bars ahead of time?
Absolutely! These bars are perfect for making ahead of time. You can prepare them up to a day in advance, excluding the icing. Store them in the refrigerator, covered, then make and drizzle the icing over the bars just before serving for the best taste and texture.
3. Can I omit the coconut extract from the icing?
Yes, if you’re not a fan of coconut flavor, you can omit the coconut extract from the icing. Simply use vanilla extract or another flavoring of your choice to customize the icing to your preferences.
Indulge in a taste of the tropics with these irresistible Pineapple Cake Bars. Whether you’re serving them at a party, family gathering, or simply enjoying a sweet treat at home, they’re sure to be a hit with everyone who tries them. So go ahead, whip up a batch, and let your taste buds take a vacation to paradise!
