Delicious Pineapple Cake Bars – A Tropical Delight

Welcome to your new favorite recipe! These Pineapple Cake Bars are not just another dessert; they’re a tropical escape right from your kitchen. Imagine sinking your teeth into a delicious, crumbly treat with a sweet and tangy filling that transports you straight to a beachside paradise. Perfectly balanced, these dessert bars are made easy with straightforward ingredients and minimal effort.

Whether you’re hosting a summer gathering, celebrating a special occasion, or just treating yourself, you’ll find that these Pineapple Cake Bars are a delightful companion. You’ll love the way the pineapple flavor shines through, complemented by the rich, buttery crust and the light coconut icing on top. The golden, crumbly topping adds the perfect textural contrast to the soft, custardy filling beneath.

Why These Bars Are Special

What makes these Pineapple Cake Bars stand out is their incredible versatility. They can be enjoyed warm or cold, and they are a fantastic addition to any dessert table. The combination of the crushed pineapple and sour cream creates a moist, flavorful filling that is sure to impress your guests. The sour cream adds a subtle tanginess that balances the natural sweetness of the pineapple beautifully.

Plus, they’re easy enough for beginner cooks to master, making them a fun family project. All it takes is a few simple steps and ingredients, and you will have a dessert that not only looks impressive but tastes even better! The best part is that most of these ingredients are probably already sitting in your pantry, making this an accessible recipe for any home baker.

These bars are perfect for potlucks, bake sales, or afternoon tea. They travel well, cut cleanly into neat squares, and hold their shape even after a day or two. The tropical flavors make them especially popular during warmer months, though they’re delicious year-round and can bring a taste of sunshine to even the gloomiest winter day.

Ingredient Breakdown

Understanding your ingredients is key to baking success. Let’s explore what makes these bars so special:

The crust combines cold butter with flour and sugar to create a classic shortbread-like base. The key here is keeping your butter cold, which creates those coveted tender, crumbly layers. When you cut cold butter into flour, you create tiny pockets of fat that melt during baking, resulting in a flaky, delicate texture that holds up perfectly under the moist filling.

The filling is where the magic happens. Crushed pineapple provides natural sweetness and tropical flavor, while the sour cream adds richness and a slight tang that prevents the bars from being overly sweet. The eggs act as a binder, creating a custard-like consistency that sets beautifully during baking. This combination creates a filling that’s neither too dense nor too light—it’s just right.

The coconut extract in the icing adds an extra layer of tropical flavor that complements the pineapple perfectly. If you can’t find coconut extract, vanilla extract works wonderfully as well, though you’ll miss that extra tropical note.

Ingredients

For the Crust:

• 1/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed

For the Filling:

• 2 large eggs
• 1/4 cup all-purpose flour
• 1 cup sugar
• 1/4 teaspoon salt
• 16 oz crushed pineapple, well-drained
• 1/2 cup sour cream

For the Icing:

• 1 cup powdered sugar
• 1 teaspoon coconut extract
• 2-3 tablespoons milk or pineapple juice

Step-by-Step Instructions

Prepare Your Workspace

Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish thoroughly with butter or cooking spray. You can also line it with parchment paper for easier removal and cleanup. This step is crucial because it ensures your bars won’t stick to the pan when you’re ready to serve them.

Create the Crust

In a mixing bowl, combine 1/4 cup flour, 1/2 cup sugar, and 1/4 teaspoon salt. Add the cold, cubed butter and use a pastry cutter, fork, or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. The texture should look like wet sand with some pea-sized butter pieces remaining. This process usually takes about 3-4 minutes by hand.

Reserve 1 cup of this crumb mixture in a separate bowl for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared baking dish. Use the bottom of a measuring cup or your hands to create a compact, even layer. Bake this crust for 15 minutes until it’s just starting to turn golden around the edges.

Prepare the Filling

While the crust is baking, prepare your filling. In a separate bowl, whisk together 2 eggs, 1/4 cup flour, 1 cup sugar, and 1/4 teaspoon salt until completely smooth with no lumps remaining. The mixture should be pale and slightly thickened.

Gently fold in the well-drained crushed pineapple and sour cream. Make sure your pineapple is thoroughly drained—this is critical for achieving the right texture. Press the pineapple in a fine-mesh strainer or squeeze it gently in a clean kitchen towel to remove excess moisture. Too much liquid will result in soggy bars that don’t set properly.

Assemble and Bake

Remove the baked crust from the oven and pour the pineapple filling over it immediately while it’s still hot. Use a spatula to spread the filling evenly to the edges. Sprinkle the reserved crumb mixture evenly over the top of the filling, creating a beautiful streusel-like topping.

Return the pan to the oven and bake for 60 minutes. The bars are done when the filling is set and doesn’t jiggle when you gently shake the pan, and the topping is golden brown. The edges may darken slightly, which adds a lovely caramelized flavor.

Cool and Finish

Let the bars cool in the pan for 10-15 minutes. While they’re cooling, prepare your icing by whisking together the powdered sugar, coconut extract, and enough milk or pineapple juice to create a drizzleable consistency. Start with 2 tablespoons of liquid and add more if needed.

Drizzle the icing over the warm bars in a zigzag pattern or spread it evenly across the top with a spoon. The warmth of the bars will help the icing settle into a beautiful glaze. Allow the bars to cool completely before cutting—this usually takes about 2 hours at room temperature or 1 hour in the refrigerator.

Cut into 24 squares using a sharp knife, wiping the blade clean between cuts for neat edges.

Pro Tips and Variations

For an extra tropical twist, add 1/2 cup shredded coconut to the filling. You can also substitute lime zest for a citrusy kick that pairs beautifully with pineapple. If you prefer a less sweet dessert, reduce the sugar in the filling by 1/4 cup.

These bars store beautifully in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months—just thaw in the refrigerator overnight before serving.

Notes

Ensure the pineapple is well-drained to avoid soggy bars. Cold butter is essential for a flaky crust. The bars are best served after cooling completely to allow the filling to set properly.