Pineapple Cake Bars

Do you have to use a lot of different ingredients to make layered cake bars? Nope, you don’t even need 10 ingredients to make these sweet and satisfying pineapple cake bars, even though they are layered and impressive!

There is a crust and then a filling followed by a topping and then icing. It’s a really easy recipe to make considering the results are so impressive.

The crust is made with flour, butter and sugar, the filling is eggs, flour, sugar, pineapple, and some sour cream. And then you need coconut extract, Half & Half and powdered sugar for the icing. Making layers gives these pineapple cake bars a gourmet look. And they taste just as good as anything you could find in your local bakery.

So, what are you waiting for? Grab your ingredients and get ready for one of the tastiest old-fashioned cake bar recipes you ever tried!

Why You’ll Love the Recipe:

These delicious cake bars are simple to make and far tastier than anything you can find at the bakery. They’re easy to prepare and the whole family is going to love them.

How to Serve Them:

Cake bars are versatile. Serving ideas include having one with bacon and eggs for breakfast, enjoying one (or two!) with a cup of coffee when you’re having a break, or adding them to a box lunch or picnic spread.

Ingredients:

For the crust and topping:

• Pinch salt
• All-purpose flour
• Butter cold and cubed
• Sugar

For the filling:

• Pinch salt
• Eggs
• Flour
• Sugar
• Crushed pineapple
• Sour cream

For the icing:

• Coconut extract
• Powdered sugar
• Half and half

How to make Pineapple Cake Bars:

Heat the oven to 350 degrees. 

Blend together the flour and sugar for the crust mixture. 

Cut in the cold butter until the mixture is crumbly. Reserve 1 cup of this mixture for later. 

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

Bake for 15 minutes. 

Blend together the filling ingredients, and spread them over the pre-baked crust in the baking dish. 

Top with the reserved crust mixture crumbled. 

Bake for 1 hour. 

Let cook for 15-20 minutes

Beat together the icing ingredients until smooth. 

Drizzle the icing over the bars, adding more half and half if needed to thin the icing. 

Slice and serve. 

Pineapple cake bars are a versatile treat which the whole family is going to love. Whether you add these to box lunches, take them on your next picnic or simply serve them with breakfast, nobody is going to be anything less than impressed!

Can You Make Them Ahead?

Yes you can, and that’s one of the handiest thing about homemade cake bar recipes. You can make them in advance and then enjoy one every day until they’re all gone.

Storage Instructions:

Leftover cake bars should be stored in either an airtight container or a Ziploc bag. You can keep them at room temperature as long as they’re out of direct sunlight (this would dry them out) or refrigerated. They should stay fresh all week but if they do start to dry out you can always serve them with ice cream, or use them in a trifle recipe or something similar.

Variations and Substitutions:

Pineapple is a delicious flavor for cake bars but that isn’t your only choice. You might like to experiment with other fruits, so perhaps try canned peaches or cherry pie filling instead. If it’s in season then fresh rhubarb would also be amazing if you swap the coconut extract for a pinch of ginger or nutmeg.