These pineapple cake bars are buttery, soft, sweet, and filled with a rich pineapple layer that makes them impossible to ignore.
They have a tender crust, a creamy fruity center, and a sweet icing on top that pulls everything together.
They feel like part cake, part bar, and part old-fashioned dessert tray favorite.
Which is a very good combination.
Why You’ll Love Them
They are easy to slice.
They are rich without being too heavy.
The pineapple keeps them moist and bright.
And they work for holidays, family dessert, potlucks, or just a very good afternoon treat.
Ingredients
For the crust and topping
- 1 1/2 cups all-purpose flour
- 3/4 cup cold butter, cubed
- 1/2 cup sugar
- pinch of salt
For the filling
- 2 large eggs
- 1/2 cup flour
- 1 cup sugar
- 16 oz can crushed pineapple, drained slightly
- 1/2 cup sour cream
- pinch of salt
For the icing
- 1 cup powdered sugar
- 2 tablespoons half and half
- 1 teaspoon coconut extract
Prep the Pan
Preheat your oven to 350°F (175°C).
Grease or line an 8×8-inch or 9×9-inch baking pan with parchment paper.
That will help the bars lift out more easily later.
Make the Crust
In a medium bowl, combine the flour, sugar, and pinch of salt.
Add the cold cubed butter.
Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the mixture looks crumbly.
You want small crumbs, not a smooth dough.
Press about two-thirds of this mixture into the bottom of the prepared pan.
Set the remaining crumbs aside for the topping.
Bake the crust for about 12 to 15 minutes, just until lightly set.
Do not let it get too dark.
Make the Filling
In another bowl, whisk the eggs.
Add the flour, sugar, sour cream, crushed pineapple, and pinch of salt.
Mix until smooth and fully combined.
The filling will look creamy and a little loose.
That is normal.
Pour the filling over the warm crust.
Spread it evenly.
Then sprinkle the remaining crumb mixture over the top.
Bake
Return the pan to the oven and bake for 30 to 35 minutes.
The top should be lightly golden.
The center should look set, not wet.
If it jiggles a lot, give it a few more minutes.
Once baked, remove from the oven and let it cool completely in the pan.
This part matters.
If you ice and cut it too early, it will be messier.
Still tasty.
Just messier.
Make the Icing
In a small bowl, whisk together the powdered sugar, half and half, and coconut extract.
Mix until smooth.
If it feels too thick, add a tiny bit more half and half.
If it feels too thin, add a little more powdered sugar.
Drizzle the icing over the cooled bars.
Let it sit for a few minutes so it settles.
Slice and Serve
Cut into squares or bars.
Serve at room temperature or slightly chilled.
They are soft, rich, and easy to stack on a dessert tray.
Tips
Drain the pineapple slightly, but not completely dry.
You want moisture and flavor, just not too much extra liquid.
Let the bars cool fully before icing.
Cold butter in the crumb mixture gives the best texture.
And a little coconut extract in the icing makes the flavor even better.
Final Thoughts
These pineapple cake bars are soft, buttery, sweet, and full of bright pineapple flavor.
The crumb top, creamy filling, and simple icing make them feel homemade in the best way.
Definitely the kind of dessert people go back for fast.