Pineapple Cake Bars

Indulge in a tropical treat with this Pineapple Cake Bars recipe, a delightful dessert that brings the essence of sunny beaches right to your kitchen. These bars are a harmonious blend of a buttery crust, a sweet and tangy pineapple filling, and a creamy coconut icing, creating a perfect balance of flavors and textures.

The process begins with preparing a simple yet delicious crust, made from flour, sugar, and butter, which also doubles as a crumbly topping. The crust is pre-baked to a light golden hue, laying the foundation for the luscious filling. The filling, a mixture of crushed pineapple, sour cream, sugar, eggs, and flour, offers a creamy and fruity heart to the bars. Once layered over the crust and sprinkled with the reserved crust mixture, the bars are baked until golden and set.

The final touch is a smooth, coconut-flavored icing, drizzled over the cooled bars. This not only adds an extra layer of sweetness but also infuses a hint of tropical flavor, making each bite a delightful experience. Once sliced into individual servings, these Pineapple Cake Bars are ready to be enjoyed, perhaps reminding you of a breezy, sunny day by the sea. Whether for a family gathering, a summer picnic, or simply as a treat for yourself, these bars are sure to be a hit!


For the Crust and Topping:

  • Pinch of salt
  • 1 ½ cups all-purpose flour
  • ¾ cup cold butter, cubed
  • ½ cup sugar

For the Filling:

  • Pinch of salt
  • 2 large eggs
  • ½ cup flour
  • 1 cup sugar
  • 16 oz can crushed pineapple, drained
  • ½ cup sour cream

For the Icing:

  • 1 teaspoon coconut extract
  • 1 cup powdered sugar
  • 2 tablespoons half and half (more if needed)


  1. Preheat the Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the right temperature for baking.
  2. Prepare the Crust Mixture: In a medium bowl, mix 1 ½ cups of flour with ½ cup of sugar and a pinch of salt. Add the ¾ cup of cold, cubed butter. Use a pastry cutter or fork to blend the butter into the flour mixture until it resembles coarse crumbs. This creates a flaky crust.
  3. Reserve Topping: Set aside 1 cup of this crumb mixture for the topping. This will add a crunchy texture to the finished bars.
  4. Form the Crust: Press the remaining flour and butter mixture evenly into the bottom of a greased 9×13-inch baking dish. This will be the base of your pineapple cake bars.
  5. Bake the Crust: Place the baking dish in the preheated oven and bake for 15 minutes, or until the crust is lightly golden. This pre-baking step helps prevent a soggy bottom.
  6. Prepare the Filling: While the crust is baking, in a separate bowl, whisk together 2 large eggs, ½ cup flour, 1 cup sugar, a pinch of salt, the drained crushed pineapple, and ½ cup sour cream until well combined. This mixture should be smooth and evenly mixed.
  7. Add Filling to Crust: Once the crust is lightly golden, remove it from the oven. Pour the pineapple filling over the hot crust, spreading it out evenly.
  8. Add Topping: Sprinkle the reserved 1 cup of crumb mixture over the pineapple filling. This will give a nice texture to the top of the bars.
  9. Bake the Bars: Return the baking dish to the oven and bake for about 1 hour, or until the topping is golden brown and the filling is set.
  10. Cool the Bars: After baking, let the bars cool in the pan for about 15-20 minutes. This allows them to set, making them easier to slice.
  11. Prepare the Icing: In a small bowl, whisk together 1 cup powdered sugar, 1 teaspoon coconut extract, and 2 tablespoons of half and half. Adjust the consistency by adding more half and half if needed. The icing should be smooth and drizzle-able.
  12. Add Icing: Drizzle the coconut-infused icing over the cooled bars. The icing adds a sweet and flavorful finishing touch.
  13. Serve: Cut the bars into desired sizes and serve. These bars are perfect as a dessert or a sweet snack.

Enjoy your delicious Pineapple Cake Bars! They are a delightful blend of sweet pineapple filling, flaky crust, and a touch of coconut in the icing.

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