Pineapple Cake Bars — Step-by-Step, SEO-Optimized Recipe

Sweet, tangy crushed pineapple folded into a creamy, cake-like filling with a buttery crumb crust and streusel-style topping. Finished with a light coconut-kissed glaze, these Pineapple Cake Bars are ideal for potlucks, picnics, dessert tables, or afternoon tea.

Prep: 20 minutes • Bake: 1 hour • Cool: 15–20 minutes • Total: ~1 hr 40 min
Pan: 9×13-inch (23×33 cm) • Yield: 12–16 bars (depending on slice size)

Ingredients (as provided + metric conversions)

Crust & Topping

• Pinch of salt

• 1½ cups all-purpose flour — about 180 g

• ¾ cup cold butter, cubed — about 170 g

• ½ cup sugar — about 100 g

Filling

• Pinch of salt

• 2 large eggs

• ½ cup flour — about 60 g

• 1 cup sugar — about 200 g

• 16-oz can crushed pineapple — about 454 g (drain well)

• ½ cup sour cream — about 120 g / ml

Icing

• 1 tsp coconut extract (optional — adds tropical note)

• 1 cup powdered sugar — about 120 g

• 2 Tbsp half-and-half — about 30 ml (add more if needed to thin)

Equipment

• 9×13-inch baking dish, greased

• Mixing bowls (2 or 3)

• Pastry cutter or two knives (for cutting butter) OR food processor

• Spatula and whisk

• Cooling rack

How to Make Pineapple Cake Bars — Step-By-Step

1. Preheat & prepare

Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan (or line with parchment for easy removal).

2. Make the crust/topping base

1. In a medium bowl, combine 1½ cups (180 g) flour, ½ cup (100 g) sugar, and a pinch of salt.

2. Cut in ¾ cup (170 g) cold, cubed butter using a pastry cutter, two knives, or pulse briefly in a food processor until the mixture is crumbly and pea-sized.

3. Reserve about 1 cup of this crumb mixture (set aside for the topping). Press the remaining crumbs evenly into the bottom of the prepared 9×13 pan to form the crust. Pack it down firmly (use the bottom of a measuring cup).

3. Par-bake the crust

Bake the crust for 15 minutes, until it’s lightly golden. (This helps prevent a soggy bottom once the filling is added.) Remove from oven while you make the filling.

4. Make the filling

1. In a bowl, whisk together 2 large eggs and 1 cup (200 g) sugar until combined.

2. Add ½ cup (60 g) flour, ½ cup (120 g) sour cream, and a pinch of salt; mix until smooth.

3. Drain the crushed pineapple well (see tips below) and fold 16 oz (454 g) drained crushed pineapple into the filling. Mix just until combined.

5. Assemble

Spread the pineapple filling evenly over the pre-baked crust. Crumble the reserved crumb mixture over the filling, covering it in an even layer.

6. Bake until set

Bake in the preheated oven for about 1 hour, or until the top is golden brown and the filling is set (a toothpick inserted near the center should come out with only a few moist crumbs — not liquid).

7. Cool

Let the bars cool in the pan on a rack for 15–20 minutes. Cooling helps the filling set so you can cut clean squares.

8. Make the icing & finish

Whisk together 1 cup powdered sugar, 1 tsp coconut extract, and 2 Tbsp half-and-half until smooth. Add a little more half-and-half if needed to reach a drizzling consistency. Drizzle the icing over the slightly cooled bars. If you like, sprinkle toasted shredded coconut on top for extra texture and flavor.

9. Slice & serve

After icing sets (5–10 minutes), slice into 12–16 bars. Serve at room temperature.

Pro Tips & Troubleshooting

• Drain the pineapple well. Excess juice = soggy filling. Pour crushed pineapple into a fine sieve, press gently with the back of a spoon, or drain in a colander for 5–10 minutes. Reserve a tablespoon of the juice if you want to thin the icing later.

• Cold butter = better crumbs. Keep the butter cold to achieve a tender, flaky crumb that bakes up crisp.

• Even pressing of the crust prevents cracks and keeps the base from crumbling when you slice.

• Toothpick test: A few moist crumbs are okay; if it comes out wet with raw batter, bake 5–10 minutes more.

• Top browning too fast? Tent loosely with foil during the last 10–15 minutes.

• Want a firmer bar? Chill the pan for 30–45 minutes before slicing to improve cutting and presentation.

Variations & Flavor Boosts

• Coconut Pineapple Bars: Fold ½–1 cup sweetened shredded coconut into the filling and sprinkle toasted coconut on top of the icing.

• Tropical Citrus: Add 1 tsp finely grated lime or orange zest to the filling for brightness.

• Reduced Sugar: Reduce the filling sugar by ¼ cup if you prefer less sweet.

• Gluten-free: Substitute a 1:1 gluten-free flour blend (texture may vary).

• Creamier filling: Swap sour cream for equal parts full-fat Greek yogurt for tangy richness.

Storage, Make-Ahead & Freezing

• Room temp: Covered on the counter for up to 1 day.

• Refrigerate: Airtight container for 3–4 days. (Bring to room temp before serving for best flavor.)

• Freeze: Wrap individual slices tightly and freeze up to 2 months. Thaw overnight in the fridge and bring to room temp before serving. You can also freeze un-iced bars and glaze after thawing.

Rough Nutrition Estimate (per bar)

Whole pan ≈ 4,300–4,500 kcal (estimated for recipe as written).

• If cut into 12 bars: ~360–380 kcal per bar

• If cut into 16 bars: ~270–290 kcal per bar

(Estimates vary based on exact brands and whether pineapple is drained vs packed in syrup.)

Why This Recipe Works

The buttery crust provides a shortbread-like base while the reserved crumb becomes a streusel topping after baking. The flour, eggs, and sour cream in the filling bind the pineapple so the bars bake up cake-like rather than runny. Par-baking the crust is the key step that keeps the bottom crisp.

enjoy!