Pineapple Cake Bars

Pineapple Cake Bars new york times recipes





For the Crust and Topping:

  • A dash of salt
  • All-purpose flour, 1 1/2 cups
  • Cubed 1/4 cup cold butter
  • 1/2 cup sugar

For the Filling:

  • A dash of salt
  • 12 cup flour,
  • 2 large eggs
  • One sugar cup
  • 16 ounce can of pineapple chunks
  • 1-half cup sour cream

For the Icing:

  • Coconut extract, 1 teaspoon
  • 1 cup of icing sugar
  • 2 teaspoons of the concoction

How To Make Pineapple Cake Bars

1. 350 degrees Fahrenheit (175 degrees Celsius) should be set as the oven temperature.
2. The crust mixture’s flour and sugar go together in a bowl.
3. Crumble the mixture after incorporating the cooled butter. 1 cup of this mixture should be set away for later use.
4. The remainder of the crust mixture should be pressed into a well-greased 9 x 13-inch baking dish.
5. The crust should be gently brown after 15 minutes of baking.
6. Mix all of the filling’s ingredients thoroughly in a separate bowl. The pre-baked crust in the baking dish should be covered with the contents.
7. To create a crumbled topping, sprinkle the filling with the reserved crust mixture.
8. The bars should be baked for an hour, or until the filling is firm and the top is brown.
9. Give the bars 15 to 20 minutes to cool.
10. The icing ingredients should be thoroughly mixed and smooth in a separate basin.
11. Pour the coconut-flavored frosting over the bars, adjusting the consistency with additional half and half if necessary.
12. Serve the bars by cutting them into small portions.

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