Oh my goodness, let me tell you about these pineapple sheet cake bars! They are like a slice of sunshine on your plate. I first made them for a summer barbecue, and they disappeared faster than I could say “pineapple.” Honestly, the combination of tender cake and sweet, juicy pineapple is just irresistible. What I love most is how simple they are to whip up—perfect for those busy days when you still want to impress your friends and family with a delicious dessert. Plus, you can serve them warm or chilled, and they’re just as delightful either way! Trust me, once you try these pineapple sheet cake bars, you’ll be hooked, and they’ll become a go-to recipe in your dessert arsenal!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened to room temperature
- 1 cup crushed pineapple, drained well
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
How to Prepare Pineapple Sheet Cake Bars
- First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and comes out perfectly fluffy!
- Next, grab a 9×13 inch baking pan and grease it up. I like to use a little butter or cooking spray to make sure the bars don’t stick.
- In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes, so feel free to give it a good mix!
- Now, add the eggs one at a time, mixing well after each addition. You want to make sure they’re incorporated nicely before moving on.
- Stir in the crushed pineapple and vanilla extract. Oh, the smell of pineapple is just heavenly!
- In a separate bowl, combine the flour and baking powder. This step helps ensure everything is evenly distributed.
- Gradually add the dry ingredients to your wet mixture, alternating with the milk. Start and end with the flour mixture. This keeps your cake batter nice and smooth!
- Pour the batter into your prepared pan, spreading it out evenly with a spatula.
- Now it’s time to bake! Place the pan in the oven and let it bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
- Once it’s baked, take it out of the oven and let it cool in the pan for a bit before slicing it into bars. Trust me, the waiting will be worth it!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for last-minute dessert cravings!
- Deliciously moist and bursting with pineapple flavor, each bite is a tropical delight.
- Great for gatherings; they’re easy to cut into bars and serve to a crowd.
- Flexible serving options—enjoy them warm out of the oven or chilled for a refreshing treat.
- Simple ingredients you probably already have in your pantry, making it budget-friendly.
- Kid-friendly and sure to please even the pickiest eaters!
- Perfect for any occasion, from casual weeknight dinners to festive celebrations.
Tips for Success
Now that you’re ready to dive into making these pineapple sheet cake bars, here are some of my favorite tips to ensure they turn out perfectly every time!
- Use fresh pineapple: If you can, opt for fresh crushed pineapple instead of canned. It gives a brighter flavor, but if canned is all you have, just make sure to drain it well to avoid excess moisture.
- Egg temperature matters: Make sure your eggs are at room temperature before you start. They mix in more evenly and help give the cake a nice rise!
- Don’t overmix: After adding the flour mixture, mix just until combined. Overmixing can lead to a denser cake, and we want that light, fluffy texture!
- Check your oven temperature: Ovens can be tricky—if yours runs hot or cold, it might affect baking time. Use an oven thermometer to make sure you’re baking at the right temperature.
- Let it cool: I know it’s hard to resist, but let the bars cool in the pan for at least 15-20 minutes before cutting. This helps them set up nicely and makes slicing easier!
- Experiment with flavors: Feeling adventurous? Add a splash of coconut extract or some shredded coconut to the batter for an extra tropical twist!
- Troubleshooting: If your bars seem to be too dry, it could be that they were overbaked. Keep an eye on them during the last few minutes of baking and do the toothpick test!
With these tips in your back pocket, you’re all set to create the most delicious pineapple sheet cake bars that will wow your family and friends. Enjoy the baking adventure!
Storage & Reheating Instructions
After you’ve enjoyed these delightful pineapple sheet cake bars, you might find yourself with some leftovers (though I doubt it!). If you do, here’s how to keep them fresh and tasty for as long as possible.
First, let the bars cool completely in the baking pan. Once they’re cool, transfer them to an airtight container. I like to layer parchment paper between the bars to prevent sticking; it makes it easier to grab one later without a big mess!
You can store them at room temperature for a couple of days, but if you want to keep them fresh for longer, pop that container in the fridge. They’ll last about a week in there, but trust me, they’re best enjoyed within the first few days.
If you find yourself craving a warm slice later on, just reheat a bar in the microwave for about 10-15 seconds. You want it just warm enough to bring back that soft texture without drying it out. Feel free to top it with a little whipped cream or a scoop of ice cream for an extra treat! Enjoy your deliciousness!
Nutritional Information
Here’s a quick look at the estimated nutritional information for each serving of these scrumptious pineapple sheet cake bars. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this will give you a good idea of what to expect!
- Serving Size: 1 bar
- Calories: 200
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 15g
- Protein: 3g
These bars are a delightful treat that won’t completely derail your diet, making them perfect for satisfying your sweet tooth while still enjoying the deliciousness of pineapple. Happy baking!
FAQ Section
Can I use fresh pineapple instead of canned for my pineapple sheet cake bars?
Absolutely! Fresh pineapple will give your cake an extra burst of flavor. Just make sure to crush it and drain any excess juice before adding it to the batter to avoid making the cake too wet.
What can I do if my pineapple sheet cake bars come out too dry?
If your bars are a bit dry, they might have been overbaked. Keep an eye on them during the last few minutes of baking. Also, try adding a little extra crushed pineapple next time for added moisture!
Can I make these pineapple sheet cake bars ahead of time?
Yes, you can! They actually taste even better the next day as the flavors meld together. Just store them in an airtight container as directed, and they’ll be perfect for your next gathering!
How should I serve these cake bars?
You can enjoy them plain, but I love serving them with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. Fresh fruit on the side also complements the pineapple flavor beautifully!
Can I freeze pineapple sheet cake bars?
Definitely! Just wrap them tightly in plastic wrap and store them in an airtight container. They’ll keep well in the freezer for up to 2 months. When you’re ready to enjoy them, let them thaw in the fridge overnight and they’ll be as good as fresh!
Serving Suggestions
Oh, let me tell you, these pineapple sheet cake bars are fantastic on their own, but when you add a little something extra, they become truly unforgettable! Here are some of my favorite serving suggestions that will take your dessert experience to the next level:
- Whipped Cream: A generous dollop of freshly whipped cream on top adds a light and airy texture that pairs perfectly with the moistness of the bars. You can even sweeten it with a touch of vanilla or a sprinkle of powdered sugar!
- Ice Cream: Vanilla or coconut ice cream is a match made in heaven with these bars. The creamy coldness contrasts beautifully with the warm, soft cake.
- Fresh Fruit: Serve with slices of fresh fruit like strawberries, bananas, or even more pineapple for a refreshing twist. It brightens the plate and adds a nice, juicy crunch!
- Coconut Flakes: Sprinkle some toasted coconut flakes over the top for a tropical vibe that complements the pineapple beautifully. It adds a lovely texture, too!
- Drizzle of Caramel or Chocolate Sauce: For an indulgent touch, drizzle warm caramel or chocolate sauce over the bars. It’s a sweet surprise that takes them to a whole new level of deliciousness!
So, whether you’re hosting a party or just treating yourself, these serving suggestions will surely elevate your pineapple sheet cake bars and impress everyone around the table. Enjoy every delightful bite!
Print
Pineapple Sheet Cake Bars: 7 Irresistible Tropical Delights
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious dessert featuring pineapple in a simple sheet cake format.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup crushed pineapple, drained
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan.
- In a large bowl, cream butter and sugar together.
- Add eggs one at a time, mixing well after each addition.
- Stir in the pineapple and vanilla extract.
- In another bowl, combine flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be topped with whipped cream or frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pineapple sheet cake bars, dessert, cake, pineapple
