Oh my goodness, let me tell you about these *pineapple sheet cake bars*! They’re the perfect blend of sweet and tropical goodness, and every bite feels like a little slice of sunshine. I first made these for a summer picnic, and wow, they disappeared faster than I could say “pass the dessert!” The light, fluffy cake paired with the juicy pineapple is such a delightful combination. Plus, they’re super easy to whip up, making them a fantastic option for any occasion. Trust me, once you try these pineapple sheet cake bars, you’ll be hooked!
Ingredients List
Here’s what you’ll need to create these scrumptious pineapple sheet cake bars:
- 1 cup all-purpose flour: This will be the base for our light and fluffy cake.
- 1/2 cup sugar: Adds just the right amount of sweetness to balance the pineapple.
- 1/2 cup unsalted butter, softened: For that rich, buttery flavor.
- 2 large eggs: These will help bind everything together.
- 1/2 cup crushed pineapple, drained: Make sure to drain it well for the best texture!
- 1 tsp baking powder: This is what gives our cake that lovely lift.
- 1/2 tsp vanilla extract: A touch of vanilla enhances all the flavors beautifully.
- 1/4 tsp salt: Just a pinch to bring out all the lovely flavors.
How to Prepare Pineapple Sheet Cake Bars
Getting these *pineapple sheet cake bars* ready is a breeze, and I promise you’ll enjoy every minute of it! Let’s dive into the step-by-step process to make sure you nail it.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is super important because we want our cake to bake evenly!
- While that’s heating up, grab a baking dish and grease it lightly. This helps the bars come out easily once they’re baked.
- In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. It should be almost pale in color! This step really helps create a tender cake.
- Next, add the eggs one at a time, mixing well after each addition. This ensures they’re fully incorporated and keeps our cake nice and airy.
- Now, stir in the crushed pineapple and vanilla extract. Make sure that pineapple is well-drained to avoid excess moisture!
- In another bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. Don’t overmix; we want it light and fluffy!
- Pour the batter into your prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end!
- Once baked, let the bars cool in the dish for a bit before transferring them to a wire rack to cool completely. This makes cutting them into perfect bars much easier!
Why You’ll Love This Recipe
- Incredibly easy to make—perfect for bakers of all skill levels!
- Light and fluffy texture that melts in your mouth.
- Deliciously sweet and tangy flavor from the fresh pineapple.
- Great for parties, potlucks, or just a cozy night in.
- Can be made ahead of time and stored for later enjoyment.
- Versatile enough to serve as a dessert or a sweet snack!
- Kids and adults alike will be begging for seconds!
Tips for Success
To make sure your *pineapple sheet cake bars* turn out perfectly, here are some of my favorite tips! First, always use room temperature eggs and butter; this helps everything blend together smoothly. When it comes to the crushed pineapple, don’t skip draining it well—excess moisture can make the cake soggy. Also, be cautious not to overmix the batter; just mix until you see no dry flour. If you’d like a bit more zing, try adding a dash of lemon zest for a bright flavor boost! Finally, keep an eye on the baking time; ovens can vary, so check a couple of minutes early to avoid overbaking!
Storage & Reheating Instructions
Storing your *pineapple sheet cake bars* properly is key to keeping them delicious! Once they’ve cooled completely, place them in an airtight container. They’ll stay fresh in the refrigerator for up to a week—perfect for those sweet cravings! If you want to enjoy them later, you can also freeze them. Just wrap each bar tightly in plastic wrap and then in foil before popping them in the freezer. They’ll keep for about two months. To enjoy, simply thaw in the fridge overnight. You can eat them cold, or for a cozy treat, warm them in the microwave for a few seconds!
Nutritional Information
Each serving of these delightful *pineapple sheet cake bars* is estimated to have around 150 calories. You can expect about 7g of fat, 2g of protein, and 20g of carbohydrates per bar. Keep in mind, these values are estimates and can vary based on the specific ingredients used. Enjoy with a smile!
FAQ Section
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely chop the fresh pineapple and drain any excess juice to keep the texture right.
How do I know when the bars are done baking?
It’s simple! Insert a toothpick in the center; if it comes out clean or with just a few crumbs, they’re ready to come out of the oven!
Can I add nuts or coconut to the batter?
Yes! Chopped nuts or shredded coconut can add a delightful crunch and extra flavor. Just be mindful to balance the moisture!
What if I want to make a larger batch?
You can easily double the recipe and use a larger baking dish! Just keep an eye on the baking time as it may vary slightly.
Can I serve these bars warm?
Of course! They’re lovely warm, but I recommend letting them cool first for easier cutting. Enjoy them however you like!
Pineapple Sheet Cake Bars that Will Brighten Your Day
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
A delightful dessert featuring pineapple and a light, fluffy cake.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup crushed pineapple, drained
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a baking dish.
- In a bowl, cream the butter and sugar together.
- Add eggs, one at a time, and mix well.
- Stir in crushed pineapple and vanilla.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before cutting into bars.
Notes
- Store in an airtight container.
- Best served chilled.
- You can add whipped cream on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pineapple sheet cake bars
