There’s something so joyous about baking, isn’t there? The way your kitchen fills with delightful aromas makes it feel like a warm hug. That’s exactly what happens when I whip up these pineapple sheet cake bars. They’re moist, flavorful, and perfect for any gathering! I remember making these for a family picnic last summer, and they disappeared faster than I could slice them! Each bite is like a tropical vacation, brightened by the sweetness of crushed pineapple. Trust me, once you take a bite, you’ll be hooked and wanting to share them at every celebration!
Ingredients List
To make these scrumptious pineapple sheet cake bars, you’ll need just a few simple ingredients that come together beautifully. Here’s what you’ll need:
- 2 cups all-purpose flour – this is the base of our bars, giving them structure.
- 1 1/2 cups granulated sugar – for that sweet, delightful flavor.
- 1 cup crushed pineapple, drained – make sure to drain it well to avoid excess moisture!
- 1/2 cup unsalted butter, softened – this helps create a tender, moist texture.
- 1/2 cup milk – adds richness and moisture to the batter.
- 3 large eggs – these bind everything together.
- 2 teaspoons baking powder – gives our cake the lift it needs.
- 1 teaspoon vanilla extract – for a hint of warmth and depth.
- 1/2 teaspoon salt – to balance all the sweetness.
Gather these ingredients, and you’ll be ready to bake up a tropical treat that everyone will love!
How to Prepare Pineapple Sheet Cake Bars
Now that you’ve got your ingredients ready, let’s dive into making these delightful pineapple sheet cake bars. It’s easier than you might think, and I promise the end result is worth every step!
First, preheat your oven to 350°F (175°C). While that’s warming up, grease a 9×13 inch baking pan to ensure nothing sticks. In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this should take about 3-5 minutes. Next, add the eggs one at a time, mixing well after each addition. Don’t rush this step; it really helps create a nice texture!
Stir in the drained crushed pineapple and vanilla extract until everything’s well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. This helps keep the batter smooth and lump-free. Once everything’s mixed together, pour the batter into your prepared pan, spreading it evenly.
Now, pop it in the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool completely before cutting it into bars—you’ll want those clean edges for presentation!
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking pan.
- Cream together softened butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in drained crushed pineapple and vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool completely before cutting into bars.
Why You’ll Love This Recipe
These pineapple sheet cake bars are an absolute delight, and here’s why you’ll want to whip them up time and time again:
- Quick preparation—whip these up in just 15 minutes!
- Deliciously moist and flavorful, with a tropical twist that brightens any occasion.
- Versatile enough to serve as a snack, dessert, or even at potlucks.
- Perfect for sharing, and they disappear fast at gatherings!
- Easy to customize—add shredded coconut or top with cream cheese frosting for extra indulgence.
Trust me, you’ll be dreaming about these bars long after the last crumb is gone!
Tips for Success
To ensure your pineapple sheet cake bars turn out perfectly every time, here are some of my favorite pro tips! First, make sure your butter is softened but not melted—this is key for that light and fluffy texture. If you want to amp up the tropical flavor, try adding shredded coconut to the batter! Keep an eye on the baking time; every oven is different, so start checking for doneness at the 30-minute mark to avoid overbaking. And don’t forget to let them cool completely in the pan before cutting; this helps them hold their shape beautifully. Enjoy baking these delicious treats!
Nutritional Information
Here’s a quick look at the estimated nutritional data for each pineapple sheet cake bar—perfect for keeping track while you indulge! Each bar has about 220 calories, 8g of fat, 3g of protein, and 34g of carbohydrates. Keep in mind, these values may vary based on specific ingredients used!
FAQ Section
Got questions about these delightful pineapple sheet cake bars? I’ve got your answers! One common question is, “Can I use fresh pineapple instead of canned?” Absolutely! Just make sure to finely chop it and drain any excess juice. Another frequent query is, “How do I store leftovers?” Keep them in an airtight container at room temperature for a couple of days or in the fridge for up to a week. And if you’re wondering about freezing, yes! You can freeze the bars for up to two months; just let them thaw in the fridge before enjoying. Happy baking!
Storage & Reheating Instructions
To keep your delicious pineapple sheet cake bars fresh, store any leftovers in an airtight container. They can sit at room temperature for a couple of days, but I recommend popping them in the fridge if you want them to last up to a week. Just make sure they’re completely cooled before sealing them up!
If you find yourself wanting to enjoy them warm, simply pop a bar in the microwave for about 10-15 seconds. This will bring back that wonderful, moist texture without drying them out. Enjoy every bite!
Serving Suggestions
When it comes to enjoying your pineapple sheet cake bars, the possibilities are endless! I love serving these tropical treats with a refreshing scoop of vanilla ice cream on the side—there’s just something magical about the warm cake and cold ice cream together. For a fun beverage pairing, consider a tall glass of sweet iced tea or a zesty citrus lemonade; they complement the pineapple flavor beautifully! If you’re feeling extra indulgent, drizzle some coconut cream over the top or serve with fresh fruit like strawberries or kiwi. Get creative and enjoy the delightful combinations!
Drucken
Pineapple Sheet Cake Bars: 5 Reasons You’ll Love Them
- Gesamtzeit: 50 minutes
- Ertrag: 12 bars 1x
- Ernährung: Vegetarisch
Beschreibung
Delicious pineapple sheet cake bars that are moist and flavorful.
Zutaten
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup crushed pineapple, drained
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Anweisungen
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking pan.
- In a large mixing bowl, cream together the butter and sugar.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the crushed pineapple and vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before cutting into bars.
Notes
- Store leftovers in an airtight container.
- For extra flavor, add shredded coconut.
- You can frost the bars with cream cheese frosting if desired.
- Prep Time: 15 minutes
- Kochen Zeit: 35 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 bar
- Kalorien: 220
- Zucker: 18g
- Natrium: 150mg
- Fett: 8g
- Gesättigte Fettsäuren: 5g
- Ungesättigte Fette: 2g
- Trans Fat: 0g
- Kohlenhydrate: 34g
- Faser: 1g
- Protein: 3g
- Cholesterin: 40mg
Keywords: pineapple sheet cake bars
