Pineapple Bar Cake
A moist, flavorful pineapple bar cake with a tender crumb, perfect for gatherings or afternoon tea, offering sweet pineapple notes and a sugary glaze topping.
Ingredients
Instructions
- Mix granulated sugar and melted butter or oleo until well combined.
- Beat eggs until foamy and add to the mixture, blending thoroughly.
- Sift together flour, salt, and baking soda, then gradually add to the wet ingredients.
- Stir in the drained crushed pineapple until evenly incorporated.
- Pour batter into a greased 9 x 13-inch baking pan.
- Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool, then sprinkle with powdered sugar before serving.
- Cut into bars or squares.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you want to reduce the sugar content, substituting half of the granulated sugar with a sugar alternative can work well. Adding chopped nuts or shredded coconut can enhance the flavor profile. Ensure the pineapple is well-drained to prevent excess moisture, which can affect baking time.
Serving Suggestions
This Pineapple Bar Cake is perfect for gatherings or as a light dessert after a meal. It pairs beautifully with a scoop of vanilla ice cream or whipped cream. For a tropical twist, serve alongside fresh fruit or a refreshing salad like Fluffy Cranberry Salad. Cut into small squares for a delightful treat at parties or potlucks.
Storage & Reheating
Store any leftover Pineapple Bar Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual pieces in the microwave for 10-15 seconds or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Bar Cake contains roughly 184 calories, with 1g protein, 45g carbohydrates, and 1g fat. It is a good source of vitamin C (17% of the Daily Value). Note that it is relatively high in sodium, at 590mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to finely chop and drain it well to avoid excess moisture in the batter. Fresh pineapple will add a bright flavor, but ensure it’s ripe for the best taste.
How can I make this recipe gluten-free?
To make a gluten-free version of this Pineapple Bar Cake, substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure that all other ingredients are gluten-free as well, and check for cross-contamination if necessary.
Can I freeze the Pineapple Bar Cake?
Yes, you can freeze the Pineapple Bar Cake! Wrap individual pieces tightly in plastic wrap, then place them in an airtight container or freezer bag. It will keep well in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).