Soft Pineapple Bars — In need of a tropical pineapple dessert? Look no further than these pineapple bars! There’s an abundance of pineapple chunks in every bite, which are surrounded by a custardy, creamy filling!
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Ultra Tender Pineapple Bars
This easy pineapple dessert is made in one bowl, without a mixer, and even though they’re layered bars, they’re not fussy.
The crust and crumble topping are made from the same mixture to save time. It’s not always possible to make both the crust and topping from the same mixture, but if it is, I use the double-duty approach.
I love being able to sink my teeth into the pineapple pieces and I relish the texture.
Surrounding the pineapple chunks is a custardy, creamy filling that’s made using an egg, sugar, flour, and McCormick Pure Vanilla Extract. I grew up watching my mom and grandma bake with McCormick’s Vanilla. Cookie dough and beater licking just wasn’t the same without it!
The pineapple bars are tender, delicate, and the firmer crust, in contrast with the soft, custardy interior, and the crumble topping make for so many great textures in each bite.
The bars are a perfect springtime or summery dessert and would be a great Mother’s Day or Easter treat. What I wouldn’t give to have these show up on a breakfast-in-bed tray with a pot of coffee, along with a mimosa or two!
I can dream, right?
Pineapple Bars Ingredients
To make this super easy dessert with canned pineapple, gather the following:
- Unsalted butter
- All-purpose flour
- Granulated sugar
- Salt
- Egg
- Sour cream
- Vanilla extract
- Canned pineapple chunks
A Note About the Amount of Vanilla
I’ve always adored vanilla and use it liberally. And then some.
Many of my recipes call for 1 tablespoon of vanilla and I’m frequently asked if I meant a teaspoon. No, I meant a tablespoon.
Pineapple and vanilla are just made for each other and it helps accentuate the tropical vibe.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pineapple Bars
This is such a simple canned pineapple dessert recipe. Here’s an overview of how the bars are made:
- Make the buttery crust: Combine the flour, butter, sugar, and salt and use two forks (or a pastry cutter) to cut the butter into the dry ingredients.
- Reserve 3/4 cup of this mixture, and press the rest into an 8×8-inch baking dish.
- Bake the crust for 10 minutes.
- Make the pineapple custard filling: Stir together the sugar, sour cream, vanilla extract, and more flour.
- When the crust is out of the oven, top with pineapple chunks and then pour the custard mixture on top.
- Return the pineapple bars to the oven and bake until the edges and top are set.
Recipe FAQs
I used canned pineapple in this easy pineapple recipe, but I’m sure you could use fresh or frozen, although I haven’t tried.
Readers have reported success with doubling this pineapple dessert recipe and baking it off in a 9×13-inch baking dish. I haven’t tried it myself though!
Yes! If you keep the bars covered, as time passes the topping becomes softer, less pebbly, and looks less like a true crumble topping due to the overall moisture level in the bars from the juicy pineapple. Juicy beats dry any day!
You can likely freeze these pineapple bars for later, although there are never any left over for me to do so!
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Tropical Escape Soft Pineapple Crumble Bars
Ingredients
For the Crust:
- ½ cup unsalted butter, softened (1 stick)
- 1 cup all-purpose flour
- ½ cup granulated sugar
- pinch salt, optional and to taste
For the Filling:
- 1 large egg
- ½ cup granulated sugar
- ⅓ cup sour cream, plain or vanilla Greek yogurt may be substituted
- 1 ½ teaspoons McCormick Pure Vanilla Extract
- ¼ cup all-purpose flour
- one 20-ounce can pineapple chunks, drained (fresh or frozen could likely be substituted)
Instructions
- Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
Make the Crust:
- To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
- Reserve 3/4 cup of this mixture; set aside.
- Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
- Bake for 10 minutes. While crust bakes, make the filling.
Make the Filling:
- In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
- Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
- Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
- Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
- Bake for about 35 minutes, or until edges and top are set.
- Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving.
Notes
- Bars will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months. If you keep them covered and as time passes, the topping becomes softer, less pebbley, and looks less like a true crumble topping due to the overall moisture level in the bars from the juicy pineapple.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Pineapple Desserts:
The Best Pineapple Upside-Down Cake — So soft, moist & really is The Best! A cheery, happy cake that’s sure to put a smile on anyone’s face!
Pineapple Poke Cake with Pineapple Glaze — This pineapple cake is an easy, from-scratch poke cake recipe! It’s screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.
Angel Pineapple Lush Parfaits — This is a 4-ingredient, no-bake dessert that’s ridiculously easy, you don’t need a mixer, and you don’t have to turn your oven on. It’s fluffy, light, airy, and refreshing.
Pina Colada Seven Layer Bars — I combined my love of pina coladas and seven layer bars into a fast, easy, no-mixer dessert that tastes like the tropics.
This post was brought to you by McCormick Pure Vanilla Extract. The recipe and opinions expressed are my own.
Looks like we both have tropical flavors on the brain! These bars look wonderful Averie….pinned!!
Yeah except yours has rum in it. You’re the smart one :)
These are seriously so brilliant!!
Averie, you mind-reader you! I was just craving something tangy sweet and these bars would totally hit the spot. Looks like you’re enjoying the LA summer weather as well ;) thanks for sharing these!
Have never heard of a crumble bar before but this sounds lovely! Crust + pineapples + creamy filling + crumb would be so good. Pineapple is the perfect fruit for this too it has such a nice chew to it. Would maybe go full-on with the tropical theme and add coconut to it (I adore coconut).
I do too and almost did BUT there are some coconut haters out there and I figured, well, I’ll do my best not to upset the apple cart on this one :) But it would be great in this…even some coconut extract!
I love pineapple…eat it everyday…these bars are calling my name!!!!
Oh Yum! I think this would be a great recipe to try cuz I always have pineapple chunks on hand!
Me O’ MY! These look soooo good! I love pineapple and adding the crumble topping just makes these outstanding!
At least two mimosas!! I love how juicy these bars are, pineapple is my fave!! Never thought of them in a bar form before but I might need to change that!!!
These bars are so creative, Averie! I’ve never thought to use pineapple in a bar, but these are definitely a winner!
Love the simplicity of these bars, so delicious!
I just finished some coconut milk ice cream with frozen pineapple chunks blended in…one of these bars would have been soooo perfect with it!! What a great idea for a layered bar–I know I’ve never had anything like it. Crust, filling, crumble topping–perfect combination of texture and that flavor sounds incredible (yes – bring on the vanilla)!
You’re the second person in this post who’s told me they just had pineapple ice cream. I don’t know if I’ve EVER had it. Yes, pineapple topping from Dairy Queen as a kid :) but not the actual ice cream. Gosh, I want some now!
Those look amazing! I love the pineapple :-)
About time indeed! These bars look so moist and delicious! Love you pineapple addiction girl!
These make me want to lay out on a beach in Cancun. Now THAT would be an amazing Mother’s Day, especially if these came with. :)
I would defi need a pina colada or five for that :)
crumble bars and double crumb coffee cakes are my weakness!
Would love to try these with meyer lemons! If only I could find some way over here
Oh gosh Meyer lemons are even hard for me to find. Well, not hard, but very $$. I don’t ever really spring for them and just use regular. Or pineapple like this :)
This sounds fantastic. The very first thing I ever learned to bake was a pineapple upside-down cake, and to be honest, I don’t think I’ve baked anything with pineapple since then! This sounds like a great way to re-integrate it into my kitchen.
Oh I love pineapple upside-down cake but it’s a bit more fussy and makes a lot more so these are a great backup especially if you love pineapple!