This week I wanted to make something with crushed pineapple. I somehow ended up with a huge can, so I’m going to split it up into several dishes. But the first recipe I had kicking around was for these dessert bars.
This is Quick Pineapple Dessert!
AuthorRetroRuth
From Favorite Recipes of Home Economics Teachers, Dessert Edition, 1963
Tested Recipe!
[cooked-sharing]
Place all ingredients in a bowl and mix, pour into greased 8x10 pan. Sprinkle topping over the surface. Bake at 350 degrees for 30 minutes. (Our bars took 25 minutes) Bars should be browned around edges. Serve with whipped cream or ice cream.
Ingredients
Directions
Place all ingredients in a bowl and mix, pour into greased 8x10 pan. Sprinkle topping over the surface. Bake at 350 degrees for 30 minutes. (Our bars took 25 minutes) Bars should be browned around edges. Serve with whipped cream or ice cream.
The bonus with this recipe was that it was really simple, so I could have Alex help me.
She has been kicking around lately and getting a little bored, especially when it’s raining outside.
But she was excited about making these. She loves canned pineapple. Fresh pineapple, not so much.
These came together really quickly, and we were able to shove them in the oven so she could run off to play Calico Critters virtually with her cousins.
The recipe said to bake for 30 to 40 minutes, but at about minute 25 they started to smell like they were done. I tried to resist it and let them bake for longer, since I wasn’t sure of what the texture should be, but I was only able to hold out until minute 27. I wasn’t willing to go any longer.
They seemed to be done, and the brown sugar made them extra springy and sticky. But they smelled amazing.
“Oh man, what smells so good?”
“Come and test it.”
“Only if I get ice cream and a cherry.”
“What do you think? You look a little stunned.”
“It’s perfect. It really aligns with my plan to gain 50 pounds during the pandemic.”
The Verdict: Delicious
From The Tasting Notes –
An interesting, chewy brown sugar bar that is a cross between a cookie and coffee cake. I might have overbaked it just slightly, and I wonder if it is supposed to be more pudding-like and less like a bar cookie. Either way, it is excellent with ice cream and whipped cream. While I was mixing these together, I wondered if the end result would be like pineapple upside-down cake, but it wasn’t like that at all. It was more like a brown sugar cookie than anything. If you love the taste of brown sugar and pineapple, make sure you make these this weekend. And then send me some more, because my kids ate all of mine already.
Is an 8×10 pan even a thing that exists? I mean, that’s about the size of the shallow pan in my toaster oven. I definitely don’t have a baking pan that size.
Well, I’ll have to figure something out, because I am so making these this weekend.
I used a 9×9 pan for mine. It worked fine!! 🙂
Hi. This sounds easy enough even for me. And size is perfect because I bake in my toaster oven. What kind of soda? Thanks
These sound really good, but I’m married to a pineapple hater! Could you use something else, like maybe chopped canned peaches, instead? I haven’t seen crushed pineapple for years, so I don’t remember what the texture’s like.
Thanks!
These look so good I must make them this weekend! I love your blog, it is so much fun! I have that cookbook, somewhere!!!! Thank you!
This looks so good and I have everything except about 1/2 cup of brown sugar (and the cherry, but I have vanilla ice cream). I may still try it and add a little extra pineapple juice to make up for using white sugar.
Ooh! Ooh! I just got this evil idea for Tom’s goal: what about making this like a pineapple upside down cake? Set up the brown sugar, pineapple and cherries on the bottom, mix the pecans into the batter and then pour the batter on top. (I’m off to add to the next shopping list!)
That looks like a blondie, with the pineapple subbing for butter. I am sure it was supposed to be a bar! They look delicious!
I see Tom and my sweetie have the same pandemic plan!
It’s not my fault I’m a stress-baker. 😉
I love pineapple, and i love brown sugar, so yay!
Baking soda! 🙂
I think you could totally sub other fruit, peaches would be delicious!
Now that is an idea!!!
Yesterday when I was doing the weekly grocery shopping I found an 11×7 “brownie pan”, which I had never heard of, and I figured, well, 8×10 is 80 square inches and 11×7 is 77, and that’s close enough for me. (And of course a 9×9 pan is 81 square inches, so that would have worked, but I am the only person in North America who doesn’t have a pan that size.) Anyway, I made it today: after baking it for about 25 minutes it seemed done, and it was delicious — soft and springy and a little puddingy in the middle. Thanks for the recipe!
It’s not my fault, either! The blog made me do it. 🙂
I’m really enjoying these, even without any ice cream or whipped cream! On the second day, they’ve gotten even better—super gooey and sticky.
I made this tonight. I had to discard some sourdough starter (about 3/4 cup). Then I added flour to make up the 1/4 cup difference. That was my only substitution. They came out DELICIOUS. And what is most bizarre is it seemed like they were laden with butter. But of course there was zero butter in this. Was this your experience?
I made these this weekend, and I have to admit I didn’t love them – they seem a bit bland to me. But I’m glad they were a hit at your house!
I just made this recipe for Father’s Day and it is amazing! The texture is wonderful. I added 1/2 tsp of cinnamon to the batter and sprinkle a bit on the top. Thank you for posting.