Pineapple Delight Bars Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/5/22
Pineapple Bars
Pineapple Bars

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 24 to 28 servings
Nutrition Facts (per serving)
200 Calories
16g Fat
12g Carbs
3g Protein
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Nutrition Facts
Servings: 24 to 28
Amount per serving
Calories 200
% Daily Value*
Total Fat 16g 21%
Saturated Fat 8g 42%
Cholesterol 62mg 21%
Sodium 108mg 5%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Protein 3g
Calcium 31mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A buttery shortbread crust is the base for the pineapple and cream cheese filling, then comes the topping of coconut and pecans. The coconut gets toasty brown as the bars bake.

This is a great dessert to bake for a special occasion, a tea, or weekend treat. 

Ingredients

  • For the Crust:
  • 2 cups all-purpose flour
  • 12 tablespoons butter ((1 1/2 sticks), slightly softened)
  • 1/2 cup granulated sugar
  • Dash salt
  • For the Filling:
  • 12 ounces cream cheese (room temperature)
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 large (20 ounces) can crushed pineapple (well-drained)
  • For the Topping:
  • 1 1/3 cup/3 1/2 ounces coconut (flaked sweetened)
  • 1 cup pecans (finely chopped)
  • 4 tablespoons butter (melted)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Lightly grease a 9-by-13-by-2-inch baking pan or spray with baking spray.

  4. In a medium bowl, combine flour, 1/2 cup sugar, and dash of salt.

  5. With a pastry blender or fork, cut in the 12 tablespoons of butter until crumbly.

  6. Spread evenly over the bottom of the prepared pan and press with hands to form a crust layer.

  7. Bake the crust in the preheated oven for 12 minutes.

  8. Drain pineapple well in a colander; set aside.

  9. In a medium bowl, combine cream cheese, 1/4 cup sugar, vanilla, and eggs; beat until smooth.

  10. Spread evenly over the baked crust, then sprinkle the drained crushed pineapple evenly over the top.

  11. In another bowl, combine the coconut, pecans, and 4 tablespoons melted butter; sprinkle evenly over the pineapple and cream cheese layer.

  12. Bake for 20 to 25 minutes, or until coconut is browned and filling is set.

  13. Chill thoroughly before cutting into squares.

  14. Serve and enjoy!