These pineapple cake bars were inspired by my recent hunt for a recipe that would use up a lot of pineapples. Pineapples are one of the fruits I can actually eat and I love buying them fresh. But, when I do I have a problem with having so much pineapple that I don’t know what to do with it.
I often make this recipe with dairy free butter (usually coconut butter or oil) and gluten free flour, because of my IBS. The coconut butter adds a great flavour and if you want to you can add a bit of coconut on top of the bars too.
A little note on the pineapple used in this recipe. I’ve made this recipe with both tinned and fresh pineapple and both versions worked fine for me. But, you do need to make sure that the pineapple is properly drained and not too soggy when you use it. I leave the pineapple in a sieve over a bowl and let the juice to drain out. You also want to make sure that the pineapple is cut to a small chunks, but not completely mushy! Again, this might leave your cake more soggy than you’d have wanted to.
Pineapple Cake Bars (Gluten & Dairy Free version included)
- brownies cake tin or similar baking tin with taller sides
- 1 cup chopped up pineapple
- 2 eggs
- 1/2 cup butter (unsalted) or coconut oil or butter
- 3/4 cup plain (all purpose) flour or gluten free (cake) flour
- pinch salt
- 1/2 tsp baking soda
- 1 cup caster sugar
- First of all mix together the eggs, sugar and butter.
- Add in the flour, baking soda and pinch of salt.
- Carefully stir in the pineapple chunks
- Pour into your baking tin (greased and lined with non-stick baking parchment)
- Bake at 180C (about 350F, Gas Mark 3) for 30 min or until golden brown.
- Leave to cool on a cooling rack (in the tin)
- Serve as it is, or with a dollop of cream, icecream or similar.