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Amish Pineapple Bars

Pineapple bars, cream cheese frosting, and toasted coconut. What’s not to love?

The Amish are known for many things, but one that stands out is their amazing recipes handed down from generation to generation. There are numerous Amish recipes here on 12 Tomatoes. Check out this list of Amish bread recipes as well as this article on 5 Amish cooking tips. But let’s get to the good stuff.

Pineapple bars might not be what you think of when you think of Amish desserts, but just you wait. The rich, thick pineapple bar is topped with a coconut vanilla cream cheese frosting that comes together in a snap. Add a sprinkle of toasted coconut flakes and toasted walnuts, and you have one amazing dessert that’s sure to be gone in no time!

Now, let’s talk specifics. There are really three flavors at play here, and I love every single one of them. Crushed pineapple certainly takes center stage, both in the batter and in the frosting. However, there’s coconut and vanilla extract in the bars and frosting as well. I don’t know about you, but pineapple, coconut, and vanilla just taste like a tropical vacation! I could sure use one of those right now, but I’ll have to make these bars instead.

Now that I’ve hyped up the deliciousness that is Amish Pineapple Bars, let me walk you through the process a little bit. The ingredient list may seem intimidating at first, but a lot of the ingredients are used in both the bars and the frosting. Starting with the bars, you’ll mix dry ingredients and wet ingredients separately, then combine and stir until smooth. Fold in the crushed pineapple and pour the batter into your prepared pan. Note: the batter will be very thick. Bake for 25-30 minutes at 350°.

While the bars are baking, go ahead and whip up the frosting. Cream butter and cream cheese together until smooth. Add in some pineapple juice and vanilla & coconut extracts, stirring to combine. Next, pour in powdered sugar a 1/2 cup at a time until you reach the desired consistency. All that’s left to do is toast the coconut flakes and walnut pieces in a large skillet over medium heat.

How scrumptious do these bars look? I promise they taste even better, but don’t say we didn’t warn you – these will disappear as fast as you can make them!

Amish Pineapple Bars

Makes 12-16 bars

15m prep time

25m cook time

Bars:
  • 1/2 cup oil
  • 2 eggs, beaten
  • 2 tablespoons lemon juice
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 20 oz. can crushed pineapple, undrained (three tablespoons set aside for the frosting)
Cream Cheese Frosting:
  • 1/2 cup butter, softened
  • 4 oz. cream cheese, softened
  • 3 tablespoons crushed pineapple
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3 cups powdered sugar
  • 1 cup walnuts (optional)
  • 1 cup sweetened flaked coconut
Preparation
  1. Preheat oven to 350° and grease a sheet pan. Make sure the pan has edges, as you’ll be pouring the batter directly onto the pan.
  2. In a large bowl, mix together oil, eggs, lemon juice, coconut extract, and vanilla extract.
  3. In a large bowl, mix together oil, eggs, lemon juice, coconut extract, and vanilla extract.
  4. In a separate bowl, combine flour, sugar, salt, and baking soda.
  5. In a separate bowl, combine flour, sugar, salt, and baking soda.
  6. Add dry ingredients to wet ingredients and mix until just combined. Fold in the undrained pineapple.
  7. Add dry ingredients to wet ingredients and mix until just combined. Fold in the undrained pineapple.
  8. Pour the batter into the prepared sheet pan and bake for 25-30 minutes.
  9. Pour the batter into the prepared sheet pan and bake for 25-30 minutes.
  10. While the bars are baking, beat together butter and cream cheese in a large bowl until smooth.
  11. While the bars are baking, beat together butter and cream cheese in a large bowl until smooth.
  12. Stir in 3 tablespoons of reserved pineapple, vanilla extract, and coconut extract. Add powdered sugar 1/2 cup at a time and beat until smooth. Set aside.
  13. Stir in 3 tablespoons of reserved pineapple, vanilla extract, and coconut extract. Add powdered sugar 1/2 cup at a time and beat until smooth. Set aside.
  14. Toast the coconut flakes and walnuts in a large skillet over medium heat. Keep a close eye on them so they don’t burn!
  15. The bars can be frosted immediately. Top with toasted coconut and walnut!

Recipe adapted from Yammie's Noshery.