Pineapple Right Side Up

By Tinkysmom55

from Joanne Fluke Lake Eden cookbook

Ingredients

• 1/2 cup frozen concentrated pineapple juice
• 1 can crushed pineapple
• 1 cup softened butter
• 1/2 c sugar
• 2 c flour
• 4 eggs, beaten
• 1/2 c sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 4 tbs flour

Preparation

Step 1

Set the frozen concentrated pineapple juice out on the counter to thaw.

Dump the crushed crushed pineapple into a strainer and let it drain while you make the crust.

Mix the cup of softened butter with 1/2 cup sugar until it's light and fluffy. Add the 2 cups of flour. Mix thoroughly.

Spread the mixture in a greased 9 x 13 pan. Shake the pan to spread out the mixture evenly, and then press it down with your hands. Bake the crust at 350 degrees for 15 to 20 minutes or until it's starting to turn golden around the edges. Remove the pan from the oven but don't shut off the oven.

In a medium sized bowl, combine the beaten eggs with the remaining sugar. Stir in the pineapple concentrate. Use the back of the spoon to press all the juice out of the drained pineapple in the strainer. When it's as juice-free as you can make it, measure out 1/2 cup of crushed pineapple and add it to your bowl. Mix it in thoroughly.

Pour this mixture on top of the crust you just baked. Stick it back into the oven and bake it at 350 degrees for an additional 50 minutes.

When the baking time is up, remove the pan from the oven and let it cool on a wire rack or cold stovetop burner. Once your bars have cooled thoroughly, sprinkle the top with powdered sugar and refrigerate them until you want to serve them.