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Amish Pineapple Bars


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Rate this recipe 4.4/5 (30 Votes)


  • Cream Cheese Frosting:
  • 1/2 cup oil
  • 2 eggs, beaten
  • 2 tablespoons lemon juice
  • 1/2 teaspoon coconut 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)
  • 1/2 cup softened butter
  • 4 oz. softened cream cheese
  • 3 tablespoons crushed pineapple
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3 cups powdered sugar
  • 1 cup walnuts (I only did walnuts on half. There are nut haters among us.)
  • 1 cup sweetened flaked coconut


Servings 6
Preparation time 20mins
Adapted from


Step 1

For Bars:

Mix together the oil, eggs, lemon juice and coconut extract. In a separate bowl, mix together the flour, sugar, salt, and baking soda. Add the dry ingredients to the wet and mix just until blended. Stir in the undrained pineapple. Bake on a greased 17 x 11 pan (cookie sheet) at 350º for 25 - 30 minutes. Can be frosted immediately.

For Cream Cheese Frosting:

Beat together the butter and cream cheese until smooth. Add the pineapple and extracts. Add the powdered sugar 1/2 cup at a time and beat until smooth. Toast the walnuts and coconut briefly in the oven or on the stove top until the coconut is browned. Sprinkle over frosted cake.

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