Pineapple Bars
Yummy pineapple bars!
Ingredients
- 3 cups sifted all-purpose flour
- 3 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 3 sticks butter or margarine (salted) (12 oz. or 1½ cups) melted & cooled
- 8 eggs, well beaten
- 2 cans plus 2 TBSP crushed pineapple, drained each can is the 8 oz. size
- 2 tsp vanilla
Instructions
- Mixing the dry ingredients in one bowl and the wet ingredients in another and then combining everything works fine but is not necessary. Just make sure that all the ingredients eventually end up in one bowl and are mixed well.
- The original recipe calls for two 8-ounce cans PLUS two tablespoons of crushed pineapple, drained. Feel free to experiment after you have tried the recipe once - you may decide that two cans are enough or that three are better.
- Pour into a greased pan and bake for about 35 minutes at 325° F. or until a "cake tester" comes out clean. A 13"x9"x2" pan works well. Although we've never tried it, a half-size steam table disposable aluminum pan (12-3/4"x10-3/8"x2-1/2") could probably also be used. For a "cake tester", we use a wooden skewer to test for doneness; a toothpick or knife also work fine.
- HIGH ALTITUDE: This recipe works well in Hawaii as written. However, for high altitudes (6,800-feet above sea level in Mike's case), try removing 2 TBSP for each cup of sugar and bake at 350° F. for 45 to 50 minutes or until a cake tester comes out clean. Start checking after 40 minutes. As you may be able to see in the photo, the middle of this batch came out wrinkly but still tasted great!
- We usually cut these into 2-inch squares for serving. They can be eaten plain or, as in the photo, dusted with a little confectioners' (powdered) sugar.
