Tropical Pineapple Bliss Bars

Tropical Pineapple Bars, a moist and buttery treat that reimagines the classic pineapple upside-down cake. This vegetarian recipe is perfect for those seeking a quick, egg-free dessert option. With a combination of sweet pineapple, vibrant cherries, and warm spices, these bars are a delightful addition to any gathering.

Ideal for those following a vegetarian diet, these bars are also gluten and dairy-free, making them suitable for various dietary needs. Enjoy them as a sweet snack or a dessert after dinner.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving. Get ready to impress your friends and family with this tropical treat!

Recipe Collection: Dessert

Serving Size: 16

Cooking Time: 80 minutes

Overview

These moist and buttery Pineapple Upside Down Bars are a delightful twist on the classic cake, offering a quicker and egg-free alternative. Perfect for a sweet treat or dessert, these bars combine the tropical flavors of pineapple and cherries with a hint of spice.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Ingredients

• 1 - 20 Ounces (oz) can pineapple rings, drained
• 15 - Maraschino cherries, drained
• 1.5 - Tablespoons (tbsp) brown sugar, packed
• 0.5 - Cups unsalted butter, melted
• 0.5 - Cups white sugar
• 0.25 - Cups brown sugar, packed
• 0.5 - Cups pineapple juice
• 1 - Tablespoon (tbsp) lemon juice
• 1.5 - Teaspoons (tsp) vanilla extract
• 1.25 - Cups all-purpose flour
• 0.5 - Teaspoons (tsp) salt
• 0.25 - Teaspoons (tsp) baking soda
• 0.25 - Teaspoons (tsp) ground cinnamon
• 0.25 - Teaspoons (tsp) ground nutmeg

Steps

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper, leaving an overhang on all sides. Spray the parchment with nonstick spray.
2. Remove 8 or 9 pineapple rings from the can and pat them dry with a paper towel. Measure out 0.5 cups of pineapple juice from the can and set aside for the batter. Reserve any remaining pineapple rings and juice for another use.
3. Pat the maraschino cherries dry with a paper towel to remove excess moisture.
4. Arrange the pineapple rings in an even layer at the bottom of the pan, trimming as necessary to fit. Add the cherries around the pineapple rings in a decorative pattern. Sprinkle with 1.5 teaspoons of brown sugar.
5. In a large bowl, whisk together the melted butter, white sugar, and 0.25 cups of brown sugar until combined. Add the reserved pineapple juice, lemon juice, and vanilla extract. Stir until the mixture looks curdled.
6. Add the flour, salt, baking soda, cinnamon, and nutmeg to the wet ingredients. Whisk until the batter is smooth.
7. Spoon dollops of batter over the prepared pineapple and cherries, spreading gently into an even layer with a spatula.
8. Bake in the preheated oven for 30 to 35 minutes, until the edges are golden brown and the center is set. A toothpick inserted near the center should come out clean.
9. Allow the bars to cool in the pan for 15 minutes. Carefully invert onto a plate or platter and gently remove the parchment paper. Let cool completely. Once cool, run a knife or thin spatula underneath to loosen from the plate. Cut into 16 bars. Enjoy!