Print Friendly

I got this recipe from a lady in another food group named Tamela Mann-Mahoney

Amish Pineapple Bars

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)

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.

Cream Cheese 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
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.


Comments are closed.

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.