Whisk away on a tropical vacation without even leaving the house. The flavors of our Tropical Pineapple & Cream Bars take you away to a great place.
What You Need
Original recipe yields 32 servings
1/2 cup butter, softened
1 pkg. (2-layer size) pineapple cake mix
2 egg s, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/2 tsp. coconut extract
1 can (20 oz.) crushed pineapple in juice, well drained
1/3 cup BAKER'S ANGEL FLAKE Coconut, lightly toasted
1/4 cup chopped PLANTERS Pecans, toasted
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Let's Make It
Heat oven to 350ºF.
Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
Meanwhile, beat cream cheese, sugar and coconut extract until blended. Add remaining egg; mix well.
Spread cream cheese mixture over crust; top with pineapple. Sprinkle with coconut, nuts and reserved crumb mixture.
Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
Substitute vanilla, almond or rum extract for the coconut extract.
For Easy Removal From Pan
Line empty pan with parchment or foil, with ends of parchment extending over sides. Use to prepare dessert as directed. When ready to serve, use parchment handles to lift cooled dessert from pan.
Substitute chopped toasted PLANTERS Slivered Almonds for the pecans.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.