Pineapple Cream Dump Bars
Buttery cake mix crust topped with creamy pineapple filling and a golden crumble
PRINT PINServings 24
INGREDIENTS
Pan
- nonstick cooking spray or parchment paper.
Crust and Crumble
- 1 box yellow cake mix about 15.25 oz divided
- 1 cup unsalted butter divided melted and cold cubed
- 1 large egg.
Pineapple Cream Filling
- 8 oz cream cheese softened
- 1 2/3 cups powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 can crushed pineapple 20 oz very well drained
- 1/4 tsp kosher salt.
Optional Add Ins
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans.
INSTRUCTIONS
Pan and Oven
- heat oven to 350 degrees F
- line a 9x13 inch pan with parchment or coat with nonstick spray.
Crust
- measure out 1 1/2 cups dry cake mix and set aside for the crumble
- in a bowl mix remaining cake mix with 1/2 cup melted butter and 1 egg until thick crumbs form
- press evenly into pan.
Filling
- beat cream cheese until smooth
- beat in powdered sugar then egg vanilla and salt until creamy
- fold in well drained crushed pineapple and optional coconut or pecans
- spread evenly over crust.
Crumble and Bake
- cut 1/2 cup cold cubed butter into reserved 1 1/2 cups cake mix until coarse crumbs form
- sprinkle evenly over filling
- bake until edges are set and topping is lightly golden 33 to 38 minutes
- cool completely then chill 1 hour before slicing for clean bars.
Notes
1. Drain pineapple until very dry to prevent soggy bars. Use full fat block cream cheese for best texture. Chill before slicing and wipe knife between cuts. Swap yellow cake mix for white or butter cake mix. Add coconut or pecans for extra texture
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g