Pineapple Poke Bars are soft, moist dessert cake bars with a self-iced topping. A delicious all season dessert which any pineapple loving family would love !

These Pineapple Poke Bars are perfect served warm as a Winter dessert with ice-cream or whipped cream or they are equally delicious, served cold as a Summer dessert or sweet treat.

The Pineapple are sprinkled over the cake batter but distributes throughout whilst baking resulting in an already moist treat.

The sour cream pour over mixture adds to the Pineapple and the end is a heavenly dessert.

You can serve these Pineapple Bars without any whipped cream during Summer. But I prefer a little, especially unsweetened or very lightly sweetened cream, as the Bars are a sweet-tooth’s dream treat.

The cream balances it out nicely for me, but the kids reckon it tastes much better without.

Many people do not like Cardamom and this can easily be left out of the recipe. I actually do like the extra flavor, therefore I used it…. up to you!

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The Sauce does not get soaked up completely and there will be a top layer, almost like a thin layer of Icing – most delicious !

More Pineapple based recipes you might like:

• White Chocolate and Pineapple Coconut Bars
• Gooey Coconut Pineapple Butter Cake
• Crustless Pineapple Pie
• Pineapple-Orange Cream Pie (No-Bake)
• Moist Pineapple Holiday Cake

Pineapple Poke Bars

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Yield: 8 Servings

Pineapple Poke Bars

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Pineapple Poke Bars are soft, moist dessert cake bars with a self frosting. A delicious all season dessert which any pineapple loving family would love !

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

CAKE:

• 1/2 cup Water
• 1 1/2 cups Sugar, divided
• 4 Cardamom Pods, husks removed and slightly crushed (optional - see note below)
• 1 large Pineapple, peeled, cored and cubed
• 2 extra-large Eggs
• 2 TB Unsalted Butter, melted
• 1/4 cup Milk
• 1 cup Self-Raising Flour

SAUCE:

• 1/2 cup Sour Cream
• 1 t Vanilla Essence
• 1 cup Sugar

TO SERVE:

• Ice-Cream or Whipped Cream

Instructions

1. Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 20cm (8 x 8 inch) oven dish with cooking oil
2. Bring the Water, 1/2 cup Sugar and the Cardamom to a boil – add the Pineapple cubes – simmer for 5 minutes – remove from heat and let cool completely
3. Beat the Eggs and the remaining 1 cup Sugar together – add the Butter and Milk – beat well
4. Fold in the Flour and stir until just mixed – pour into the prepared oven dish
5. Drain the cooled Pineapple cubes and sprinkle over the batter – bake for 40 minutes {cover with a piece of aluminium foil if it browns too quickly} or until cooked through and a tester comes out clean

SAUCE:

1. Make the SAUCE a few minutes before the cake finishes baking – heat the Sour Cream, Vanilla and Sugar over medium heat just until the Sugar has dissolved
2. Remove cake from the oven – poke a few times with a fork – pour the Sauce over
3. Serve warm or cold

Notes

Many people do not like Cardamom and this can easily be left out of the recipe

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 421Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 71mgSodium 228mgCarbohydrates 82gFiber 1gSugar 69gProtein 4g

Nutrition value is not always accurate

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This can be served immediately, reheated later, or enjoyed cold.