Mom's Pineapple Square Bars
Prep time
Cook time
Total time
A sweet pineapple bar made with a flaky sour cream crust topped with royal frosting and chopped nuts.
Serves: 24 Bars
  • Ingredients:
  • For Dough:
  • 3 cups flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 sticks margarine (I used butter)
  • 3 egg yolks
  • ½ pt. sour cream ( I used 8 oz container)
  • For Filling:
  • 2 cups crushed pineapple, drained
  • 1 cup sugar
  • 4 tbsp. cornstarch
  • Royal frosting:
  • 2 large egg whites
  • 2 teaspoons fresh lemon juice
  • 3 cups confectioners sugar, sifted
  • Topping:
  • ½ cup chopped walnuts or pecans
  1. In a bowl add flour, baking powder and salt; set a side.
  2. In a large bowl, add butter and egg yolks; beat until combined. Add sour cream and mix until combined. Beat in flour mixture. Wrap dough in cellophane and refrigerate for 24 hours.
  3. In a large pot; add pineapple, sugar and cornstarch. Cook until thicken (about 7 minutes); stirring frequently. Set a side to cool.
  4. Preheat oven 350F
  5. Set aside 11 x 15 cake pan
  6. Divide dough in half. On a floured surface roll dough out to fit cake pan. Line bottom of pan with dough. Evenly spread pineapple mixture over top of dough.
  7. Roll out 2nd piece of dough to fit cake pan. Carefully place dough over top of pineapple filling. (I pierced 4 slits in the center, I don't know if that was necessary)
  8. Bake in oven for 45 minutes; until lightly golden.
  9. Let bars cool completely
  10. To make frosting:
  11. In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth. (The right consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
  12. Spread frosting over cooled bars and sprinkle with chopped walnuts or pecans.
Please note the pie dough needs to chill for 24 hour before using.

No calories today, this is a special recipe.
Nutrition Information
Serving size: 1 bar
Recipe by PB + P Design at