Pineapple Bars

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4 star Avg. rating 4 from 4 votes.

Recipe Information

Recipe Created By: Amy Hugon


2 cups flour
1/2 tsp baking soda
2 eggs or substitute
1 16 oz can crushed pineapple
1 3/4 cups sugar
1/2 cup oil
1 tsp lemon extract (optional)
2 tsp vanilla extract (optional)


Mix all together. Bake in greased 17×11 (jelly roll) pan at 325 for 25-30 minutes.



These can be made wheat/gluten free. I generally use part Featherlight flour mix and part sorghum flour. I see no reason you couldn’t do 1/2 oat and 1/2 rice.

I think you could easily do diced pears or blueberries here. I think these would translate fine to other wet fruit.

Replacement for 2 eggs — we add 2 tsp gelatin to 1 cup boiling water and measure 8 Tbsp of that for 2 eggs.

I used Ener-G Egg Replacer just fine.

Use a corn-free flour mix to make corn free.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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