Perfectly gooey with the delightful combination of crushed pineapple and flaked coconut these Pineapple Coconut Chess Bars are the perfect handheld sweet treat that everyone will love.
What’s The Difference Between Chess Bars And Gooey Butter Cake?
Gooey butter cakes have been rotating through Southern kitchens for eons, it seems. Made with a cake mix foundation and transformed into a variety of flavor combinations, they remain a Southern dessert favorite for potlucks and holiday parties. Gooey butter cake is also widely known by a different name. The same concept and technique is used to make them but, they’re referred to by some as chess bars or chess squares. No matter what they’re called, it all spells delicious for me.
The Island Inspired Flavor Combination Doesn’t Disappoint In These Pineapple Coconut Chess Bars
I love the combination of pineapple and coconut and thought I’d try it out in these chess bars. The end result did NOT disappoint. Gooey bites of island inspired gooey deliciousness in each and every bite. How could I go wrong? Bakers of all skill levels can make these types of bars and gooey butter cakes because they’re uber simple to make. The only challenge is not to over bake them. When chess bars are done, they will still have a “jiggle in the middle” when gently shaken. As they cool, they’ll setup and should be allowed to cool before you attempt to cut into bars. Other flavors to try are these Cookies and Cream Chess Squares and Cheesecake Chess Squares.
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Pineapple Coconut Chess Bars
- 1 15.25 box yellow cake mix
- 1 cup butter (2 sticks) melted separately
- 4 large eggs
- 1 8 oz cream cheese softened
- 2 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 8 oz cans crushed pineapple well drained
- 1 cup sweetened flaked coconut
- Preheat the oven to 350°F. Spritz a 13 x 9-inch baking pan with cooking spray. Set aside.
- In the bowl of a stand mixer orr with an electric hand mixer, beat together the cake, mix, 1/2 cup (1 stick) melted butter and 1 large egg. Press onto the bottom of the baking dish.
- In the same mixing bowl, beat together the cream cheese, powdered sugar. remaining 1 stick of melted butter and vanilla. Add 3 large eggs. Continue to beat for 2 minutes until creamy and fluffy. Mix in the crushed pineapple and flaked coconut by hand. Pour over the crust.
- Bake for 40-45 minutes until the center still "jiggles" when gently shaken. Cool in pan on a cooling rack to room temperature before cutting into bars.
- Store leftovers chilled.