Chess bars, aka gooey butter cakes have been rotating through Southern kitchens for ages. I love the combination of pineapple and coconut and thought I’d try it out in these chess bars. The result did NOT disappoint. Gooey bites of island deliciousness seriously, 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 done, they will still have a “jiggle” when gently shaken. For the cleanest edges, cool completely before attempting to cut into bars
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Ingredients you’ll need:
1 [16.25] oz yellow cake mix
1 cup butter, melted and divided [2 sticks]
4 large eggs
1 [8] oz cream cheese, softened
2 cup powdered sugar
1 tsp pure vanilla extract
1 [15] oz can crushed pineapple, well drained (Or 2 [8] oz cans)
1 cup sweetened flaked coconut
Directions:
Preheat the oven to 350°F. Spritz a 9 x 13-inch baking pan with cooking spray. Set aside. In the bowl of a stand mixer, beat together the cake, mix, 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 to room temperature then cut into bars. Store chilled. Yield: 30 bars
- 1 [16.25] oz yellow cake mix
- 1 cup butter, melted and divided [2 sticks]
- 4 large eggs
- 1 [8] oz cream cheese, softened
- 2 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 [15] oz can crushed pineapple, well drained (Or 2 [8] oz cans)
- 1 cup sweetened flaked coconut
- Preheat the oven to 350°F. Spritz a 9 x 13-inch baking pan with cooking spray. Set aside. In the bowl of a stand mixer, beat together the cake, mix, 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 to room temperature then cut into bars.
- Store chilled.
These do look delicious! Once again , I have coconut in the house, I buy it when its on sale, but I can never decide what to do with it. There are so many desserts to choose from! This looks like somthing my family will like , I know I will! Thanks Melissa!
My pleasure Connie ☺
Wow, I was going to make a pineapple coconut coffee cake to take to a function on Saturday. I think you have just changed my mind. These look MUCH better.
In the recipe it says 1 stick of melted butter added to the cake mixture but then it says to add remaining 1 stick of butter to the cream cheese mixture but the recipe only calls for 1 stick of melted butter divided so how much is suppose to go in each mixture
The recipe calls for two sticks of butter, which equals 1 cup.
The recipe calls for 1 cup of butter. That is equal to 2 sticks. So, 1 stick goes into the crust. 1 stick in the filling.
This recipe was made for me! Thank you for your wonderful recipes. Have to do this, maybe this weekend.
Hi Linda, I’ll share with you anytime my friend. ☺
These sound amazing! I’ve never thought of pineapple and coconut in chess bars. Yum!
Thank you Melissa for the nice bar recipes.
My pleasure Liz ☺
Did you ever think of substituting the milk with coconut milk for a more pina colada flavor?
There’s no milk in this recipe.
These are amazing, soooooo delicious
Thank you!
My crust looks nothing like the pictures. It looks more like slightly moistened sand…pressed it into the pan but dont think its going to come out. I feel one stick of butter and one egg is not enough moisture for a whole cake mix. 😞
I assure you it is. The butter should be melted and mixed into the cake mix, it sounds as if perhaps you cut it into the cake mix. Chess bars also known as gooey butter cakes all begin this way no matter the flavor. It works every time.
Can I freeze these
I think you could just be certain you cool them completely before wrapping to freeze and thaw them in the refrigerator.