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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Helpful Kitchen Items:
Pineapple Coconut Chess Bars
Ingredients
- 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
- 1 15 oz can crushed pineapple well drained
- 1 cup sweetened flaked coconut
Instructions
- 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.
Connie Branecki says
March 18, 2015 at 4:58 pmThese 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!
Melissa says
March 18, 2015 at 5:56 pmMy pleasure Connie ☺
Carol at Wild Goose Tea says
March 19, 2015 at 7:31 pmWow, 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.
Anonymous says
March 21, 2015 at 7:43 amIn 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
wilma Gaustad says
July 17, 2016 at 12:17 pmThe recipe calls for two sticks of butter, which equals 1 cup.
Melissa says
March 21, 2015 at 2:09 pmThe 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.
Linda says
March 25, 2015 at 1:49 amThis recipe was made for me! Thank you for your wonderful recipes. Have to do this, maybe this weekend.
Melissa says
March 25, 2015 at 2:04 amHi Linda, I’ll share with you anytime my friend. ☺
Mary @chattavore says
March 28, 2015 at 2:46 amThese sound amazing! I’ve never thought of pineapple and coconut in chess bars. Yum!
Liz says
May 7, 2015 at 1:58 pmThank you Melissa for the nice bar recipes.
Melissa says
May 7, 2015 at 7:05 pmMy pleasure Liz ☺
Aly says
May 25, 2015 at 9:10 amDid you ever think of substituting the milk with coconut milk for a more pina colada flavor?
Melissa says
May 25, 2015 at 9:13 amThere’s no milk in this recipe.
Senia johnson says
June 18, 2015 at 11:24 pmThese are amazing, soooooo delicious
Melissa says
June 19, 2015 at 8:10 amThank you!
Ruth says
January 16, 2016 at 6:48 pmMy 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. ????
Melissa says
January 16, 2016 at 6:54 pmI 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.
Amy says
June 28, 2016 at 9:28 pmCan I freeze these
Melissa says
June 28, 2016 at 9:38 pmI think you could just be certain you cool them completely before wrapping to freeze and thaw them in the refrigerator.