tropical desserts

In need of a tropical pineapple dessert? Look no further than these pineapple bars! There’s an abundance of pineapple chunks in every bite, which are surrounded by a custardy, creamy filling! 

Tropical Escape Soft Pineapple Crumble Bars

unsalted butter, softened (1 stick)

all-purpose flour

sugar

salt,

sour cream (plain

McCormick Pure Vanilla Extract

pineapple chunks, drained (fresh or frozen could likely be substituted)

Preheat oven to 350F and line an 8×8-inch...

Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.

To a large bowl, add the butter, 1...

To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.

Reserve 3/4 cup of this mixture; set aside.

Transfer remaining mixture into prepared pan and using...

Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.

Bake for 10 minutes. While crust bakes, make...

Bake for 10 minutes. While crust bakes, make the filling.

In a large bowl (same one used to...

In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.

Remove crust from oven and top evenly with...

Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.

Carefully and evenly pour the sour cream mixture...

Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.

Evenly sprinkle the reserved crust mixture over the...

Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.

Bake for about 35 minutes, or until edges...

Bake for about 35 minutes, or until edges and top are set.

Place pan on top of a wire rack...

Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving.

Buttery. Tropical. Perfectly sweet and tangy. These Mango Lemon Squares are a wonderful combination of buttery shortbread and sweet mango lemon curd! This simple and stress-free recipe requires one bowl, a whisk, and less than 10 minutes to prep! They are sunshine in dessert form that will transport you to your next tropical getaway!

Mango Lemon Squares

All-purpose Flour

Sugar

Unsalted Butter (softened)

salt

Eggs (large, room temperature)

tbsp Flour

Lemons (juiced)

Mangoes (ripe, purred)

Start by preheating your oven to 350F (325F convection bake). Line a 9&quot;x 9” baking pan with parchment paper. Set aside.

In a large bowl, use clean hands or pastry cutter to blend butter into 1/4 cup sugar and 1 1/2 cups flour until a mixture resembling wet sand forms.

Press mixture evenly into the bottom of the pan. Bake for ~20 minutes or until edges are golden brown.

Shortbread Crust

While crust is baking, whisk together eggs, sugar, and flour.

Place the flesh of 2 ripe mangoes into a food processor/blender and puree until smooth.

Once crust is baked and removed from oven, whisk mango puree and lemon juice into egg mixture. Pour over the baked crust.

Return baking pan to the oven for another ~30 minutes or until mango curd is set to a slight wobble. Allow to cool completely in baking pan.

Remove from pan, and allow to cool to room temperature. Refrigerate for 4h to overnight and then cut into squares!

Enjoy!

Mango Lemon Curd

https://www.youtube.com/watch?v=YC6dffpz8GM

Recipe: https://themindfulmeringue.com/mango-lemon-squares/

Buttery. Tropical. Perfectly sweet and tangy. These Mango Lemon Squares are a wonderful combination of buttery shortbread and sweet mango lemon curd! This simple and stress-free recipe requires one bowl, a whisk, and less than 10 minutes to prep! They are sunshine in dessert form that will transport you to your next tropical getaway!

Pineapple, vanilla, and coconut come together for one amazing cake!

Southern Sunshine Cake

yellow cake mix

milk, divided

vegetable oil

eggs

vanilla

pineapple

white sugar

5.1 oz box instant vanilla pudding

oz Cool Whip, thawed

pecans

coconut

Preheat oven to 350F. Grease a 9x13 baking dish.

In a large bowl, combine cake mix, 1 cup milk, vegetable oil, eggs, and vanilla. Mix until well combined and then pour into prepared dish.

Bake for 30-45 minutes or until the center is set.

While the cake is in the oven, combine crushed pineapple and sugar in a small saucepan. Cook on medium-high, stirring constantly until sugar is dissolved.

Once the cake is done, remove from oven. Carefully poke the top of the cake a few times with a knife and pour pineapple mixture over top of warm cake, spreading it around. Let cake and pineapple mixture cool completely.

In a medium-sized bowl, combine 3 cups cold milk with vanilla pudding mix. Whisk until thick. Spread pudding over pineapple mixture and top with a layer of whipped cream.

Sprinkle shredded coconut and pecans on top. Store in the fridge until ready to serve.

Top 3 tropical desserts recipes from across the web

The most viewed tropical desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tropical Escape Soft Pineapple Crum...

Mango Lemon Squares

Southern Sunshine Cake

Top 3 tropical desserts recipes from across the web

The most viewed tropical desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tropical Escape Soft Pineapple Crum...

Mango Lemon Squares

Southern Sunshine Cake

The most viewed tropical desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine