Grilled Pineapple Shortcake Bars
“Sweet, grilled pineapples served over vanilla bars and luscious homemade cream!”
I can’t believe it’s about to be Labor Day already! It seems like just yesterday I was talking about Memorial Day and how I’m so not in the mood to cook for it.
Well, I’m definitely in the cooking mood for Labor Day! I’m ready to give summer one last hoorah so I can fully immerse myself in the fattening foods of fall!
This year I’m having a family cookout and my uncle BB is coming into town. He’s the uncle that goes FOOD CRAZY with every family event and cooks a HUGE homemade spread. I’ll post a pic on my Instagram tomorrow so you can see what I mean.
He always says “I’m not gonna do too much, just making a cake or something” but always shows up with 12 different cakes, sides, and main dishes. Gosh, I love him!
It’s always a relief when I know he’s coming over because I can get away with only making a drink and nobody will bat an eyelash Hahaha!
But since I’m hosting the cookout it’s only fair that I make at least one dessert right? What better dessert to bid summer farewell than grilled pineapple shortcake bars! This recipe is VERY similar to my strawberry shortcake bars but my oh my what a difference a few little tweaks can make.
Have you ever had grilled pineapple? It’s seriously like eating candy! It’s get all caramelized, golden and SUPER sweet! Like sweet enough to use as a topping for ice cream kinda sweet!
Since my husband’s favorite cake is pineapple upside down cake I knew he would be all over these things and I was right! I promise he said “yep you can feel free to make these anytime you get bored” or “let me just have one more piece to make sure it’s blog worthy” at least 10 times. Those are usually the lines he uses whenever he really really likes something.
How to serve it? Hot? Cold?
For me, there is only 1 way to serve this…plate the bars individually and then top it with those fresh off the grilled pineapples!
Once those sweet, sticky, hot pineapples hit that creamy cheesecake layer and start to melt a little bit…mercy Father!
To make it easier to grill, you can leave the pineapple in rings and either serve the rings on top of the bars or dice it up after it comes off the grill. Since it started pouring down raining I decided to dice my pineapples and cook them indoors in my grill pan.
Funny, I actually kinda like them cooked in a grilled pan. It seems to caramelize each little piece of pineapple. But I did kinda miss the smokiness and dark grill marks that only a grill can bring. Either way is good though, like seriously!
Shortcake Buffet Anyone?
These bars taste so good with just about any fruit! It’s always fun to make a few batches of shortcake bars and then set out a bunch of different toppings so that my guest can choose their own. Grill peaches and grilled pineapples are always a hit in the summer time! The kids usually go for fresh strawberries.
Don’t be alarmed at the mild, dense taste of the shortcake part if you decide to sneak in a bite before you add the cream cheese layer. It’s taste like a lightly sweetened biscuit but TRUST once you top it with that sweet cream cheese layer and those candy sweet pineapples you’ll be glad the cake is only lightly sweetened. It all just works out so beautifully!
Make it! Enjoy it!
Get the Recipe: Grilled Pineapple Shortcake Bars
Ingredients
Cake
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup butter, room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk or whole milk
Cream Cheese Layer
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 8 oz cream cheese, room temperature
Pineapple Topping
- 1 tablespoon butter
- 4 cups fresh pineapple chunks
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350. F.
- Grease and lightly flour a 9x13 inch glass baking dish. Set aside.
- In a large bowl cream together brown sugar, granulated sugar, and butter.
- Mix in eggs and vanilla extract.
- Mix in flour, baking powder, and salt alternating with milk until well combined.
- Spread batter into an even layer in prepared baking dish.
- Bake for 18 minutes (check on it at the 16-minute mark, this cake is very thin and doesn't need long)
- Let cool completely.
- Meanwhile to create the cream layer, add heavy whipping cream to a large bowl.
- Add in 1/4 cup of powdered and vanilla extract.
- Mix until soft peak form. Set aside.
- In a medium bowl, mix together cream cheese and 1/2 cup powdered sugar until creamy.
- Add whipped cream mixture into cream cheese mixture until well combined.
- Spread onto of cooled cake.
- Cover cake and refrigerate for 3 hours.
- To make the grilled pineapples, add butter to heated grill pan. (see grilling instructions in notes)
- In a large bowl, add diced pineapples.
- Toss with brown sugar and cinnamon.
- Place pineapple in hot pan and cook until both sides are lightly caramelized.
- When ready to serve, plate cake bars individually and top with pineapple.
I was close! I though it was just regular vanilla frosting. That looks delicious! My hubby is in South Korea right now, but when he gets back I’m totally making this for him.