Pineapple Cheesecake Carrot Cake Bars – a delicious recipe with Carrot, Butter, Egg, Water, Pineapple, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and prepare a 9x13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, and egg, and mix with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together. If necessary, add water. Press the dough into the prepared pan. Spread the pineapple across the top.
2
In a mixing bowl, combine the sweetened condensed milk, vanilla extract and cream cheese, stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary. Top with coconut.
3
Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set; do not to overbake. They will be slightly jiggly. After cooling, slice and keep in the refrigerator.
412
kcal
Calories
37
g
Fat
13
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 box (about 18 Oz. Size) Carrot Cake Mix, 1 stick Butter, 1 whole Egg, 2 Tablespoons Water, If Needed, and more.
Yes, Pineapple Cheesecake Carrot Cake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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