Tropical Crunch Bars ~ A Fresh Spring Dessert

I love dessert bars, especially Tropical Crunch Bars.  They are simple to make, usually make enough for a crowd or a good bake sale, and come in so many varieties, you never get tired of them.  So, here’s a new take on an old favorite: pineapple and coconut.  They make Tropical Crunch Bars fresh and light, perfect for an Easter gathering or summer picnic.

What Makes Tropical Crunch Bars So Amazing?

A cookie-cake bottom, a layer of sweet cream cheese made even better with some pineapple, and a crunchy topping laced with shredded coconut make this one of the best tasting bars out there.  With the help of a couple of boxed cake mixes, these Tropical Crunch Bars are quick to make and one that everyone will love.

Got a Bake Sale?  Tropical Crunch Bars are Perfect!

I love making up a pan or two of Tropical Crunch Bars for bake sales.  They sell out fast, and I’ve been asked so many times for the recipe that I started putting on the bottom of the plate before I wrap it.

2 yellow or butter cake mixes

4 eggs

1 C vegetable oil

2 8 oz pkgs cream cheese, softened

1/2 C sugar

4 T crushed pineapple

5 T shredded coconut

Heat oven to 350 degrees F.

In a bowl, mix the cake mixes, 2 eggs, and oil.  The dough will be slightly crumbly.

Press half of the dough into a 13×9 baking pan.  Bake 12 minutes, until the crust is set.

Mix the remaining 2 eggs, cream cheese, and sugar until completely incorporated.  Add the pineapple and mix again.  Pour over the crust.

To the remaining cake mixture, add the coconut and mix well.  Crumble over the cream cheese layer.

Bake another 17 minutes, until the cream cheese layer is no longer jiggly.

Cool then chill for about an hour.  Cut into bars and enjoy!

Next time you need a dessert for a crowd, make up a pan of Tropical Crunch Bars!