Palm Beach Pineapple Squares
Submitted by skeye60
Palm Beach pineapple squares: a chocolate walnut cake base topped with a lemon-scented pineapple layer, baked together into one tropical dessert bar.
YIELD
1 batchPREP
15 minCOOK
45 minREADY
1 hrsPalm Beach pineapple squares are a 1960s Florida bake-sale classic, and they land somewhere between brownie and cake. A chocolate walnut batter on the bottom gets topped with a thin lemon-pineapple layer that bakes into a bright, slightly chewy lid over a tender crumb of fudge.
The clever build is that both layers come from one batter. You mix everything together, pull a cup off into a smaller bowl, and stir in drained pineapple and lemon zest to make the top layer. Melted chocolate and chopped walnuts go into the larger bowl. One batter, two flavors, zero double washing.
Draining the pineapple is the step that makes or breaks this recipe. Canned crushed pineapple carries a lot of liquid, and if it goes in wet, the top layer turns gummy and sinks into the chocolate base instead of sitting on top. Let it drain in a strainer for the full mixing time, then press gently with the back of a spoon before folding it in.
Pro Tips
- Dust the buttered pan with fine dry breadcrumbs as the directions specify. This gives the cake a slightly crisp edge when you turn it out and an easier release than a flour dusting.
- Reverse the pan position in the oven once during baking. Most home ovens have hot spots, and one rotation is the cheap insurance for even browning.
- Cool the cake in the pan for 15 minutes before the double-invert release. Skipping that rest makes the pineapple layer fragile and it can tear.
- Cut with a long, thin, sharp knife, wiped clean between cuts. A serrated knife tears the pineapple surface.
Variations
- Add a half cup of shredded coconut to the pineapple layer for a piña colada twist.
- Swap the walnuts for pecans or macadamia nuts for a different nut profile.
- Drizzle the cooled squares with a thin powdered-sugar glaze flavored with rum for a more Caribbean spin.
Ingredients
Directions
Place oven rack ⅓ of way up from bottom of oven; preheat to 375℉ (190℃).
Butter a 13×9×2 inch pan and dust all over lightly with fine dry bread crumbs; invert pan to shake out excess crumbs. Sift together the flour, baking powder and salt; set aside.
Melt the chocolate in top of double boiler over hot water; set aside. Place pineapple in a strainer set over a bowl and let drain.
In large mixer bowl, cream the butter. Add vanilla and sugar and beat well.
Add eggs one at a time, beating well after each. On low speed, add dry ingredients, scraping the bowl with rubber spatula and beating only until thoroughly mixed.
Remove one cup of the mixture and place in a smaller bowl.
Stir the lemon rind and drained pineapple into this smaller mixture; set aside.
Add melted chocolate to the mixture in large bowl and beat until very well mixed.
Stir in the nuts. Spread the chocolate mixture in an even layer in prepared pan.
Place the pineapple mixture by small spoonsful evenly over the chocolate mixture.
With back of a spoon, spread the pineapple mixture to make a smooth, thin layer.
Bake for 40 to 45 minutes, reversing the rack postion once to insure even browning.
Cake is done when the top springs back when lightly touched and cakes begins to pull away from sides of pan.
Let cake cool in the pan for 15 minutes then cover the pan with a cookie sheet and invert.
Remove the pan and cover the cake with a large rack. Invert again to cool completely right side up.
When completely cool, transfer to a cutting board and use long, thin knife to cut into squares or bars.
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