The Pioneer Woman Tasty Kitchen
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Pineapple Cheesecake Carrot Cake Bars

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Level: Easy

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Description

Coconut-topped pineapple cheesecake with a carrot cake crust.

Ingredients

  • 1 box (about 18 Oz. Size) Carrot Cake Mix
  • 1 stick Butter
  • 1 whole Egg
  • 2 Tablespoons Water, If Needed
  • ½ cups Crushed Pineapple, Drained Well
  • 1 can (14 Oz. Size) Sweetened Condensed Milk
  • ½ teaspoons Vanilla Extract
  • 1 block (8 Oz. Size) Cream Cheese, Softened
  • 1 cup Shredded Coconut

Preparation

Preheat oven to 350ºF and prepare a 9×13 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.

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.

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.

One Comment

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Profile photo of Hazelbite

Hazelbite on 5.18.2012

I die! These look great and are going into my queue to make real soon.

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