Pineapple Squares

"These squares are so popular in our N. E. Pa. area and are often requested for bake sales. At times more flour, little at a time, may have to be added to make it easier to roll without the dough falling apart. It is a very forgiving dough, though. If you seem to have extra filling left over it may be used to make small tarts using pie crust dough."
photo by a user photo by a user
Ready In:
2hrs 30mins




  • Place filling ingredients in a large saucepot. Allow to reach boiling point. Reduce heat and let simmer 5 minutes, mixing often. Remove from heat and let cool completely. May be done earlier in the day or day before.
  • Dough:

  • In a large bowl work the flour and the butter (or margarine) as you would for pie crust.
  • Add the sugar, salt, baking powder, baking soda and mix well.
  • Add vanilla, eggs and milk, adding a little at a time until dough comes together. Depending on the flour you may have to add a little more.
  • Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces.
  • Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12x17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don't cut off excess dough.
  • Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows).
  • Again, flour surface and roll out other piece of dough and place on top.
  • Press dough around the edges to seal in pineapple filling. Then cut around to remove excess dough. Brush top with well beaten egg. Bake 350 deg. for 45 minutes.
  • Let cool. Cut into desired squares. May be dusted with confectioners sugar.

Questions & Replies

  1. Happy to see this recipe- sounds like the one my Grandmother would make for my Mom when we visited my Grandparents in Portage when I was a kid. Look forward to making when I can have others to help eat. Thank-you!
  2. how should you store the pineapple squares ?
  3. Can you use fresh pineapple instead of canned pineapple, and if so, how much, and should I blanch the pineapple before baking?


  1. Thanks for posting this recipe. My mother's recipe was lost years ago and of course none of us had her recipes. We use other fillings also ie: blueberry, cherry and sometimes peach. Instead of powdered sugar my mother used what some people call "Crisco" icing.
  2. We always had these for every occasion. Best when eaten cold. Stores well in frig for couple days only. We never had it last that long !!
  3. I had to add quite a bit more flour to have a workable dough, and had quite a bit of pineapple mixture left over, but the end product was very good! While it bakes, the dough absorbes some of the pineapple mixture and makes it nice and moist. So, you don't have to worry about making a super tight seal around the edges.


My hobby is catering and most of all BAKING. Believe it or not I enjoy what I do. Especially so when I can cook for 350 or more for some of our church dinners. Love it, love it, love it. Hopefully some of my recipes will be tried.
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