Total Calories: 483
Yield: 24 bars
Cream together butter and sugar with an electric mixer for 2 minutes on high speed. Mix in eggs. Add dry ingredients, except the powdered sugar, and mix.
Drain pineapple (can reserve juice for another use). Add pineapple to the batter, and stir with a spoon until blended. Pour into a greased, 9x13-inch pan, and bake for 30–35 minutes at 350°. Cool; cut into 24 bars. Sprinkle with powdered sugar.
Don’t throw that good pineapple juice away. It is great to add to orange or other juices. Also, it acts like lemon juice to keep apple and banana slices from browning in other recipes.
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