In need of a sweet treat: pineapple butter cake squares to the rescue

I went shopping yesterday, planned to buy some Archway raspberry cookies to have with my evening coffee, and plain forgot. 

Around 7pm, I’d been done with dinner a couple hours and wanted a treat.  Well, I have flour butter & sugar, and this small can of crushed pineapple…

(Every so often I buy ham salad from my local deli.  I’ll add a couple tablespoons of crushed pineapple to it, really ups it’s game.) 

Pineapple Buttercake Squares

• 3/4 cup flour
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• small can Dole crushed pineapple with juice drained
• 2 teaspoons powdered sugar

1.  Put 1 stick softened butter, 1 cup sugar & 2 eggs in large mixing bowl.     

2.  Use a hand mixer and cream them up good.  (The Rival hand mixer my grandma gave me in 1984 died last year, this Hamilton Beach mixer is brand new with some pretty big beaters and other attachments like a whisk)

3.  Sift the flour, salt & baking soda together.  Add them to the mixing bowl and use that mixer again.

4.  Drain the juice from this small can of crushed pineapple into a glass to drink later, and plop the pineapple into your bowl. 

DON’T use the mixer; blend the pineapple into your batter with a spoon.     

5.  Preheat the oven to 350F and spread the pineapple batter into a greased square 8x8 or 9x9 pan.  (Mine is 9x9.)  Bake for 30 minutes.

6.  Nice & golden brown.  Let it cool for 10-15 minutes before cutting into nine squares. 

7.  Sprinkle powdered sugar on top.  Forget the coffee, this calls for cold milk!These are very dense & very moist; I’d recommend using a fork.  And don’t worry about them being too sweet, they’re more buttery than anything.  The powdered sugar on top made them just right.