Pineapple Upside-Down Cookie Bars Recipe – Easy Brown Butter & Toasted Coconut Treat

Introduction

The moment I pull a batch of these pineapple upside-down cookie bars from the oven, the air fills with the scent of caramelized fruit, nutty brown butter, and toasted coconut—pure happiness! I still remember the first time I made them; I was craving the classic pineapple upside-down cake but didn’t want to fuss with a whole layer cake. That’s when these cookie bars came to life in my kitchen (it was one of those days when you want comfort but you also want something handheld for snacking).

Honestly, pineapple upside-down cookie bars are my go-to for sunshine in any season. There’s something nostalgic about the sticky-sweet pineapple with cherries, but here, it gets a modern upgrade with brown butter and coconut. I’ve baked these for bake sales, family get-togethers, and even as a quick treat for myself after a long workday. A friend called them “tropical blondies,” which made me laugh, but she’s not wrong—the flavors sing of vacation, and the texture is addictive.

If you’re someone who loves a good bar cookie, but wants a twist, these are perfect. They’re simple enough for beginner bakers, but the brown butter and toasted coconut take them to another level—rich, nutty, and sweet without being cloying. Pineapple upside-down cookie bars are great for busy families, potlucks, or anyone who just wants a dessert that’s as easy as it is impressive. I’ve tested this recipe a dozen times, tweaking the coconut and perfecting the pineapple layer (so you know you’re getting my best version!). Trust me, your taste buds—and Pinterest boards—will thank you!

Why You’ll Love This Recipe

If you’ve ever wanted a dessert that’s nostalgic, easy, and packed with tropical goodness, these pineapple upside-down cookie bars are for you. I’ve made them for everything from birthday parties to lazy Sunday afternoons, and they always disappear fast. Here’s why they’re so special:

• Quick & Easy: Ready in under 45 minutes, so you don’t need to plan ahead or spend all afternoon in the kitchen.
• Simple Ingredients: Nothing fancy—just pantry staples plus pineapple, coconut, and butter. You probably have most of what you need already.
• Perfect for Any Occasion: These bars are gorgeous for brunch, bake sales, summer picnics, or just a cozy treat at home.
• Crowd-Pleaser: Kids love the sweet pineapple and cherry, adults swoon for the brown butter richness. They vanish quickly at gatherings!
• Unbelievably Delicious: The combo of gooey pineapple, toasted coconut, and that nutty brown butter is pure comfort. It’s the kind of dessert that makes you pause and smile after each bite.

What makes these pineapple upside-down cookie bars stand out from the rest? It’s all about technique—browning the butter to bring out a deep, caramel flavor, layering pineapple for juiciness, and finishing with coconut for crunch. No bland, cakey bars here! The texture is like a cross between a blondie and the classic cake, but with a chewy edge that’s impossible to resist.

Honestly, these bars are more than just sweet treats—they’re tiny slices of happiness. They’re comfort food in a portable package, perfect for sharing or sneaking from the fridge when you need a pick-me-up. If you want something unique and crave-worthy, this is it. You’ll want to make a double batch (I always do, after learning the hard way!).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that classic pineapple upside-down vibe—without any complicated steps. Most of what you need is probably already in your pantry, and I’ll share my favorite brands and substitution tips so you get the best result every time.

• For the Pineapple Layer:
  • 1 1/2 cups diced pineapple (fresh or canned, drained well—use fresh for extra brightness)
  • 1/2 cup light brown sugar (packed, helps caramelize the fruit)
  • 2 tablespoons unsalted butter (melted)
  • 12 maraschino cherries (halved, for classic color and flavor)
• For the Cookie Bar Batter:
  • 1 cup unsalted butter (226g, for browning)
  • 1 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (250g, spooned and leveled—King Arthur works well)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup shredded sweetened coconut (toasted, adds crunch and flavor)
• Optional Add-ins & Substitutions:
  • Swap all-purpose flour with gluten-free blend for a GF treat.
  • Use coconut oil in place of some butter for extra coconut oomph.
  • Substitute dried cherries or cranberries if you’re out of maraschino (it’s a little tangier, but fun!).
  • Try almond extract instead of vanilla for a nuttier twist.
  • If you want less sweetness, use unsweetened coconut and reduce brown sugar by 2 tablespoons.

For best results, I always use European-style butter for browning (Kerrygold is my favorite) because it’s extra creamy. If you’re using canned pineapple, dry it well with paper towels so your bars aren’t soggy. And for coconut, toast it lightly in a dry pan until golden—it makes all the difference!

Don’t be afraid to play with the add-ins; I’ve even tossed in chopped macadamia nuts for crunch. These pineapple upside-down cookie bars are meant to be fun and flexible!

Equipment Needed

• 9×13-inch baking pan (or an 8×8-inch for thicker bars—just increase the bake time a little)
• Mixing bowls (medium and large)
• Small saucepan (for browning butter)
• Spatula and wooden spoon
• Whisk (for combining wet ingredients)
• Parchment paper (makes removing bars a breeze)
• Nonstick cooking spray or butter (for greasing the pan)
• Knife (for dicing pineapple and halving cherries)

If you don’t have a 9×13 pan, you can split the batter between two smaller pans—just watch the baking time. I’ve made these with glass, metal, and ceramic pans; metal gives the crispiest edges. For browning butter, a light-colored saucepan helps you see the color change (trust me, I’ve burned butter in a dark pan more times than I care to admit!).

Parchment paper is optional but highly recommended—it makes lifting the bars out super easy and keeps cleanup minimal. If you’re on a budget, a well-greased pan works fine; just run a knife around the edges once the bars cool.

Preparation Method

1. Prep the Pan & Oven:
   Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease. If skipping parchment, make sure to butter the bottom and sides well.
2. Toast the Coconut:
   Place the shredded coconut in a dry skillet over medium heat. Stir often until golden and fragrant, about 3–5 minutes. Transfer to a plate to cool. Watch closely—it can go from golden to burnt quickly!
3. Brown the Butter:
   In a light-colored saucepan, melt 1 cup unsalted butter over medium heat. Stir frequently as it foams and then browns, about 5–7 minutes. The butter should smell nutty and turn a deep amber. Remove from heat and let cool for 10 minutes. Don’t walk away—brown butter waits for no one!
4. Make the Pineapple Layer:
   In a bowl, mix 1 1/2 cups diced pineapple with 1/2 cup brown sugar and 2 tablespoons melted butter. Spread evenly over the bottom of your prepared pan. Dot with halved maraschino cherries, cut side down. This layer forms the gooey topping once inverted!
5. Mix the Batter:
   In a large bowl, whisk together cooled brown butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Add 2 eggs and 2 teaspoons vanilla extract; whisk until smooth and slightly thickened.
6. Combine Dry Ingredients:
   In a separate bowl, stir together 2 cups flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
7. Bring It All Together:
   Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Fold in toasted coconut. The batter will be thick—almost like cookie dough.
8. Layer & Bake:
   Gently drop spoonfuls of batter over the pineapple layer, then use a spatula to spread evenly. Take care not to disturb the fruit underneath. Bake for 25–30 minutes, or until the bars are golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
9. Cool & Invert:
   Let the pan cool on a wire rack for at least 30 minutes. Run a knife around the edges, then carefully invert onto a cutting board. Peel away the parchment to reveal the pineapple-cherry top!
10. Cut & Serve:
    Slice into bars or squares. Serve warm, at room temperature, or chilled. Each way has its own magic.

If your bars seem too soft, chill in the fridge for an hour before cutting. If the pineapple layer sticks, gently loosen with a spatula. The batter should be thick—don’t worry, it’ll bake up chewy and rich. And if you’re in a rush, skip the toasting step (but it’s worth it for flavor!).

I always double this recipe for parties, and sometimes I add a sprinkle of sea salt before serving—it makes those pineapple flavors pop! Pineapple upside-down cookie bars are forgiving, so don’t stress about perfection.

Cooking Tips & Techniques

Here’s what I’ve learned after baking these pineapple upside-down cookie bars more times than I can count:

• Brown Butter Timing: Watch butter closely—when it’s golden with dark specks and smells nutty, it’s done. If it burns, start over (I’ve tried “saving” burnt butter; it’s not worth it!).
• Even Fruit Layer: Spread pineapple and cherries evenly for a pretty top and balanced flavor. If you crowd the fruit, bars may be soggy in spots.
• Don’t Overmix: Mix batter until just combined to avoid tough bars. Overmixing makes them dense.
• Coconut Toasting: Stir constantly and pull from heat when golden—coconut burns in seconds if you look away.
• Parchment Trick: For easy release, let bars cool fully before inverting. If using only greased pan, loosen edges with a thin spatula first.
• Moisture Control: Dry pineapple with paper towels to prevent soggy bars. Trust me—wet pineapple has ruined a batch for me!
• Multitasking: Toast coconut while the oven preheats and brown butter while you prep other ingredients. Saves time and feels productive.
• Consistency: Use a light-colored pan for browning butter and an oven thermometer to check your bake temp (I learned my oven runs hot!).

If your bars come out dry, check your flour measurement—spoon and level, don’t scoop. And for extra chewiness, chill the dough for 10 minutes before baking. These little tweaks make all the difference!

Variations & Adaptations

You can totally switch up these pineapple upside-down cookie bars to fit your taste, dietary needs, or seasonal ingredients. Here are my favorite ways to play:

• Gluten-Free: Swap all-purpose flour for your favorite gluten-free blend. I’ve used Bob’s Red Mill and had great results—just add 1/4 teaspoon xanthan gum if the blend doesn’t include it.
• Tropical Twist: Add 1/2 cup chopped mango or kiwi to the pineapple layer for more fruit flavor. It’s perfect for summer!
• Nutty Crunch: Fold in 1/2 cup chopped macadamia nuts or pecans with the coconut. The extra crunch is amazing (and a good way to use up leftover nuts).
• Vegan Option: Use vegan butter, flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water), and plant-based coconut yogurt for richness.
• Flavor Boost: Swap vanilla extract for almond or coconut extract, or sprinkle bars with a little cardamom before baking.
• Allergen Substitutions: Use unsweetened coconut for lower sugar, and skip nuts if allergies are a concern.

Personally, I love making these bars with a mix of pineapple and mango in summer. For winter, I add a pinch of cinnamon to the batter for warmth. There’s no wrong way—just go with what makes your mouth water!

Serving & Storage Suggestions

Pineapple upside-down cookie bars are delicious any way you serve them. Here’s how I like to present and store them:

• Serving: These bars are fantastic warm (the pineapple is gooey) or at room temperature. Cut into squares and sprinkle extra toasted coconut on top for a pretty finish. If you’re feeling fancy, add a dollop of whipped cream or vanilla ice cream.
• Pairings: They go beautifully with black tea, iced coffee, or a tropical fruit salad. For parties, serve alongside citrusy cocktails or sparkling water with lime.
• Storage: Keep bars in an airtight container at room temp for up to 2 days. For longer storage, refrigerate up to 5 days (they get chewier but still taste great).
• Freezing: Wrap individual bars in plastic and freeze up to 2 months. Thaw in the fridge or microwave for 10–20 seconds.
• Reheating: Warm bars in the microwave for 10–15 seconds, or in a low oven (300°F/150°C) for 5 minutes. The pineapple layer gets extra gooey!

Honestly, these bars are best the day they’re made, but the flavors deepen overnight. I’ve found that the coconut crunch softens a bit after a couple days, but the pineapple flavor gets even more intense. Perfect for quick snacks or dessert emergencies!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in each pineapple upside-down cookie bar (about 1/16 of a pan):

• Calories: Approximately 230
• Fat: 11g (includes heart-healthy fats from coconut)
• Sugar: 18g (mostly from pineapple and brown sugar)
• Protein: 2g
• Fiber: 1g

Pineapple is rich in vitamin C and bromelain, which may help with digestion. Coconut adds healthy fats and a bit of fiber. Brown butter, while indulgent, gives that amazing flavor with less sugar than a classic cake. You can make these gluten-free or dairy-free with simple swaps. Allergens include wheat, eggs, and coconut (plus nuts if you add them).

I love these bars as an occasional treat; they’re sweet but not overwhelming, and the fruit adds a little nutrition. As always, enjoy mindfully and savor every bite!

Conclusion

Pineapple upside-down cookie bars are the kind of treat that makes you smile—tropical, gooey, and just a little bit fancy thanks to brown butter and toasted coconut. If you love the classic cake but want something portable and quick, these bars are your answer. They’re perfect for parties, weeknight desserts, or whenever you need a burst of sunshine on your plate.

Don’t be afraid to make them your own—try a new fruit, add nuts, or experiment with flavors. I make these whenever I need a pick-me-up, and they never let me down. Your family and friends will ask for the recipe (promise!).

If you give these pineapple upside-down cookie bars a try, let me know in the comments how you tweaked them! Share your photos, pin this recipe, and tag me on social—I absolutely love seeing your kitchen adventures. Happy baking, and enjoy every sweet, tropical bite!

FAQs

Can I use canned pineapple instead of fresh?

Absolutely. Just drain canned pineapple well and pat dry with paper towels to avoid soggy bars. Fresh pineapple gives a brighter flavor, but both work great!

Can I make these pineapple upside-down cookie bars gluten-free?

Yes, swap the all-purpose flour for a trusted gluten-free blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it. The bars stay chewy and delicious!

What’s the best way to brown butter for this recipe?

Use a light-colored pan and stir constantly over medium heat. Once the butter foams, watch for golden brown specks and a nutty aroma. Remove from heat immediately to avoid burning!

Can I freeze the bars for later?

Definitely. Wrap bars tightly in plastic and freeze for up to 2 months. Thaw in the fridge or microwave briefly before serving.

Do I need to toast the coconut?

Toasting adds crunch and flavor, but you can skip it if you’re short on time. I highly recommend it—it makes these pineapple upside-down cookie bars extra special!

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