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Pineapple Upside-Down Cookie Bars with Brown Butter Glaze

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These Pineapple Upside-Down Cookie Bars are a chewy, portable twist on the classic cake, featuring caramelized pineapple, maraschino cherries, and a rich brown butter glaze. Perfect for gatherings, bake sales, or a sweet treat any day.

Ingredients

Scale
  • 8–10 pineapple rings (canned, drained and patted dry, or fresh)
  • 8–10 maraschino cherries
  • 1/2 cup light brown sugar (for topping)
  • 1/4 cup unsalted butter, melted (for topping)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar (for cookie base)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup pineapple juice (reserved from canned pineapple)
  • 1/4 cup unsalted butter (for glaze)
  • 1 cup powdered sugar
  • 2–3 tablespoons pineapple juice or milk (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
  2. Melt 1/4 cup unsalted butter and pour into the bottom of the prepared pan. Sprinkle 1/2 cup light brown sugar evenly over the butter.
  3. Arrange pineapple rings over the sugar, placing a maraschino cherry in the center of each ring.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  5. In a large mixing bowl, beat 3/4 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup light brown sugar until light and fluffy (2-3 minutes).
  6. Beat in eggs and vanilla extract until well combined, scraping down the sides as needed.
  7. Mix in 1/4 cup pineapple juice until smooth.
  8. Gradually add the dry ingredients to the wet, mixing just until combined. The batter will be thick.
  9. Dollop the batter over the arranged fruit and gently spread it evenly without disturbing the fruit.
  10. Bake for 28-32 minutes, until golden and a toothpick inserted in the center comes out mostly clean. Rotate pan halfway through baking.
  11. Cool the pan on a wire rack for at least 30 minutes.
  12. Lift the bars out using the parchment and flip onto a cutting board or tray. Gently reposition any pineapple if needed.
  13. For the glaze: In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Cook, swirling, until the butter foams and milk solids turn golden brown (3-5 minutes). Remove from heat and cool slightly.
  14. Whisk in powdered sugar, 2-3 tablespoons pineapple juice or milk, and a pinch of salt until smooth and pourable.
  15. Drizzle glaze over cooled bars. Slice and serve.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter. Arrange fruit evenly for best appearance. Let bars cool thoroughly before flipping. If glaze is too thick, add more juice a teaspoon at a time. Bars can be made ahead and stored at room temperature or refrigerated. For extra flavor, sprinkle shredded coconut over the fruit before baking.

Nutrition

Keywords: pineapple upside-down bars, cookie bars, brown butter glaze, pineapple dessert, easy dessert, summer baking, bake sale, potluck dessert, tropical dessert, chewy bars

Find it online: https://bitematrix.com/pineapple-upside-down-cookie-bars-recipe-easy-brown-butter-glaze/