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Cranberry Pineapple Upside-Down Cake Recipe

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Introduction

This Cranberry Pineapple Upside-Down Cake combines the sweet tang of pineapples with the tart pop of cranberries, creating a dessert that’s as delightful to look at as it is to eat. Perfect for festive celebrations, this cake will leave your guests in awe of its vibrant flavors and stunning presentation.

Ingredients

For the Topping:

  • 8 slices canned pineapple, drained
  • 1 cup fresh cranberries
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, melted

For the Cake Batter:

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

Instructions

1. Prepare the Topping:

  • Preheat your oven to 350°F (175°C).
  • Pour the melted butter into a 9-inch round cake pan, tilting to coat the bottom evenly.
  • Sprinkle the brown sugar over the melted butter. Arrange the pineapple slices in a single layer, and place fresh cranberries in the spaces between and around the slices.

2. Make the Cake Batter:

  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.

3. Assemble and Bake the Cake:

  • Gently pour the cake batter over the prepared topping in the pan, spreading it evenly without disturbing the fruit.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

4. Cool and Flip the Cake:

  • Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving plate. Let it rest for a few minutes before lifting off the pan to reveal the beautiful fruit topping.

Pro Tips

  • Crisp Pineapple Edges: Broil the cake for 1-2 minutes after baking to caramelize the topping even more.
  • Fresh vs. Canned Pineapple: You can substitute canned pineapple with fresh slices for a brighter flavor.
  • Storage: Cover and refrigerate leftovers for up to 3 days. Serve cold or gently warmed.

Nutrition Information (Per Serving):

  • Calories: ~320 kcal
  • Protein: ~4 g
  • Carbohydrates: ~48 g
  • Fat: ~13 g
  • Fiber: ~2 g

FAQs

1. Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work perfectly. No need to thaw them—just rinse and pat dry before using.

2. What can I serve this cake with?

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

3. How do I prevent the cake from sticking to the pan?

Make sure to generously coat the pan with melted butter and brown sugar before arranging the fruit. This creates a non-stick layer and adds extra caramelization.

Conclusion

This Cranberry Pineapple Upside-Down Cake is a showstopper dessert that’s surprisingly easy to make. Its sweet, tart flavors and moist texture make it a perfect addition to any holiday gathering or casual dinner. One slice, and you’ll be dreaming of tropical sunshine all year round!

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