This Cranberry Pineapple Upside-Down Cake is a beautiful and delicious twist on the classic dessert, combining tart cranberries and sweet pineapple in a perfect caramelized topping. The soft, fluffy cake beneath makes it a perfect festive treat for any occasion.
Why You’ll Love This Recipe
This cake features a stunning contrast of sweet and tangy flavors, with the bright tartness of cranberries complementing the sweetness of pineapple. The caramelized fruit topping creates a luscious, melt-in-your-mouth experience, while the cake itself remains light and tender. It’s easy to make, looks impressive, and tastes even better the next day!
Ingredients
- ½ cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh cranberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square cake pan.
- Pour melted butter into the pan and evenly sprinkle brown sugar on top. Place pineapple slices in a single layer and scatter cranberries between them.
- In a medium bowl, mix flour, baking powder, and salt. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time to the sugar-butter mixture, mixing well after each. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, ending with the dry ingredients. Mix until just combined.
- Pour the batter over the fruit layer in the cake pan, ensuring it’s spread evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes, then invert it onto a serving plate to cool completely before serving.
Servings and Timing
- Servings: 8
- Preparation Time: 20 minutes
- Baking Time: 40-45 minutes
- Total Time: 1 hour
Variations
- Use gluten-free flour for a celiac-friendly version.
- Replace milk with coconut milk for a tropical twist.
- Add sliced pears or peaches instead of pineapple for a variation on the fruit topping.
Storage/Reheating
- Store leftover cake tightly wrapped in plastic wrap in the fridge for up to 3 days.
- Reheat slices in the microwave for about 20 seconds or until warm.
FAQs
1. Can I use frozen cranberries?
Yes, just make sure to thaw and drain them to avoid excess moisture.
2. Can I make the cake in advance?
Absolutely! This cake actually tastes better the next day as the flavors meld together.
3. What other fruits can I use instead of pineapple?
Try pears, peaches, or even apples for a different flavor profile.
4. How can I prevent the fruit from sinking?
Ensure the batter has a good consistency and isn’t too runny, which will help support the fruit.
5. Can I use a different pan size?
A 9-inch round pan will also work, though baking times may vary slightly.
6. Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Just let it cool completely before wrapping it tightly for freezing.
7. How do I make sure the cake doesn’t stick to the pan?
Line the bottom of the pan with parchment paper before greasing it to ensure easy release.
8. Can I use a hand mixer for the batter?
Yes, a hand mixer works just fine for creaming the butter and sugar and mixing the ingredients.
9. Can I reduce the sugar?
You can reduce the amount of sugar, but it may affect the texture and sweetness of the caramelized fruit topping.
10. Can I add nuts to the cake?
Yes, you can add chopped walnuts or pecans for extra texture and flavor.
Conclusion
This Cranberry Pineapple Upside-Down Cake is the perfect dessert for any holiday or celebration. With its tangy cranberries, sweet pineapple, and soft, buttery cake, it’s sure to impress guests and become a family favorite. Plus, it’s easy to make and stores well, so you can enjoy it long after the event!
Print
Cranberry Pineapple Upside-Down Cake – Perfect Festive Dessert
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Cranberry Pineapple Upside-Down Cake is a festive and delicious dessert that combines the sweetness of pineapple with the tanginess of cranberries. The caramelized fruit topping adds a rich flavor to the light, fluffy cake underneath. It’s perfect for any celebration or holiday event!
Ingredients
- ½ cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh cranberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square cake pan.
- Pour melted butter into the pan and evenly sprinkle brown sugar on top. Place pineapple slices in a single layer and scatter cranberries between them.
- In a medium bowl, mix flour, baking powder, and salt.
- In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time to the sugar-butter mixture, mixing well after each. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, ending with the dry ingredients. Mix until just combined.
- Pour the batter over the fruit layer in the cake pan, ensuring it’s spread evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes, then invert it onto a serving plate to cool completely before serving.
Notes
- Use gluten-free flour for a celiac-friendly version.
- Replace milk with coconut milk for a tropical twist.
- Add sliced pears or peaches for a variation on the fruit topping.
- Line the bottom of the pan with parchment paper before greasing for easy release.
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