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.
