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Cranberry Pineapple Upside-Down Cake

Cranberry Pineapple Upside-Down Cake That Steals the Show

This Cranberry Pineapple Upside-Down Cake combines pineapple sweetness and cranberry tartness, making it a stunning dessert for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 4 tablespoons Unsalted Butter Provides moisture and richness; substitute with margarine for a dairy-free version.
  • 1 cup Brown Sugar Adds sweetness and caramel flavor; consider using dark for more depth.
  • 1 can Pineapple Rings Fresh or canned works beautifully.
  • 1 cup Fresh or Frozen Cranberries Adds tartness and vibrant color; use firm berries for the best results.
For the Cake Batter
  • 1 ½ cups All-Purpose Flour Provides structure; gluten-free flour blends can be used if needed.
  • 1 ½ teaspoons Baking Powder Leavens the cake; always check for freshness to ensure rise.
  • ½ teaspoon Salt Enhances overall flavor.
  • 1 cup Granulated Sugar Sweetens the batter; coconut sugar can serve as a less processed alternative.
  • 2 large Eggs Binds ingredients and adds moisture; consider flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; opt for pure vanilla extract for the best taste.
  • ½ cup Pineapple Juice Provides moisture and fruitiness; orange juice can work in a pinch.
  • ½ cup Sour Cream Ensures a tender crumb; Greek yogurt may also be used as a substitute.

Equipment

  • 9-inch round cake pan
  • Medium Saucepan
  • Mixing bowls
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter or cooking spray.
  2. Melt 4 tablespoons of unsalted butter and 1 cup of brown sugar in a medium saucepan over medium heat until smooth and bubbly. Pour into the bottom of the greased pan, arrange 1 cup of pineapple rings on top, and sprinkle 1 cup of cranberries around them.
  3. In a bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. In another bowl, cream 6 tablespoons of butter and 1 cup of sugar until fluffy. Add 2 eggs and 1 teaspoon of vanilla extract.
  4. Gradually add the flour mixture to the creamed mixture, alternating with ½ cup of pineapple juice, beginning and ending with flour. Fold in ½ cup of sour cream.
  5. Pour the batter over the fruit in the pan and bake for 40-45 minutes or until a toothpick comes out clean.
  6. Let the cake cool in the pan for about 10 minutes, then carefully invert onto a serving plate to reveal the toppings.
  7. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For best results, use fresh pineapple and ensure the cake isn’t overmixed for a light texture.

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