If you’re looking for a show-stopping dessert that bursts with festive flavors, this Cranberry Pineapple Upside-Down Cake Recipe is an absolute must-try. Combining the tart zing of fresh cranberries with the sweet, tropical charm of pineapple rings, this cake flips tradition on its head and leaves you with a stunning, glossy fruit topping. It’s not only delicious but also a beautiful centerpiece perfect for holiday gatherings or cozy family dinners. The tender, buttery cake paired with caramelized fruit makes every bite a delightful balance of texture and taste.
Ingredients You’ll Need
This Cranberry Pineapple Upside-Down Cake Recipe calls for simple, everyday ingredients that come together to create something truly magical. Each item plays a crucial role, from the richness of butter to the bright punch of cranberries and the moist, tender crumb fostered by the milk and flour combination.
- Unsalted butter (1/4 cup melted + 1/2 cup softened): Provides the luscious base for caramelizing the brown sugar and adds richness to the cake batter.
- Light brown sugar (1/2 cup packed): Creates a deep caramelized layer under the fruit for a glossy, flavorful top once flipped.
- Pineapple rings (7–8 canned, drained): Brings sweet, juicy tropical notes and forms a stunning visual centerpiece.
- Fresh or frozen cranberries (1 cup): Add a tart contrast to the sweetness, brightening the overall flavor and contributing beautiful pops of color.
- All-purpose flour (1 1/2 cups): The structure provider that keeps the cake light yet sturdy enough to hold the fruit on top.
- Baking powder (2 teaspoons): Helps the cake rise and stay fluffy.
- Salt (1/4 teaspoon): Balances sweetness and enhances the other flavors.
- Granulated sugar (3/4 cup): Sweetens the batter, balancing the tart cranberries perfectly.
- Large eggs (2): Bind ingredients together and add moisture and richness.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
- Milk (1/2 cup): Keeps the cake tender and moist, ensuring a soft crumb.
How to Make Cranberry Pineapple Upside-Down Cake Recipe
Step 1: Prepare the Pan and Fruit Layer
Start by preheating your oven to 350°F. Pour the melted butter into a 9-inch round cake pan and swirl it evenly to coat the bottom. Sprinkle the light brown sugar over the butter, which will melt and caramelize during baking, forming that iconic glossy topping. Then lovingly arrange the pineapple rings directly on the sugar layer, filling the spaces and the centers of the rings with fresh or frozen cranberries. This fruit layer will become the top of the cake once it’s flipped, so take a moment to arrange it beautifully.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Making sure these dry ingredients are well combined will help the cake rise evenly and maintain a wonderful texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3–4 minutes with an electric mixer. This process is key to creating that tender crumb we all love in a classic upside-down cake.
Step 4: Add Eggs and Vanilla
One at a time, add the eggs to the creamed butter and sugar, mixing well after each addition. Stir in the vanilla extract to infuse the batter with warmth and subtle sweetness.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in three batches, alternating with the milk and beginning and ending with the dry ingredients. Mix just until combined; overmixing could toughen the cake. The batter should be smooth and slightly thick.
Step 6: Assemble and Bake
Carefully spoon the batter over the arranged fruit in the pan, smoothing the top with a spatula to cover the fruit evenly. Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
Step 7: Cool and Flip
Let the cake cool in the pan for about 10 minutes—this short cooling time helps the caramelized sugar set slightly, making it easier to flip without sticking. Then place a serving plate over the cake pan and carefully invert it to reveal the gorgeous fruit-topped cake. Let it cool slightly before serving to allow the caramel to firm up a bit.
How to Serve Cranberry Pineapple Upside-Down Cake Recipe
Garnishes
This cake is stunning on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream to add creamy contrast to the fruity, caramelized topping. A sprinkle of toasted coconut flakes would complement the tropical pineapple beautifully, adding a subtle crunch.
Side Dishes
Pair this Cranberry Pineapple Upside-Down Cake Recipe with a light cup of coffee or a refreshing herbal tea for a cozy afternoon treat. During festive occasions, it also pairs wonderfully with a glass of sparkling wine or a fruity punch to balance the tartness of the cranberries.
Creative Ways to Present
For a fun twist, serve individual mini upside-down cakes in ramekins following the same process. Or top slices with fresh mint leaves or candied ginger to introduce new layers of texture and flavor. Arranging additional cranberries or pineapple chunks around the plate can make the presentation pop even more.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover cake tightly wrapped in plastic wrap or in an airtight container. It will stay fresh and delicious at room temperature for up to two days or refrigerated for up to four days without losing moisture or flavor.
Freezing
This cake freezes wonderfully. Wrap individual slices or the whole cake tightly with plastic wrap and then with aluminum foil to avoid freezer burn. Freeze for up to two months. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating
To enjoy your Cranberry Pineapple Upside-Down Cake Recipe warm after storage, gently reheat slices in the microwave for about 15–20 seconds or warm in a low oven (around 300°F) for 10 minutes. This brings back that freshly baked softness and warms the caramelized fruit topping beautifully.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple rings can be used and will add a bright, juicy flavor. Just make sure to drain them well and pat dry slightly to prevent the cake from becoming too wet.
Do I need to thaw frozen cranberries before baking?
No need to thaw frozen cranberries before adding them to the cake. Adding them directly frozen ensures they retain their tartness and firmness, providing lovely bursts of flavor in the finished cake.
What if I don’t have a 9-inch round cake pan?
A similarly sized oven-safe skillet or a square baking dish can work. Keep in mind that baking times may vary slightly depending on the pan depth, so check the cake early to avoid overbaking.
Can I make this cake vegan?
With some substitutions—using plant-based butter, a flax egg or commercial egg replacer, and a plant milk—you can make a vegan version. The flavors will still shine, although texture might change a bit.
Why is my upside-down cake sticking to the pan when I flip it?
Make sure to use enough butter and brown sugar to coat the pan well, and allow the cake to cool for about 10 minutes after baking before flipping. Using a non-stick or well-seasoned pan also helps prevent sticking.
Final Thoughts
This Cranberry Pineapple Upside-Down Cake Recipe is more than just a dessert; it’s a warm invitation to celebrate flavors and moments. Whether for holiday festivities or simply a treat to brighten any day, this cake’s perfect balance of tart, sweet, and buttery makes it a crowd-pleaser. I promise, once you make it, it will become one of your favorite go-to recipes to share with loved ones again and again.
Print
Cranberry Pineapple Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Pineapple Upside-Down Cake is a delightful twist on the classic dessert, featuring a luscious layer of caramelized brown sugar, juicy pineapple rings, and tart cranberries baked under a moist, tender cake. Perfect for holiday gatherings or any festive occasion, this American-style dessert combines the fruity brightness of cranberries and pineapple with a soft, buttery cake base.
Ingredients
Fruit Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 7–8 canned pineapple rings, drained
- 1 cup fresh or frozen cranberries
Cake Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Prepare the pan and topping: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan and swirl it around to coat the bottom evenly. Sprinkle the light brown sugar over the melted butter to create a caramel base.
- Arrange the fruit: Carefully place the pineapple rings on top of the brown sugar in the pan, spacing them out evenly. Fill the gaps and centers of the pineapple rings with fresh or frozen cranberries to ensure an even fruit layer.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer until light and fluffy. This helps incorporate air for a light texture.
- Add eggs and vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract to enhance the cake’s flavor.
- Combine batter: Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Begin and end with the flour mixture. Mix gently until the batter is just combined to avoid overmixing.
- Assemble and bake: Spoon the batter carefully over the fruit layer in the pan, smoothing the top to cover the fruit evenly. Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Once baked, allow the cake to cool in the pan for about 10 minutes. Then invert the cake onto a serving plate so the fruit topping is on top. Let it cool slightly before serving.
Notes
- You can use fresh pineapple slices instead of canned if preferred.
- If using frozen cranberries, do not thaw them before baking; they add a nice tartness and hold texture well when baked frozen.
- Serve the cake warm with whipped cream or a scoop of vanilla ice cream for an extra festive and indulgent experience.
