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
Scale
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.
