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Cranberry Pineapple Upside-Down Cake

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cranberry Pineapple Upside-Down Cake is a festive twist on the classic! Tart cranberries and sweet pineapple slices caramelize in a buttery brown sugar glaze, creating a beautifully golden topping. The moist, buttery cake underneath balances the flavors perfectly, making this a great holiday dessert or a year-round treat.

Ingredients

Units Scale

For the Topping:

  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon cinnamon (optional)
  • 1 cup fresh or frozen cranberries
  • 6–8 pineapple rings (drained if canned)
  • Maraschino cherries (optional, for garnish)

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (or plain yogurt)
  • 1/4 cup pineapple juice (from the can or fresh)

Instructions

  1. Prepare the Oven & Pan:
    • Preheat your oven to 350°F (175°C).
    • Grease a 9-inch round cake pan (or a square pan).
  2. Make the Topping:
    • Pour the melted butter into the bottom of the prepared pan.
    • Sprinkle the brown sugar evenly over the butter.
    • Arrange the pineapple rings over the brown sugar, placing a cherry in the center of each if using.
    • Scatter the cranberries around the pineapple slices.
  3. Make the Cake Batter:
    • In a bowl, whisk together flour, baking powder, and salt. Set aside.
    • In a large bowl, beat the butter and sugar together until light and fluffy.
    • Add eggs, one at a time, mixing well after each. Stir in vanilla.
    • Mix in the sour cream and pineapple juice.
    • Gradually add the dry ingredients, mixing until just combined.
  4. Assemble & Bake:
    • Carefully spoon the batter over the fruit in the pan, spreading evenly.
    • Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool & Flip:
    • Let the cake cool in the pan for about 10 minutes.
    • Run a knife around the edges, then carefully invert onto a serving plate.
    • Let cool slightly before serving.

Notes

  • Serve warm with whipped cream or vanilla ice cream.
  • If using frozen cranberries, do not thaw before adding to the pan.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Find it online: https://newsvks.com/cranberry-pineapple-upside-down-cake/