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Cranberry Pineapple Upside-Down Cake Recipe

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★★★★★

5 from 88 reviews

This Cranberry Pineapple Upside-Down Cake is a delightful twist on the classic dessert, combining the tropical sweetness of pineapple with the tart burst of fresh cranberries. Topped with a caramelized brown sugar and butter glaze that perfectly complements the moist, tender cake, it’s an ideal treat for any occasion, offering vibrant colors and balanced flavors that impress both visually and on the palate.

Ingredients

Scale

Topping

  • ¼ cup unsalted butter
  • ½ cup brown sugar, packed
  • 6 pineapple rings (canned or fresh)
  • ¾ cup fresh or frozen cranberries

Cake Batter

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup pineapple juice (reserved from the canned pineapple or fresh)
  • ¼ cup sour cream

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking and to allow for an easy inversion after baking.
  2. Make the Topping: In a small saucepan over medium heat, melt ¼ cup of unsalted butter with ½ cup packed brown sugar, stirring continuously until the mixture is smooth and bubbling. Immediately pour this caramel-like mixture evenly into the prepared cake pan. Arrange the pineapple rings on top of the melted sugar mixture, then sprinkle the ¾ cup cranberries evenly around and between the rings for a colorful presentation.
  3. Prepare the Cake Batter: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl to ensure even distribution of the leavening agents. In a separate large mixing bowl, beat the softened ½ cup unsalted butter and ¾ cup granulated sugar until the mixture is light and fluffy, which sets up the cake’s tender crumb. Add the eggs one at a time, incorporating each fully before adding the next, then mix in the vanilla extract for flavor.
  4. Combine Wet & Dry Ingredients: Gradually add the dry flour mixture and pineapple juice to the butter mixture, alternating between them starting and ending with the flour mixture, to maintain batter consistency without overmixing. Finally, fold in the ¼ cup sour cream gently until the batter is smooth and well combined, adding moisture and richness.
  5. Bake: Pour the batter carefully over the arranged fruit and caramel topping in the cake pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is cooked through.
  6. Cool & Invert: Allow the cake to cool in the pan for about 10 minutes after baking, which helps set the caramel topping. Then, carefully run a knife around the cake edges, place a serving plate over the pan, and invert the pan to release the cake onto the plate so that the caramelized pineapple and cranberries are beautifully displayed on top.
  7. Serve: Slice the cake and serve it warm or at room temperature for the best flavor experience. It pairs wonderfully with whipped cream or vanilla ice cream if desired.

Notes

  • Use fresh or frozen cranberries depending on availability; if frozen, no need to thaw before using.
  • Reserve pineapple juice from the canned pineapple as it adds natural sweetness and moisture to the batter.
  • Ensure the cake pan is properly greased to facilitate easy removal of the cake after baking.
  • If fresh pineapples are used, peel and core them before slicing into rings.
  • For a dairy-free version, substitute butter and sour cream with plant-based alternatives.
  • Letting the cake cool slightly before inverting prevents the topping from sticking to the pan.

Keywords: Cranberry Pineapple Upside-Down Cake, Upside-Down Cake, Pineapple Cake, Cranberry Dessert, Holiday Cake, Fruit Topped Cake

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