As I pulled this Cranberry Pineapple Upside-Down Cake from the oven, the warm, inviting aroma instantly took me back to cozy family gatherings during the holidays. The refreshing tang of cranberries paired with the sweetness of caramelized pineapple creates a perfect balance that leaves everyone wanting more. What I love about this cake is not just its stunning presentation but also how effortlessly it comes together—making it the ideal dessert for both novice bakers and seasoned pros. Plus, it’s packed with seasonal ingredients that make it a healthier twist on a classic favorite. Ready to impress your guests with a sweet ending that’s easy to whip up? Let’s dive into the recipe!
Why is This Cake a Must-Try?
Effortless Elegance: This Cranberry Pineapple Upside-Down Cake is as stunning as it is simple to make. With just a few ingredients and straightforward steps, you can create a dessert that looks like a bakery masterpiece!
Bursting with Flavor: The combination of tart cranberries and sweet pineapple creates a delightful harmony that’s sure to impress your guests. This cake balances flavors beautifully, making it a perfect addition to any holiday table.
Seasonal Ingredients: Using fresh cranberries and pineapple not only adds flair but also brings a delightful, seasonal twist to the classic recipe. It’s the ideal way to enjoy the bounty of the season and impress your loved ones.
Crowd-Pleasing Delight: Whether you’re serving it warm or at room temperature, this cake is a showstopper that disappears quickly. Consider pairing it with a scoop of vanilla ice cream or whipped cream for unmatched indulgence!
Versatile Base: Feel free to customize it further! You can experiment with spices like cinnamon for extra warmth or even swap cranberries with other fruits like mango for a tropical vibe.
Get ready to elevate your dessert game and enjoy the compliments! For more seasonal recipes, check out my Pineapple Coconut Dream or wonderfully unique Healthy Carrot Cake.
Cranberry Pineapple Upside-Down Cake Ingredients
For the Topping
- Unsalted Butter (¾ cup) – Adds richness and moisture; use room temperature for easier creaming with sugar.
- Brown Sugar (½ cup) – Provides sweetness and a caramel flavor when melted; can swap with coconut sugar for a healthier option.
- Pineapple Rings (6) – Source of sweetness and juiciness; fresh or canned works (drain canned pineapple).
- Fresh/Frozen Cranberries (¾ cup) – Delivers tartness that balances the cake’s sweetness; dried cranberries can be used for a sweeter taste (adjust sugar).
For the Cake
- All-Purpose Flour (1½ cups) – Provides structure and stability to the cake.
- Baking Powder (1½ tsp) – Acts as a leavening agent to help the cake rise.
- Salt (½ tsp) – Enhances the overall flavor of the cake.
- Granulated Sugar (½ cup) – Sweetens the cake batter.
- Large Eggs (2) – Binds ingredients together and adds moisture.
- Vanilla Extract (1 tsp) – Enhances the flavor profile of the cake.
- Pineapple Juice (½ cup) – Contributes moisture and enriches the pineapple flavor; reserve juice from canned pineapple.
- Sour Cream (¼ cup) – Adds tanginess and moisture to the batter, making it rich and delicious.
Try this Cranberry Pineapple Upside-Down Cake for a delightful twist on a classic!
Step‑by‑Step Instructions for Cranberry Pineapple Upside-Down Cake
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). While the oven heats up, generously grease a 9-inch round cake pan with unsalted butter, ensuring the entire surface is coated. This will help the cake release easily after baking. Set the prepared pan aside as you move on to creating the delicious topping for your Cranberry Pineapple Upside-Down Cake.
Step 2: Make the Topping
In a medium saucepan, melt ¾ cup of unsalted butter and ½ cup of brown sugar over medium heat. Stir constantly until the mixture is smooth and bubbly, typically 3-5 minutes. Once dissolved, immediately pour this caramel mixture into your greased cake pan, spreading it evenly across the bottom to create a lovely base for your fruit topping.
Step 3: Arrange the Fruit
Now it’s time to layer the fruit! Carefully arrange 6 pineapple rings over the melted butter and sugar mixture in the pan. Sprinkle ¾ cup of fresh or frozen cranberries around the pineapple rings. This colorful arrangement not only looks beautiful but also adds a delightful contrast of flavors to your Cranberry Pineapple Upside-Down Cake.
Step 4: Combine Dry Ingredients
In a separate mixing bowl, whisk together 1½ cups of all-purpose flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt. This combination of dry ingredients is crucial for giving your cake the right structure and leavening. Make sure there are no lumps for a smooth batter in the next steps as you prepare to create the cake layer.
Step 5: Cream the Butter and Sugar
In another large mixing bowl, cream together ½ cup of softened unsalted butter and ½ cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. This will incorporate air into the batter, ensuring a wonderfully soft cake. Once ready, add in 2 large eggs one at a time, along with 1 teaspoon of vanilla extract, mixing well after each addition.
Step 6: Mix the Batter
Gradually add the flour mixture and ½ cup of reserved pineapple juice to the creamed butter and sugar, alternately starting and ending with the flour mixture. Stir gently until everything is just combined, ensuring there are no dry pockets. Finally, fold in ¼ cup of sour cream until the batter is smooth and creamy, which will contribute to the cake’s moistness.
Step 7: Bake the Cake
Pour the smooth batter over the arranged fruit in the cake pan, ensuring an even distribution. Place the cake pan in the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown. Enjoy the lovely aroma filling your kitchen as you wait!
Step 8: Cool and Invert the Cake
Once baked, remove the Cranberry Pineapple Upside-Down Cake from the oven and allow it to cool in the pan for about 10 minutes. This cooling period will allow the caramel topping to set. Afterward, carefully invert the cake onto a serving plate, tapping gently if needed to help it release. Be amazed at the beautiful presentation and get ready to serve!
Storage Tips for Cranberry Pineapple Upside-Down Cake
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Room Temperature: Store the cake uncovered at room temperature for up to 1-2 days to keep it moist. Avoid refrigerating if you plan to eat it quickly, as it can dry out.
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Fridge: For longer storage, keep the cake in an airtight container in the fridge for up to 4-5 days. This will maintain its flavor and freshness without compromising its delightful texture.
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Freezer: To freeze, wrap slices or the entire cake tightly in plastic wrap, then place it in a freezer-safe bag. The Cranberry Pineapple Upside-Down Cake can be frozen for up to 3 months.
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Reheating: When you’re ready to enjoy, thaw the cake overnight in the fridge, then reheat in the oven at 350°F (175°C) for about 10-15 minutes to restore its warmth and moistness.
Cranberry Pineapple Upside-Down Cake Variations
Feel free to get creative and make this Cranberry Pineapple Upside-Down Cake truly your own!
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Warm Spices: Add 1 teaspoon of cinnamon or nutmeg to the batter for a cozy, aromatic twist that complements the fruity topping deliciously.
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Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans into the batter for added texture and richness. The nutty flavor harmonizes beautifully with the sweet fruit.
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Tropical Delight: Swap cranberries for diced mango or passion fruit for an exotic flavor profile that refreshes the classic upside-down cake.
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Zesty Kick: Incorporate the zest of one orange or lemon into the batter. The citrusy brightness will lift the flavors, adding a delightful zing to every bite.
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Dairy-Free Option: Use almond or coconut milk instead of sour cream and ensure that your butter is replaced with a plant-based alternative for a creamy texture without the dairy.
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Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a cake that everyone can enjoy, without sacrificing texture or taste.
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Caramelized Perfection: For deeper flavor, caramelize the pineapple slices in the butter and brown sugar for a few minutes before placing them in the pan. This adds even more richness to your topping!
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Sweetened Prunes: For a richer, sweeter flavor, consider adding pitted and chopped prunes or dates right next to the cranberries in the topping. They’ll add a unique taste that pairs well with the fruit.
As you experiment, you might find your new favorite combination! And if you’re looking for more delightful options, try making my Delightful Mini Pineapple or try something different with a Pineapple Strawberry Swirled treat. Happy baking!
Make Ahead Options
The Cranberry Pineapple Upside-Down Cake is ideal for meal prep, saving you time during hectic holiday seasons! You can assemble the fruit topping—melted butter, brown sugar, pineapple rings, and cranberries—up to 24 hours in advance. Simply cover the prepared cake pan with plastic wrap and refrigerate to maintain freshness. When ready to bake, just mix the cake batter and pour it over the prepped fruit, then follow the usual baking instructions. This method ensures that the topping remains beautifully sticky and flavorful, while the cake bakes up just as delicious as if made fresh. Enjoy a stunning dessert with minimal last-minute effort!
Expert Tips for Cranberry Pineapple Upside-Down Cake
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Room Temperature Ingredients: Ensure all your ingredients, especially the unsalted butter and eggs, are at room temperature. This helps create a lighter, fluffier texture in your Cranberry Pineapple Upside-Down Cake.
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Use Fresh Ingredients: Opt for fresh cranberries and pineapple when possible. They provide a vibrant flavor that enhances your cake, creating a beautiful, irresistible topping.
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Don’t Rush Cooling: Allow the cake to cool in the pan for at least 10 minutes before inverting. This step helps the caramel topping set properly, preventing it from spilling or sticking.
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Check for Doneness: Use a toothpick to check the center of the cake; it should come out clean. Avoid opening the oven door too soon, as it can affect the cake’s rise.
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Experiment with Flavors: Add spices like cinnamon or nutmeg to the batter for a warm twist that complements the fruity flavors in your Cranberry Pineapple Upside-Down Cake.
What to Serve with Cranberry Pineapple Upside-Down Cake
Pairing your dessert with the right sides can enhance its flavors and create a well-rounded dining experience.
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Vanilla Ice Cream: The creamy richness of vanilla ice cream beautifully contrasts the tartness of cranberries, making each bite a delightful experience.
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Whipped Cream: Light and airy, homemade whipped cream adds a touch of indulgence that complements the cake’s sweetness perfectly.
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Fresh Mint Leaves: Bright, refreshing mint leaves provide a vibrant pop of color and flavor, enhancing the festive aesthetic of your dessert table.
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Coconut Sorbet: For a tropical feel, coconut sorbet offers a refreshing alternative that pairs splendidly with the fruity pineapple and cranberry.
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Sparkling Wine: A crisp sparkling wine or champagne balances the cake’s sweetness while adding a celebratory touch to your gathering.
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Candied Ginger: The spiciness of candied ginger provides an unexpected zing that contrasts beautifully with the sweet and tart notes of the cake.
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Cheese Plate: A selection of soft cheeses can create a delightful savory contrast, making for an elegant finish to your holiday meal.
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Gingerbread Cookies: Integrating classic gingerbread cookies adds a festive element, allowing all those warm spices to harmonize beautifully with the holiday spirit.
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Herbal Tea: A soothing herbal tea can cleanse the palate, leaving a fragrant finish and giving guests a comforting option to accompany their cake.
Cranberry Pineapple Upside-Down Cake Recipe FAQs
How do I select the best cranberries and pineapples for this recipe?
Absolutely! When selecting fresh cranberries, look for plump, firm berries with a bright, glossy appearance. Avoid any with dark spots or shrivelled skin. For pineapple, choose one that feels heavy for its size, with a sweet, fruity smell at the base. If using canned pineapple, make sure it’s in juice rather than syrup for a healthier option.
What’s the best way to store my leftovers?
Very! Store your Cranberry Pineapple Upside-Down Cake uncovered at room temperature for 1-2 days to maintain moisture. If you want to keep it longer, transfer to an airtight container and refrigerate for up to 4-5 days. Just remember to bring it back to room temperature before serving to retain its deliciousness!
Can I freeze this cake, and how should I do it?
You can indeed freeze it! To freeze your Cranberry Pineapple Upside-Down Cake, wrap it tightly in plastic wrap or aluminum foil. Place the wrapped cake in a freezer-safe bag, removing as much air as possible. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) for about 10-15 minutes to bring back that freshly baked taste.
What should I do if my cake sinks in the middle?
If your cake sinks, it may be due to overmixing or underbaking. To fix it, make sure to mix the batter until just combined; overmixing can cause excess air, leading to a collapse. Additionally, always check for doneness with a toothpick before removing it from the oven—if it comes out clean, your cake is perfect!
Is this cake suitable for those with allergies?
Absolutely! This Cranberry Pineapple Upside-Down Cake is generally vegetarian-friendly. However, if you have specific allergies, be sure to check labels and consider substitutions, such as using dairy-free butter and almond milk yogurt instead of sour cream. Always consult with a healthcare provider if you’re unsure about specific ingredients.
Cranberry Pineapple Upside-Down Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with unsalted butter.
- Melt 3/4 cup of unsalted butter and 1/2 cup of brown sugar in a saucepan over medium heat for about 3-5 minutes. Pour this caramel mixture into the greased cake pan.
- Arrange 6 pineapple rings over the caramel mixture and sprinkle 3/4 cup of cranberries around them.
- In a mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 tsp of baking powder, and 1/2 tsp of salt.
- Cream together 1/2 cup of softened unsalted butter and 1/2 cup of granulated sugar until fluffy. Add eggs one at a time and 1 tsp of vanilla extract, mixing well.
- Gradually mix the flour mixture and 1/2 cup of reserved pineapple juice into the butter mixture, then fold in 1/4 cup of sour cream.
- Pour the batter over the arranged fruit and bake for 40-45 minutes, until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before carefully inverting onto a serving plate.
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