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–+ servings
Cranberry Pineapple Upside-Down Cake

Cranberry Pineapple Upside-Down Cake

This Cranberry Pineapple Upside-Down Cake is a holiday showstopper that balances tart cranberries with sweet caramelized pineapple, making it a delightful dessert for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 3/4 cup Unsalted Butter room temperature
  • 1/2 cup Brown Sugar can swap with coconut sugar
  • 6 Pineapple Rings fresh or canned (drain canned)
  • 3/4 cup Fresh/Frozen Cranberries can use dried cranberries
For the Cake
  • 1 1/2 cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Pineapple Juice reserve juice from canned pineapple
  • 1/4 cup Sour Cream

Equipment

  • 9-inch round cake pan
  • medium saucepan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with unsalted butter.
  2. 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.
  3. Arrange 6 pineapple rings over the caramel mixture and sprinkle 3/4 cup of cranberries around them.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the batter over the arranged fruit and bake for 40-45 minutes, until a toothpick inserted comes out clean.
  8. Let the cake cool in the pan for 10 minutes before carefully inverting onto a serving plate.

Nutrition

Serving: 1sliceCalories: 270kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 23gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. This cake pairs wonderfully with vanilla ice cream or whipped cream.

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