Cranberry Pineapple Upside-Down Cake Recipe

Introduction

This Cranberry Pineapple Upside-Down Cake is a delightful twist on a classic favorite. With the tartness of cranberries and the sweetness of pineapple, it offers a perfect balance of flavors and a beautiful presentation that’s sure to impress.

Ingredients

• ¼ cup unsalted butter
• ½ cup brown sugar, packed
• 6 pineapple rings (canned or fresh)
• ¾ cup fresh or frozen cranberries
• 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. Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly.
2. Step 2: In a saucepan, melt the butter and brown sugar over medium heat, stirring until smooth. Pour the mixture evenly into the prepared cake pan.
3. Step 3: Arrange the pineapple rings on top of the butter and sugar mixture, then sprinkle the cranberries around the pineapple rings.
4. Step 4: In a medium bowl, whisk together the flour, baking powder, and salt.
5. Step 5: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well.
6. Step 6: Alternately add the flour mixture and pineapple juice to the butter mixture, starting and ending with the flour mixture. Stir in the sour cream until the batter is smooth.
7. Step 7: Pour the batter evenly over the fruit topping in the cake pan.
8. Step 8: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
10. Step 10: Slice and serve the cake warm or at room temperature for the best flavor.

Tips & Variations

• Use fresh pineapple and freshly squeezed pineapple juice for a brighter, fresher taste.
• To add a warm spice note, sprinkle a teaspoon of cinnamon into the batter.
• If fresh cranberries are not available, use frozen cranberries without thawing for a more vibrant tartness.
• Make individual upside-down cupcakes by dividing the fruit and batter into muffin tins and adjusting the baking time to 20–25 minutes.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices gently in the microwave before serving to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of frozen?

Yes, fresh cranberries work well and add great tartness; just be sure to rinse and dry them before using.

What can I substitute for sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk in equal amounts to maintain moisture and tanginess in the cake.

Cranberry Pineapple Upside-Down Cake Recipe

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★★★★★

4.7 from 56 reviews

This Cranberry Pineapple Upside-Down Cake is a delightful twist on a classic dessert, combining the tartness of fresh cranberries with the tropical sweetness of pineapple. A caramelized brown sugar topping with butter creates a rich base that bakes into a moist, tender cake with a perfect balance of flavors. Ideal for festive occasions or any time you crave a comforting, fruity treat.

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

Ingredients

Scale 1x2x3x

For the Topping:

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

For the 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). Grease a 9-inch round cake pan thoroughly to prevent sticking and prepare for the topping.
2. Make the Topping: In a saucepan over medium heat, melt the unsalted butter together with the brown sugar. Stir continuously until the mixture is smooth and glossy. Pour this caramelized mixture evenly into the bottom of the prepared cake pan. Neatly arrange the pineapple rings on top of the brown sugar layer, then scatter the fresh or frozen cranberries around the pineapple rings to create a colorful topping.
3. Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
4. Combine Wet & Dry Ingredients: Gradually add the flour mixture and pineapple juice to the creamed mixture, alternating between the two, beginning and ending with the flour mixture. Stir gently but thoroughly after each addition to combine. Finally, fold in the sour cream until the batter is smooth and evenly mixed.
5. Bake: Carefully pour the cake batter over the fruit topping in the pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.
6. Cool & Invert: Remove the cake from the oven and let it cool in the pan for about 10 minutes. This resting period helps the topping set. Then, place a serving plate over the cake pan and invert it carefully to release the cake with the fruit topping now on top.
7. Serve: Slice the cake and serve warm or at room temperature for the best flavor and texture. Enjoy this festive and delicious cranberry pineapple upside-down cake!

Notes

• Use fresh pineapple and juice for a brighter flavor, or canned for convenience.
• Ensure the butter is softened for easier creaming with sugar.
• Cool the cake slightly before inverting to avoid breaking it.
• For extra moisture, brush the finished cake with leftover pineapple juice after inverting.
• Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days.

Keywords: cranberry pineapple upside-down cake, upside-down cake, fruit cake, pineapple cake, cranberry dessert, holiday dessert