Cranberry Pineapple Upside-Down Cake Recipe
This Cranberry Pineapple Upside-Down Cake is a vibrant and tangy twist on the classic dessert, featuring a luscious caramelized layer of fresh cranberries and juicy pineapple slices atop a moist, tender cake. Perfect for holiday gatherings or any festive occasion, this cake combines the tartness of cranberries with the tropical sweetness of pineapple, delivering a delightful flavor that’s both refreshing and comforting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Fruit Topping
- 1 cup fresh cranberries
- 1 cup pineapple slices (canned or fresh), drained if canned
- 3/4 cup granulated sugar
Cake Batter
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare Fruit Topping: Preheat your oven to 350°F (175°C). In a baking pan, evenly sprinkle the granulated sugar. Then arrange the cranberries and pineapple slices decoratively over the sugar layer to create your upside-down topping.
- Make Cake Batter: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
- Assemble and Bake: Pour the prepared cake batter over the fruit layer in the pan, using a spatula to spread evenly. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly from the pan.
- Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then place a serving plate upside down over the pan and carefully flip it to release the cake, revealing the caramelized cranberry and pineapple topping.
- Serve: Let the cake cool slightly before slicing and serving. This cake is delicious warm or at room temperature, optionally served with whipped cream or vanilla ice cream.
Notes
- Use fresh cranberries for the best tartness; frozen can be substituted but may release more moisture.
- If using canned pineapple, drain well to avoid excess liquid in the topping.
- For extra caramelization, you can melt the sugar and butter for the topping on the stovetop before adding fruit and batter.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- To make the cake gluten-free, substitute the flour with a gluten-free baking blend with xanthan gum.
Keywords: cranberry pineapple dessert, upside-down cake, holiday cake, fruit cake, caramelized fruit cake
