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Cranberry Pineapple Upside-Down Cake

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Short Description

Cranberry Pineapple Upside-Down Cake is a delightful twist on the classic dessert, featuring a caramelized layer of tart cranberries and sweet pineapple atop a moist and fluffy cake. The combination of tangy fruit and rich buttery cake makes this a perfect dessert for the holidays or any special occasion.

Why You’ll Love This Recipe

  • A beautiful, festive dessert perfect for the holidays
  • The balance of tart cranberries and sweet pineapple creates a unique flavor
  • Buttery caramelized topping adds rich depth to the cake
  • Simple to make with pantry-friendly ingredients
  • A show-stopping dessert that requires minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Unsalted butter
  • Brown sugar
  • Fresh or frozen cranberries
  • Pineapple slices
  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Milk

Directions

  1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
  2. Melt butter and brown sugar together, then pour into the bottom of the prepared pan.
  3. Arrange pineapple slices and cranberries over the brown sugar mixture.
  4. In a mixing bowl, whisk together flour, baking powder, and salt.
  5. In another bowl, beat sugar and eggs until light and fluffy. Mix in vanilla extract and milk.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour the batter over the fruit layer, spreading it evenly.
  8. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool for 10 minutes before carefully inverting it onto a serving plate.
  10. Serve warm or at room temperature.

Servings and Timing

  • Servings: 8
  • Prep Time: 15 minutes
  • Cook Time: 40–45 minutes
  • Total Time: 55–60 minutes

Variations

  • Nutty Crunch: Sprinkle chopped pecans or walnuts over the fruit before adding the batter.
  • Coconut Twist: Add shredded coconut to the cake batter for a tropical flavor.
  • Citrus Boost: Add a teaspoon of orange zest for extra brightness.
  • Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
  • Spiced Version: Add cinnamon and nutmeg for a warm, cozy flavor.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Keep in the refrigerator for up to 5 days. Warm before serving.
  • Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
  • Reheating: Warm slices in the microwave for 20–30 seconds or in a low oven until heated through.

FAQs

Can I use canned cranberries instead of fresh or frozen?

No, canned cranberries are too soft and will not caramelize properly in this recipe.

What type of pineapple works best?

Canned pineapple slices or fresh pineapple both work well. Make sure to drain canned pineapple before using.

Do I need to use a cast iron skillet for this cake?

No, a regular round cake pan works perfectly. Just make sure to grease it well.

Can I make this cake ahead of time?

Yes, you can bake it a day in advance and store it at room temperature or in the fridge.

How do I prevent the cake from sticking?

Grease the pan well and allow the cake to cool slightly before inverting it onto a plate.

Can I make this with a cake mix?

Yes, you can use a vanilla or yellow cake mix and follow the same topping instructions.

Why is my cake soggy?

Too much fruit juice can cause sogginess. Make sure to drain pineapple well and not overload the fruit layer.

Can I add other fruits?

Yes! Cherries, apples, or pears make great additions to the cranberry and pineapple topping.

How do I get the best caramelization?

Let the butter and brown sugar fully melt together before adding the fruit for a rich caramel layer.

Can I use buttermilk instead of regular milk?

Yes, buttermilk adds a slight tang and extra moisture to the cake.

Conclusion

Cranberry Pineapple Upside-Down Cake is a stunning and delicious dessert that combines the tartness of cranberries, the sweetness of pineapple, and a buttery caramelized topping. Whether you make it for the holidays or just because, this easy yet elegant cake is sure to impress. Serve it warm for the best flavor and texture!

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Cranberry Pineapple Upside-Down Cake

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This Cranberry Pineapple Upside-Down Cake is a delightful twist on the classic dessert. Sweet and tangy cranberries pair beautifully with juicy pineapple and a rich, buttery brown sugar glaze. The soft, moist cake is the perfect complement to the caramelized fruit topping. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible treat!

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Topping:

  • ¼ cup unsalted butter (melted)
  • ½ cup brown sugar (packed)
  • 1 cup fresh or frozen cranberries
  • 6 pineapple rings (drained if using canned)
  • 6 maraschino cherries (optional, for center of pineapple rings)

For the Cake Batter:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (or plain Greek yogurt)
  • ½ cup pineapple juice (from canned pineapple or fresh)

Instructions

  1. Preheat Oven & Prepare the Pan:
    • Preheat your oven to 350°F (175°C).
    • Grease a 9-inch round cake pan or a cast-iron skillet.
  2. Make the Topping:
    • Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it.
    • Arrange the pineapple rings in the pan, placing a maraschino cherry in the center of each (if using).
    • Scatter the cranberries around the pineapple slices.
  3. Prepare the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2 minutes).
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    • Mix in the sour cream and half of the pineapple juice.
    • Gradually add the dry ingredients, alternating with the remaining pineapple juice, mixing until just combined.
  4. Assemble & Bake:
    • Gently spread the cake batter over the fruit topping, smoothing the top.
    • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cake cool in the pan for 10 minutes, then carefully invert onto a serving plate.
  5. Serve & Enjoy:
    • Allow the cake to cool slightly before slicing.
    • Serve warm or at room temperature, with whipped cream or vanilla ice cream if desired.

Notes

  • For extra caramelization, let the cake sit in the pan for a few extra minutes before inverting.
  • If using fresh pineapple, slice it into thin rings or chunks for even baking.
  • You can replace the sour cream with buttermilk for a slightly tangier cake.

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