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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!

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.

Find it online: https://ukfinda.com/cranberry-pineapple-upside-down-cake/