If you’re craving a cake that’s bursting with festive flavors and a show-stopping presentation, the Cranberry Pineapple Upside-Down Cake Recipe is exactly what you need. This delightful cake combines tart cranberries and sweet pineapple in a caramelized topping that perfectly contrasts the moist, tender crumb beneath. It’s an absolute crowd-pleaser that feels both nostalgic and refreshingly unique, making it an ideal treat for holidays, special occasions, or any time you want to brighten your day with a slice of something truly special.
Ingredients You’ll Need
This recipe calls for simple but essential ingredients, each playing a vital role in building the perfect balance of flavor, texture, and that gorgeous golden appearance. From the rich butter and brown sugar that create the luscious caramel base to the fresh cranberries and juicy pineapple that add bright pops of fruitiness, every element is thoughtfully chosen.
- Unsalted butter, melted: Essential for creating that wonderful caramel layer on the bottom of the pan.
- Packed brown sugar: Adds deep sweetness and that classic caramel flavor that makes upside-down cakes irresistible.
- Canned pineapple slices, drained: Offers juicy sweetness and beautiful texture beneath the cake.
- Fresh or frozen cranberries: Adds a delightful tartness that balances the sweetness perfectly.
- All-purpose flour: Provides the structure for the soft, fluffy cake.
- Baking powder: Helps the cake rise nicely and keeps it light.
- Baking soda: Supports browning and tenderness in the crumb.
- Salt: Enhances all the flavors and balances sweetness.
- Unsalted butter, softened: Gives richness and helps create a tender texture in the cake batter.
- Granulated sugar: Sweetens the batter for that perfect cake taste.
- Large eggs: Bind the ingredients and add moisture and stability.
- Vanilla extract: Imparts a warm, inviting aroma and depth of flavor.
- Sour cream: Keeps the cake moist and adds a subtle tang that complements the fruit topping.
- Milk: Balances the batter’s consistency for a soft crumb.
How to Make Cranberry Pineapple Upside-Down Cake Recipe
Step 1: Prepare the Pan and Caramel Base
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan thoroughly. Pour the melted butter directly into the bottom of the pan, then sprinkle the packed brown sugar evenly over the butter. This mixture will melt and create that irresistible caramel layer as the cake bakes, so take care to spread it out evenly for consistent flavor and texture.
Step 2: Arrange the Fruit Topping
Now comes the fun part: placing your fruit! Arrange the drained pineapple slices neatly in a single layer over the brown sugar, making sure they’re not overlapping too much. Once the pineapples are set, scatter the fresh or frozen cranberries into all the gaps. This combination not only looks stunning but ensures every bite delivers a perfect burst of sweet and tart fruit.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This dry mix will give your cake the structure it needs while keeping it tender and nicely risen.
Step 4: Cream Butter and Sugar
In a larger bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step incorporates air, which is key for that soft, airy cake crumb you’re aiming for.
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully blended before adding the next. Then stir in the vanilla extract to fill the batter with a rich, inviting fragrance that hints at the cake’s wonderful flavor.
Step 6: Combine Wet and Dry Ingredients
Stir in the sour cream, which will keep your cake tender and moist with a subtle tang that complements the fruit topping beautifully. Next, alternate adding the dry ingredients and the milk, starting and ending with the flour mixture. Mix just until smooth — overmixing can toughen the cake, so gentle folding is your friend here.
Step 7: Assemble and Bake
Carefully pour and spread the batter evenly over the pineapple and cranberries in the cake pan, smoothing the top with a spatula. Place the pan into your preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The smell while baking will be absolutely irresistible!
Step 8: Cool and Invert
Once baked, allow the cake to cool in the pan for 10 minutes. This resting period helps the caramel topping set a bit so it won’t stick. Then, place a serving plate over the cake pan and invert it carefully to reveal the glossy, jewel-like fruit topping — it’s the grand reveal that never fails to impress.
How to Serve Cranberry Pineapple Upside-Down Cake Recipe
Garnishes
This cake shines on its own, but feel free to add a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side to introduce a creamy contrast to the tangy-sweet topping. A light sprinkle of powdered sugar or some fresh mint leaves can also elevate the look and add a fresh note.
Side Dishes
Pair slices of this upside-down cake with warm beverages like chai tea or freshly brewed coffee for an inviting treat during afternoon gatherings. It also works beautifully alongside a mild cheese platter or a fresh fruit salad to round out a dessert spread.
Creative Ways to Present
For a fun twist, try cutting the cake into small squares and serving them as petite finger desserts at parties. You can also layer this cake at the bottom of a trifle with whipped cream and fruit for an elegant layered dessert that highlights the cake’s unique flavors in a new way.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Pineapple Upside-Down Cake in an airtight container at room temperature for up to two days to maintain moisture and freshness. If your kitchen is warm, refrigerate the cake where it will stay fresh for about 4 to 5 days.
Freezing
You can freeze this cake to enjoy later by wrapping it tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 3 months. When you’re ready, thaw it overnight in the refrigerator and bring it to room temperature before serving for the best texture.
Reheating
Warm slices gently in the microwave for about 15 to 20 seconds or pop them into a low oven (about 300°F or 150°C) for 10 minutes to bring back that just-baked softness and revive the caramelized topping’s glossy appeal.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will work wonderfully in this Cranberry Pineapple Upside-Down Cake Recipe. Just be sure to slice it evenly and pat the slices dry to avoid excess moisture that might affect the caramel layer.
Do I have to use sour cream?
Sour cream adds moisture and a subtle tang to balance the sweetness, but if you don’t have it, you can substitute with Greek yogurt or even buttermilk. Just keep the quantity the same for best results.
Can this cake be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum, you can enjoy a gluten-free version without compromising the texture or rise.
Why is the cake batter poured over the fruit instead of mixed in?
Pouring the batter over the arranged fruit ensures the fruit caramelizes beautifully on the bottom, which becomes the top once inverted, creating that classic upside-down cake look and flavor combination.
How do I prevent the cake from sticking when I invert it?
Greasing the pan well and using enough melted butter and brown sugar helps create a natural release. Allowing the cake to cool for 10 minutes before flipping also helps set the caramel topping to avoid sticking.
Final Thoughts
There’s something genuinely magical about the Cranberry Pineapple Upside-Down Cake Recipe that brings joy to the table and smiles all around. It’s a delightful mix of tangy and sweet, soft and gooey, simple yet impressive. I can’t wait for you to try it and share this beautiful slice of happiness with friends and family. Trust me, it will quickly become one of your favorite recipes to bake again and again.
Print
Cranberry Pineapple Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Pineapple Upside-Down Cake combines the tartness of fresh cranberries with the sweet, tropical flavor of pineapple, all topped with a buttery brown sugar glaze. Perfectly moist and tender, this classic dessert is enhanced by a creamy cake batter and offers a delightful balance of fruity and rich flavors. Easy to prepare and ideal for holidays or special occasions.
Ingredients
Topping
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh or frozen cranberries
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to ensure the cake doesn’t stick after baking.
- Create the Topping Layer: Pour the melted butter evenly into the bottom of the prepared pan, then sprinkle the brown sugar evenly over the melted butter to form a sticky, caramelizing base.
- Arrange Fruits: Lay the pineapple slices in a single layer over the brown sugar, then scatter cranberries in the spaces between the pineapple slices for an even distribution of tartness and color.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which adds air to the batter.
- Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract to enhance the cake’s flavor.
- Combine Batter: Stir in the sour cream first for moisture, then alternate adding the dry ingredient mixture and milk to the batter, mixing gently but thoroughly until smooth without overmixing.
- Assemble Cake: Carefully spread the prepared batter evenly over the arranged pineapple and cranberries in the cake pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating doneness.
- Cool and Invert: Let the cake cool in the pan for about 10 minutes to allow the topping to settle, then carefully invert the cake onto a serving plate so that the pineapple and cranberries appear on top.
- Serve: Allow the cake to cool slightly before serving. This cake is delicious served warm or at room temperature to enjoy the full depth of flavors.
Notes
- For best results, use fresh cranberries in season or fully thaw frozen cranberries before use.
- If you prefer a less tart cake, reduce cranberries to 3/4 cup or substitute with slightly sweeter fruit.
- Ensure butter is softened (not melted) for the cake batter to achieve proper texture.
- To prevent sticking, greasing and flouring the cake pan lightly can be done in addition to greasing.
- This cake pairs wonderfully with whipped cream or vanilla ice cream for an extra indulgent treat.
