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
Scale
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.
