This Cranberry Pineapple Upside-Down Cake is a vibrant twist on a classic dessert. Tart cranberries and sweet caramelized pineapple combine with a moist, buttery cake for a delightful treat that’s perfect for holidays, family gatherings, or any special occasion.
Why You’ll Love This Recipe
- Sweet and Tart Combination: The tangy cranberries perfectly balance the sweet, caramelized pineapple.
- Eye-Catching Presentation: The colorful fruit topping creates a stunning dessert centerpiece.
- Versatile Ingredients: Adaptable to gluten-free or tropical variations.
- Classic with a Twist: A modern take on the traditional pineapple upside-down cake.
- Easy to Make: Simple steps with show-stopping results.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Topping:
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh cranberries
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
Optional Substitutions
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Tropical Flavor: Replace milk with coconut milk for a tropical flair.
Directions
Step 1: Prepare the Cake Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch square cake pan or line it with parchment paper for easy removal.
Step 2: Create the Caramel Layer
- Pour the melted butter into the bottom of the prepared pan.
- Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices in a single layer on top, and scatter the cranberries in the gaps between the slices.
Step 3: Prepare the Batter
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Step 4: Combine Ingredients
- Beat in the eggs one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix just until combined.
Step 5: Assemble and Bake
- Pour the batter over the prepared fruit layer, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Invert
- Let the cake cool in the pan for 10 minutes to allow the topping to set.
- Place a serving plate over the pan, invert, and carefully lift off the pan.
- Let the cake cool slightly before slicing and serving.
Servings and Timing
- Yield: 8 servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Variations
- Mixed Fruit: Add cherries, sliced peaches, or mango for a unique flavor profile.
- Spiced Cake: Add a teaspoon of cinnamon or a pinch of nutmeg to the batter.
- Citrus Twist: Use orange or lime zest in the batter for extra zing.
- Nutty Topping: Sprinkle chopped pecans or walnuts over the brown sugar layer for added crunch.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm individual slices in the microwave for 10-15 seconds or enjoy at room temperature.
- Freezing: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
1. Can I use fresh pineapple?
Yes, fresh pineapple works beautifully. Slice it into thin rounds or half-moons for even layering.
2. Can I use frozen cranberries?
Absolutely! Use frozen cranberries straight from the freezer; no need to thaw.
3. How do I prevent the cake from sticking?
Grease the pan thoroughly or line it with parchment paper before adding the caramel layer.
4. Can I make this cake gluten-free?
Yes, substitute the flour with a gluten-free all-purpose flour blend for a celiac-friendly version.
5. What’s the best way to serve this cake?
Serve slightly warm or at room temperature with whipped cream or a scoop of vanilla ice cream.
6. Can I make this cake ahead of time?
Yes, bake the cake a day in advance and store it covered at room temperature or in the refrigerator.
7. Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time as needed.
8. Can I substitute the brown sugar?
Use coconut sugar or granulated sugar for a different flavor, though brown sugar provides the best caramel taste.
9. What can I do if my cake sticks?
Gently run a knife around the edges of the pan before inverting and give the bottom a firm tap to release the cake.
10. Can I make mini upside-down cakes?
Yes, use ramekins or a muffin tin for individual portions. Reduce baking time to 20-25 minutes.
Conclusion
Cranberry Pineapple Upside-Down Cake is a delightful dessert that combines the tartness of cranberries with the sweetness of caramelized pineapple and buttery cake. Perfect for holidays or special gatherings, this cake is easy to make yet impressive to serve. Treat your family and friends to this fruity, vibrant twist on a classic favorite!
Print
Cranberry Pineapple Upside-Down Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Cranberry Pineapple Upside-Down Cake takes the classic dessert to a new level with tart cranberries and caramelized pineapple. Perfectly moist and bursting with flavor, this eye-catching dessert is ideal for holidays or family gatherings.
Ingredients
For the Topping:
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh cranberries
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
Optional Substitutions:
- Use gluten-free flour for a gluten-free version.
- Substitute coconut milk for regular milk for a tropical twist.
Instructions
- Prepare the Cake Pan:
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch square cake pan or line it with parchment paper for easy release.
- Create the Caramel Layer:
- Pour the melted butter into the bottom of the prepared pan.
- Evenly sprinkle the brown sugar over the butter.
- Arrange the pineapple slices in a single layer and scatter the fresh cranberries in the gaps.
- Prepare the Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Combine Ingredients:
- Add the eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined.
- Assemble and Bake:
- Pour the batter evenly over the fruit layer in the pan, smoothing the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Invert:
- Let the cake cool in the pan for 10 minutes.
- Place a serving plate over the pan and carefully invert the cake onto the plate.
- Let it cool slightly before serving.
Notes
- Use fresh cranberries for the best flavor and texture.
- Avoid overmixing the batter to ensure a light and fluffy cake.
- For extra insurance against sticking, line the bottom of the pan with parchment paper before greasing.
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