Cranberry Pineapple Upside-Down Cake

A delightful twist on a classic dessert, this Cranberry Pineapple Upside-Down Cake features the tangy sweetness of cranberry sauce, caramel-glazed pineapple rings, and a tender, buttery cake. Perfect for the holidays or any special occasion, this recipe will leave your guests asking for seconds!

Why You’ll Love This Recipe

• Sweet and tangy combination: The tartness of cranberries balances the sweetness of pineapple and caramel glaze.
• Perfect for holidays: A show-stopping dessert ideal for Thanksgiving or Christmas.
• Customizable: Easy to adapt to your preferences with various toppings and cake flavors.
• Make-ahead friendly: Can be prepared ahead of time and served warm or chilled.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cranberry Sauce:

• Fresh or frozen cranberries – 6 oz
• Granulated sugar – 1/2 to 1 cup (adjust to taste)
• Orange zest – 1 tablespoon
• Freshly squeezed lemon juice – 1 tablespoon
• Salt and pepper – to taste

For the Caramel Glaze and Pineapple:

• Butter, at room temperature – 1/2 cup (4 oz)
• Dark brown sugar – 1 cup
• Corn syrup – 2 tablespoons
• Pure vanilla extract – 2 teaspoons
• Salt – 1/2 teaspoon
• Sliced rings of canned pineapple – 6 rings

For the Cake:

• Large eggs, at room temperature – 4
• Granulated sugar, divided – 3/4 cup
• Butter, at room temperature – 1/2 cup (4 oz)
• Dark brown sugar – 1/4 cup
• Pure vanilla extract – 3 teaspoons
• Unbleached all-purpose flour – 1 1/2 cups
• Cornstarch – 1/4 cup
• Baking powder – 1 teaspoon
• Table salt – 1 teaspoon (or kosher salt – 1 1/4 teaspoons)
• Buttermilk, at room temperature – 1/2 cup

Directions

Make the Cranberry Sauce:

1. Combine cranberries (reserving 1/4 cup), 1/2 cup sugar, orange zest, and lemon juice in a saucepan.
2. Cook over medium heat until cranberries soften and sugar dissolves.
3. Increase heat to medium-high and cook until cranberries burst.
4. Adjust sweetness with more sugar if needed, season with salt and pepper, and let cool.

Prepare the Cake Pans and Caramel Glaze:

1. Grease six 4-inch springform pans and line the bottoms with parchment paper.
2. Beat butter, brown sugar, corn syrup, vanilla, and salt until light and fluffy.
3. Divide the glaze evenly among pans, add a layer of cranberry sauce, and top with pineapple rings.

Make the Cake Batter:

1. Preheat oven to 350°F (175°C).
2. Beat egg whites with 1/4 cup sugar until stiff peaks form.
3. Cream butter, remaining granulated sugar, and brown sugar. Mix in vanilla, egg yolks, and dry ingredients alternately with buttermilk.
4. Gently fold in egg whites, then divide the batter among the pans and bake for 35 minutes or until a toothpick comes out clean.

Serving:

Serve warm with whipped cream or chilled for a refreshing treat.

Servings and Timing

• Servings: 6 individual cakes
• Prep Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour
• Calories: 390 kcal per serving

Variations

• Berry Mix: Swap cranberries for a mix of raspberries and blackberries.
• Citrus Twist: Use lime zest and juice instead of orange for a zesty kick.
• Nutty Addition: Add crushed pecans or walnuts to the caramel glaze for extra crunch.
• Gluten-Free: Substitute the flour with a gluten-free all-purpose blend.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm individual cakes in the microwave for 15–20 seconds, or serve cold.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple slices work beautifully but may need a few extra minutes to soften during baking.

2. Can I make this cake in a single large pan?

Absolutely! Use a 9-inch round cake pan, but increase the baking time by 10–15 minutes.

3. What can I use instead of corn syrup?

Honey or maple syrup makes a good substitute for corn syrup in the caramel glaze.

4. How can I prevent the cake from sticking to the pan?

Grease the pan well and line the bottom with parchment paper for easy release.

5. Can I use frozen cranberries directly?

Yes, no need to thaw frozen cranberries before making the sauce.

6. What other fruit pairs well with pineapple?

Cherries or mango slices make great additions to the pineapple.

7. Can I make this cake ahead of time?

Yes, prepare and bake the cakes the day before. Reheat before serving, if desired.

8. What’s the best way to serve this cake?

Serve warm with whipped cream or vanilla ice cream for a decadent dessert.

9. Can I reduce the sugar in the recipe?

You can reduce the sugar in both the cranberry sauce and cake batter to suit your taste.

10. How can I make this recipe dairy-free?

Use plant-based butter and substitute buttermilk with a mixture of non-dairy milk and lemon juice.

Conclusion

This Cranberry Pineapple Upside-Down Cake combines vibrant flavors, a tender cake, and an eye-catching presentation, making it a perfect choice for festive gatherings or cozy family dinners. Whether served warm or chilled, this dessert is bound to impress! Enjoy baking and savor every bite of this delicious treat.

Print