Description
Indulge in a delightful Cranberry Pineapple Upside-Down Cake featuring tangy cranberry sauce, caramel-glazed pineapple, and a soft, buttery cake. A perfect dessert for the holidays or any special occasion!
Ingredients
Units
Scale
For the Cranberry Sauce:
- 6 oz fresh or frozen cranberries
- 1/2 – 1 cup granulated sugar (to taste)
- 1 tbsp orange zest
- 1 tbsp freshly squeezed lemon juice
- Pinch of salt and pepper
For the Caramel Glaze and Pineapple:
- 1/2 cup (4 oz) butter, softened
- 1 cup dark brown sugar
- 2 tbsp corn syrup
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 6 canned pineapple rings
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup (4 oz) butter, softened
- 1/4 cup dark brown sugar
- 3 tsp pure vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 tsp table salt (or 1 1/4 tsp kosher salt)
- 1/2 cup buttermilk, room temperature
Instructions
Make the Cranberry Sauce
- In a saucepan, combine cranberries (reserve 1/4 cup), 1/2 cup sugar, orange zest, and lemon juice.
- Cook over medium heat until cranberries soften and sugar dissolves.
- Increase heat to medium-high; cook until cranberries burst. Adjust sweetness with more sugar if needed.
- Add salt and pepper, cool completely.
Prepare the Cake Pans and Caramel Glaze
- Grease six 4-inch springform pans and line bottoms with parchment paper.
- Beat butter, brown sugar, corn syrup, vanilla, and salt until fluffy.
- Divide glaze evenly among pans. Add a layer of cranberry sauce, then place a pineapple ring in each pan.
Make the Cake Batter
- Preheat oven to 350°F (175°C).
- Beat egg whites to stiff peaks, gradually adding 1/4 cup sugar.
- Cream butter, remaining granulated sugar, and brown sugar until light. Add vanilla and egg yolks.
- Alternate adding dry ingredients (flour, cornstarch, baking powder, salt) and buttermilk.
- Gently fold in egg whites. Divide batter among prepared pans.
Bake and Serve
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before inverting onto plates. Serve warm or chilled.
Notes
- For a larger cake, use a 9-inch round cake pan and adjust the baking time to 40–45 minutes.
- Leftovers can be refrigerated for up to 3 days.
- Garnish with whipped cream or fresh mint for extra flair.
