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Cranberry Pineapple Upside-Down Cake

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  • Author: Asma
  • 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

Units Scale

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.

Find it online: https://lovetocookrecipes.com/cranberry-pineapple-upside-down-cake/