Cranberry Pineapple Upside-Down Cake: A Festive Delight Recipe

Introduction

The Cranberry Pineapple Upside-Down Cake is a festive and colorful dessert perfect for holiday gatherings. Combining tart cranberries with sweet pineapple, this cake offers a delightful balance of flavors and a stunning presentation.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 8 slices canned pineapple, drained
• 1 cup fresh cranberries
• 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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square cake pan.
2. Step 2: Pour the melted butter into the pan and sprinkle the brown sugar evenly over it. Arrange the pineapple slices and fresh cranberries on top of the sugar.
3. Step 3: In a bowl, whisk together the flour, baking powder, and salt.
4. Step 4: In a separate bowl, cream the softened butter and granulated sugar until fluffy.
5. Step 5: Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Step 6: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Step 7: Pour the batter evenly over the arranged fruit in the pan.
8. Step 8: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate.

Tips & Variations

• Use fresh or frozen cranberries for a more vibrant flavor; if frozen, thaw and drain them before use.
• For added texture, sprinkle chopped walnuts or pecans over the brown sugar before arranging the fruit.
• Swap canned pineapple with fresh pineapple slices for a fresher taste.
• If you prefer a more caramelized topping, broil the inverted cake for 1-2 minutes after flipping, watching carefully.

Storage

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds or briefly in a preheated oven to restore softness and enhance the caramel topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries. Just make sure to thaw and drain them well to avoid excess moisture affecting the cake texture.

How do I prevent the cake from sticking when inverted?

Grease the pan thoroughly and ensure the brown sugar and butter mixture spreads evenly before adding the fruit. Letting the cake cool slightly before flipping helps the topping release cleanly.

Cranberry Pineapple Upside-Down Cake: A Festive Delight Recipe

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★★★★★

4.4 from 69 reviews

This Cranberry Pineapple Upside-Down Cake is a festive and vibrant dessert combining tangy cranberries and sweet pineapple for a colorful, moist, and flavorful treat. Perfect for holiday gatherings or any celebration, this classic upside-down cake features a rich caramelized fruit topping over a tender, buttery cake base.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit Topping

• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 8 slices canned pineapple, drained
• 1 cup fresh cranberries

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

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square cake pan to prevent sticking.
2. Make Fruit Base: Pour melted butter into the pan, then evenly sprinkle the brown sugar over the butter. Arrange the drained pineapple slices and fresh cranberries decoratively on top of the sugar mixture.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine and aerate the dry components.
4. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cake.
5. Add Eggs and Vanilla: Beat in the eggs one at a time into the butter-sugar mixture, ensuring each is fully incorporated. Stir in vanilla extract for flavor.
6. Combine Batter: Gradually add the dry ingredient mixture and milk alternately to the wet ingredients, starting and ending with the dry ingredients. Stir gently just until combined to avoid overmixing.
7. Assemble and Bake: Pour the prepared batter evenly over the pineapple and cranberries in the cake pan. Place it in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate so the caramelized fruit topping is displayed beautifully.

Notes

• Make sure to drain the pineapple slices well to avoid excess moisture that could affect the cake’s texture.
• Use fresh cranberries for a tart contrast; frozen can be used if fresh are unavailable but may add extra moisture.
• This cake is best served slightly warm, but can also be enjoyed at room temperature.
• For extra flavor, sprinkle a little cinnamon or nutmeg into the batter.
• Allowing the cake to rest a few minutes before inverting helps the caramel topping set and prevents sticking.

Keywords: cranberry pineapple upside down cake, holiday cake, festive dessert, fruit upside down cake, pineapple cake, cranberry dessert