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Cranberry Pineapple Upside-Down Cake

Cranberry Pineapple Upside-Down Cake: A Holiday Delight

This Cranberry Pineapple Upside-Down Cake combines tart cranberries and juicy pineapple for a stunning holiday dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • ¼ cup Unsalted Butter Can use salted butter but adjust salt content.
  • ¾ cup Brown Sugar Coconut sugar can be used for a less processed option.
  • 1 can Pineapple Rings Fresh or canned can be used interchangeably.
  • 1 cup Fresh or Frozen Cranberries Can swap for blueberries if desired.
For the Cake
  • 1 ½ cups All-Purpose Flour Gluten-free flour blend can be utilized for gluten-sensitive diets.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • ½ teaspoon Salt Enhances flavors in the cake mixture.
  • 1 cup Granulated Sugar Sweetens the cake and aids in the batter's structure.
  • 2 large Eggs Use room temperature for optimal mixing.
  • 1 teaspoon Vanilla Extract Can swap for almond extract for a different flavor profile.
  • ½ cup Pineapple Juice Reserve juice from canned pineapple or use fresh juice.
  • ½ cup Sour Cream Substitute with Greek yogurt for a similar effect.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • medium saucepan
  • Whisk
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter.
  2. In a medium saucepan, melt ¼ cup of unsalted butter with ¾ cup of brown sugar, stirring until smooth. Pour into the prepared cake pan. Arrange pineapple rings and sprinkle cranberries on top.
  3. In a bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. In another bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar until fluffy. Add 2 large eggs and 1 teaspoon of vanilla, mixing well.
  4. Gradually add the dry ingredients to the creamed mixture, alternating with ½ cup of pineapple juice. Gently fold in ½ cup of sour cream.
  5. Pour the batter over the fruit topping in the pan and bake for 40-45 minutes until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes, then invert onto a serving plate to reveal the fruit topping.
  7. Slice and serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Allow the cake to cool completely before serving for the best texture. Store at room temperature for up to 2 days.

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