Description
This Cranberry Pineapple Upside-Down Cake combines the tartness of fresh cranberries with the tropical sweetness of pineapple slices atop a moist, tender cake base. Perfect for a festive occasion or a cozy dessert, this cake features a buttery brown sugar glaze that caramelizes beautifully during baking, creating a deliciously sticky and flavorful topping.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh or frozen cranberries
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan to prevent sticking.
- Prepare the topping layer: Pour the melted butter into the bottom of the prepared cake pan. Evenly sprinkle the packed brown sugar over the melted butter to create the caramelizing base.
- Add fruit on top: Arrange the pineapple slices in a single layer over the brown sugar and fill the gaps by scattering fresh or frozen cranberries evenly.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure even mixing. Stir in the vanilla extract for flavor.
- Combine batter components: Stir in the sour cream, then alternately add the dry ingredients and milk into the wet mixture. Begin and end with the dry ingredients, mixing until the batter is smooth and well combined.
- Assemble the cake batter: Carefully spread the prepared batter evenly over the fruit layer in the cake pan. Use a spatula to smooth the top for even baking.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for about 10 minutes — this helps the topping set slightly to prevent sticking. Then, invert the cake onto a serving plate to reveal the fruit-topped surface.
- Serve: Let the cake cool slightly before serving. This cake is delicious served warm or at room temperature.
Notes
- Use fresh cranberries when in season for the best flavor, but frozen cranberries work well too—no need to thaw before adding.
- For a more caramelized topping, you can slightly brown the butter before mixing with the brown sugar.
- Ensure the cake pan is well greased to prevent the fruit and sugar from sticking when inverting the cake.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
- To enhance the tropical flavor, try adding a splash of rum or pineapple juice to the batter.
