Description
A moist and tender Cranberry Pineapple Upside-Down Cake topped with caramelized pineapple rings and tart cranberries, perfect for holidays or special occasions.
Ingredients
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
6 pineapple rings (canned or fresh)
1/2 cup fresh or frozen cranberries
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup pineapple juice (reserved from can or fresh)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and pour melted butter into the bottom.
- Sprinkle brown sugar evenly over the butter. Arrange pineapple rings on top and fill the centers and spaces with cranberries.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Mix in sour cream and pineapple juice until smooth. Gradually add the dry ingredients, mixing until just combined.
- Pour the batter over the fruit layer and spread evenly.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a serving plate. Allow to cool completely before slicing.
Notes
Add orange zest for a citrus twist.
Swap cranberries for cherries or raspberries for variety.
Use fresh pineapple for a tangier flavor.
Try a gluten-free flour blend for a gluten-free option.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
