If you adore the charm of classic upside-down cakes but crave a vibrant, tangy twist, the Cranberry Pineapple Upside-Down Cake Recipe is your new best friend in the kitchen. This delightful dessert brings together the sweet juiciness of pineapple slices with the tart burst of fresh cranberries, all nestled atop a tender, moist cake that’s as inviting as a cozy hug. Every bite is a beautiful balance of flavors and textures, making it a show-stopper for any occasion or a comforting treat to brighten your day.
Ingredients You’ll Need
Gathering simple yet flavorful ingredients is the key to making this dessert truly shine. Each one plays a crucial role, whether it’s building the cake’s tender crumb, adding a hint of tang, or creating the glossy fruit topping that makes this cake so irresistible.
- 1/2 cup unsalted butter, melted: This forms the luscious caramelized base in the cake pan.
- 1 cup packed brown sugar: Adds deep sweetness and helps create that signature glossy topping.
- 8 slices canned pineapple, drained: Provides juicy, tropical rings that contrast beautifully with the tart cranberries.
- 1 cup fresh or frozen cranberries: Brings a bright, festive pop of flavor and color.
- 1 1/2 cups all-purpose flour: The foundation of the cake’s tender texture.
- 1 1/2 teaspoons baking powder: Helps the cake rise perfectly fluffy and light.
- 1/2 teaspoon baking soda: Works with the acidic ingredients to create a moist crumb.
- 1/4 teaspoon salt: Enhances all the sweet and tart flavors.
- 1/2 cup unsalted butter, softened: Adds richness and contributes to the cake’s soft, crumbly texture.
- 3/4 cup granulated sugar: Sweetens the batter delicately for perfect balance.
- 2 large eggs: Provide structure and keep the cake tender.
- 1 teaspoon vanilla extract: Brings warmth and depth to each bite.
- 1/2 cup sour cream: Moistens the cake and adds a slight tanginess that complements the fruit topping.
- 1/2 cup milk: Keeps the batter smooth and helps the cake bake evenly.
How to Make Cranberry Pineapple Upside-Down Cake Recipe
Step 1: Prepare Your Pan and Fruit Layer
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. Pour the melted butter evenly into the bottom of the pan, then generously sprinkle the brown sugar over it to ensure a sweet, caramelized base. Next, arrange your pineapple slices in a single layer over the sugar, filling in the gaps with fresh or frozen cranberries. This fruit arrangement will become the beautiful top of your cake once inverted, so take a moment to make it look inviting.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend ensures your cake will rise just right and have the perfect crumb texture, setting the stage for the luscious batter.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is key to creating a tender cake with a fine crumb, so don’t rush it. The creamy texture here is where the magic begins.
Step 4: Add Eggs and Flavor
Add the eggs one at a time, making sure each is fully incorporated before adding the next. Follow up by mixing in the vanilla extract. These ingredients lend structure and a beautiful warm aroma to the batter.
Step 5: Incorporate Sour Cream, Dry Ingredients, and Milk
Start by stirring the sour cream into your wet mixture; it adds a slight tang and keeps the cake moist. Next, alternate adding the dry ingredients and milk, mixing gently until the batter is smooth and just combined. This balanced incorporation prevents overmixing and ensures tenderness.
Step 6: Combine and Bake
Carefully spread the batter evenly over the pineapple and cranberry layer in your cake pan, smoothing the top with a spatula. Pop the pan in the oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. This baking time lets the flavors meld and the topping caramelize beautifully.
Step 7: Cool and Invert
Allow the cake to cool in the pan for 10 minutes once it’s out of the oven. This rest helps the caramel set slightly so the topping doesn’t stick when you flip it out. Then, place a serving plate on top of the pan and carefully invert the cake. Let it cool a bit more before slicing so the juices slightly firm up, making every piece picture-perfect.
How to Serve Cranberry Pineapple Upside-Down Cake Recipe
Garnishes
Simple garnishes can elevate this already stunning cake. A light dusting of powdered sugar adds a touch of elegance, while a dollop of whipped cream complements the tart cranberries perfectly. Fresh mint leaves also add a refreshing pop of color and aroma that feels just right.
Side Dishes
This cake pairs wonderfully with light accompaniments like a scoop of vanilla bean ice cream or a cup of freshly brewed coffee or tea. For brunch or dessert, consider serving alongside a fresh fruit salad to keep things bright and balanced.
Creative Ways to Present
For a festive twist, arrange extra fresh cranberries and pineapple chunks around the serving plate. You can also drizzle a warm caramel or a simple citrus glaze over the top to add extra shine and flavor. Serving individual slices with a small scoop of tropical sorbet makes for an elegant presentation sure to impress guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cranberry Pineapple Upside-Down Cake Recipe, store any leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to two days to maintain freshness. For longer keeping, refrigeration is recommended, which will keep the cake moist for up to five days.
Freezing
You can freeze this cake by wrapping it well in plastic wrap and aluminum foil to protect it from freezer burn. Frozen cake stays delicious for up to two months. When you’re ready to enjoy it, thaw overnight in the refrigerator for best texture and flavor.
Reheating
To best enjoy the cake warm, gently reheat individual slices in the microwave for about 20-30 seconds. Alternatively, warm the entire cake in a low oven (around 300°F) for 10-15 minutes until heated through. This brings back the lovely soft texture and enhances the caramelized topping flavor.
FAQs
Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple adds a wonderfully bright and juicy flavor. Just slice it into rings and pat dry to avoid excess moisture, which could affect the texture of the topping.
Are frozen cranberries okay to use?
Absolutely. Frozen cranberries work just as well as fresh ones—just add them while still frozen or slightly thawed. They’ll provide the same tart burst and beautiful color.
Can I make this cake gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour for a gluten-free baking blend of equal measure. Make sure your blend includes xanthan gum for the best texture.
What’s the best way to prevent sticking when inverting the cake?
Greasing the pan well before adding the butter and sugar is crucial. Letting the cake cool for about 10 minutes before inverting also helps the topping to set, making it less likely to stick.
Can I prepare the cake the day before serving?
Yes! The Cranberry Pineapple Upside-Down Cake Recipe actually tastes even better the next day once the flavors have melded. Simply cover it and store at room temperature or in the fridge until serving.
Final Thoughts
There is something truly magical about the way the tart cranberries and sweet pineapple come together in this Cranberry Pineapple Upside-Down Cake Recipe. Whether you’re serving it at a family gathering, holiday celebration, or simply as a treat to brighten your afternoon, it’s sure to win hearts. Dive in, have fun creating it, and watch smiles light up around your table!
Print
Cranberry Pineapple Upside-Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Pineapple Upside-Down Cake is a delightful twist on the classic dessert, combining the tartness of fresh cranberries with sweet, caramelized pineapple slices atop a moist, tender cake. Perfect for holiday gatherings or any special occasion, this cake bakes to golden perfection with a buttery brown sugar glaze and a soft, creamy texture that melts in your mouth.
Ingredients
For the Topping
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh or frozen cranberries
For the 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 your oven to 350°F (175°C) and grease a 9-inch round cake pan to prepare it for the topping and batter.
- Create the Topping Layer: Pour the melted butter into the bottom of the pan, then evenly sprinkle the packed brown sugar over it to form the caramel base.
- Arrange Pineapple and Cranberries: Place the drained pineapple slices in a single layer atop the brown sugar, then scatter the fresh or frozen cranberries in the spaces between the pineapple slices to create a vibrant fruit topping.
- 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.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth texture for the cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition, then mix in the vanilla extract to enhance the cake’s flavor.
- Combine Wet and Dry Ingredients: Stir in the sour cream, then alternately add the dry ingredients and milk to the bowl, mixing gently until the batter is smooth and well combined.
- Pour Batter Over Fruit: Carefully spread the cake batter evenly over the arranged pineapple slices and cranberries in the cake pan, smoothing the top to ensure even baking.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Invert: Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert the cake onto a serving plate to reveal the beautiful fruit topping.
- Serve: Allow the cake to cool slightly before serving. Enjoy it warm or at room temperature for the best flavor and texture.
Notes
- Use fresh cranberries if possible; frozen works well but do not thaw before adding to the topping.
- Greasing the cake pan well helps the cake invert easily without sticking.
- For a richer flavor, substitute milk with buttermilk in the batter.
- Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Serve with whipped cream or vanilla ice cream for an extra indulgence.
