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Cranberry Pineapple Upside-Down Cake Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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Find it online: https://quickmealideasnow.com/cranberry-pineapple-upside-down-cake-recipe/