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Cranberry Pineapple Upside-Down Cake

Decadent Cranberry Pineapple Upside-Down Cake to Savor

Indulge in a delightful Cranberry Pineapple Upside-Down Cake filled with sweet pineapple and tart cranberries.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Course Cakes
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Saucepan
  • Spatula

Ingredients
  

For the Fruit Layer

  • 1 can (20 oz) Sliced Pineapple brings a tropical sweetness that forms the delicious base.
  • 1.5 cups Fresh or Frozen Cranberries adding a tart contrast to the sweet pineapple.

For the Cake Batter

  • 0.5 cup Unsalted Butter, melted for a rich flavor and moist texture.
  • 1 cup Brown Sugar, packed enhances caramelization and adds depth to the cake.
  • 1.5 cups All-Purpose Flour the backbone of the cake, giving it structure.
  • 1 cup Granulated Sugar balances sweetness with the tart cranberries.
  • 0.5 teaspoon Salt enhances all the flavors in the cake.
  • 1 teaspoon Baking Powder ensures the cake rises beautifully.
  • 0.5 teaspoon Baking Soda aids in leavening for a light texture.
  • 1 cup Buttermilk contributes moisture and a slight tang for balance.
  • 2 Large Eggs binds the ingredients together for a cohesive batter.
  • 1 teaspoon Vanilla Extract adds a lovely aromatic note that complements the fruits.

Instructions
 

Step-by-Step Instructions for Cranberry Pineapple Upside-Down Cake

  • Preheat your oven to 350°F (175°C) and grease your 9x13 inch baking pan.
  • Combine cranberries with half of the pineapple juice in a saucepan and simmer for about 5 minutes.
  • Whisk melted butter and brown sugar until smooth and pour into the prepared baking pan.
  • Arrange pineapple slices and scatter simmered cranberries over them in the pan.
  • In a bowl, mix flour, sugar, salt, baking powder, and baking soda until combined.
  • In another bowl, blend buttermilk, eggs, and vanilla extract together.
  • Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  • Pour the batter over the cranberry and pineapple layer in the pan, spreading it evenly.
  • Bake for about 45-50 minutes or until a toothpick inserted comes out clean.
  • Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a serving platter.
  • Allow the cake to cool completely before slicing and serving.

Notes

For the best flavor, use fresh cranberries in season. Do not overmix the batter to keep the texture light and airy.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 6mg
Keyword Baking, Cake, Cranberry Pineapple Upside-Down Cake, Dessert, Fruity Cake, Homemade
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