Description
Indulge in a warm, golden dessert that perfectly combines the sweetness of pineapple, the tartness of cranberries, and the richness of buttery caramel. Topped with a moist vanilla cake, this Cranberry Pineapple Upside-Down Cake is a showstopper fit for any festive occasion. Whether you’re hosting a party or enjoying a cozy family night, this cake is guaranteed to impress!
Ingredients
- 1 cup unsalted butter (melted)
- 1 cup brown sugar
- 8 canned pineapple slices (drained)
- 1 cup fresh cranberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup milk
- 1 teaspoon salt
- 1 ¼ teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Pan
- Preheat your oven to 350°F (175°C).
- Grease the inside of a 9-inch round cake pan or line it with parchment paper for easy release.
Step 2: Create the Caramel Layer
- Pour the melted butter evenly into the bottom of the cake pan.
- Sprinkle brown sugar on top of the butter to create a caramelized base.
- Arrange the pineapple slices in a single layer, then scatter fresh cranberries in the gaps for a festive touch.
Step 3: Prepare the Cake Batter
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Ingredients
- Gradually mix the dry ingredients into the butter-sugar mixture, alternating with milk. Begin and end with the dry ingredients, and mix until just combined to avoid overmixing.
Step 5: Assemble and Bake
- Pour the cake batter over the fruit layer, spreading it evenly to cover the pineapple and cranberries.
- Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Invert
- Let the cake cool in the pan for about 10 minutes to allow the caramel layer to set.
- Place a serving plate over the pan, then carefully invert the cake onto the plate.
- Remove the pan and let the cake cool before slicing and serving.
Notes
- Room Temperature Ingredients: Use room-temperature butter, eggs, and milk for a smoother batter.
- Prevent Sticking: Generously grease your pan and use parchment paper for added security.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezing Tips: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American