Cranberry Pineapple Upside-Down Cake Recipe
If you’re in the mood for a show-stopping dessert that’s bursting with sweet and tart fruit and crowned with a golden, buttery crumb, you’re about to fall in love with Cranberry Pineapple Upside-Down Cake. This cake is a cheery mash-up of caramelized pineapple and jewel-toned cranberries that’s as delightful to look at as it is to eat. Each bite is brimming with tropical juiciness, festive zing, and a tender, fragrant crumb—making it the perfect treat for holidays, potlucks, or any day that deserves a bit of celebration.
Ingredients You’ll Need
Ingredients You’ll Need
What I absolutely adore about this recipe is how every ingredient truly matters—each one brings something unique to the table, whether it’s color, moisture, or a pop of flavor. Here’s what you’ll need to create this Cranberry Pineapple Upside-Down Cake masterpiece:
- Unsalted butter (melted and softened): Lends rich flavor and helps create that signature golden crust and tender crumb.
- Brown sugar: Melts into a luscious, caramel-like layer on the bottom (which becomes the beautiful top of your cake).
- Fresh or frozen cranberries: Give tangy bursts of color and flavor that perfectly balance the sweetness.
- Canned pineapple rings (drained): Classic rings create that iconic upside-down pattern while packing juicy tropical flavor.
- All-purpose flour: The backbone of your cake, holding everything together and ensuring a soft, light texture.
- Baking powder: Guarantees a satisfying rise with a delicate crumb.
- Salt: Just a pinch sharpens and lifts every other flavor.
- Granulated sugar: Sweetens the cake without overpowering the fruit’s natural zing.
- Large eggs: Provide structure and help bind the batter for a sliceable cake.
- Vanilla extract: Adds a comforting, aromatic note that ties all the flavors together.
- Sour cream: Keeps everything incredibly moist and adds a little tang for softness.
- Pineapple juice (reserved from the can or fresh): Infuses more pineapple flavor and helps keep the batter luscious.
How to Make Cranberry Pineapple Upside-Down Cake
Step 1: Prepare Your Pan
First things first—preheat your oven to 350°F so it’s ready for baking. Pour the melted butter straight into a 9-inch round cake pan and swirl it around to coat the bottom completely. This creates that irresistible caramelized crust you’ll see once the cake is flipped.
Step 2: Add the Brown Sugar and Arrange the Fruit
Sprinkle the packed brown sugar evenly over the melted butter in the pan. The brown sugar will melt and bubble up during baking, soaking into the fruit layer and giving that signature sticky-sweet top. Next, layer your pineapple rings artfully over the sugar. Scatter the cranberries in the center of each ring and fill in all the little gaps around them for bursts of festive color.
Step 3: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step ensures your leavening is evenly distributed so your Cranberry Pineapple Upside-Down Cake rises beautifully.
Step 4: Cream the Butter and Sugar
In a separate large bowl (your stand mixer works perfectly here), beat together the softened butter and granulated sugar until it’s light, fluffy, and creamy—this adds air to the batter and makes the cake extra tender.
Step 5: Add the Eggs and Flavorings
Beat in your eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. The eggs help the batter come together, and the vanilla adds that classic, bakery-style aroma.
Step 6: Mix in Sour Cream and Pineapple Juice
Gently stir in the sour cream and the pineapple juice you reserved from your can. This duo ensures every forkful of your Cranberry Pineapple Upside-Down Cake stays moist and flavorful.
Step 7: Combine Wet and Dry Ingredients
Add the dry ingredients gradually, folding gently and mixing just until combined. Over-mixing can toughen the cake, so stop as soon as you see no more flour streaks.
Step 8: Spoon and Smooth the Batter
Carefully spoon the batter over the fruit layer in your prepared pan and use a spatula to spread it into an even layer that covers all the fruit. This ensures a gorgeous, even “top” when you flip the cake out.
Step 9: Bake and Invert
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—this is just long enough for the topping to set but not harden. Run a knife around the edge, then invert the cake onto a serving plate. Take a moment to admire your beautiful Cranberry Pineapple Upside-Down Cake before letting it cool slightly and slicing.
How to Serve Cranberry Pineapple Upside-Down Cake
Garnishes
Dress up your Cranberry Pineapple Upside-Down Cake with a puff of softly whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. For a festive touch, scatter a few fresh cranberries or mint leaves on top—simple, but totally eye-catching.
Side Dishes
This cake pairs beautifully with tangy yogurt, fresh fruit salad, or even just a cup of good coffee. If you’re serving it for a special brunch or holiday gathering, consider a side of citrus salad to play up the bright flavors.
Creative Ways to Present
Try baking the batter as individual mini cakes for an adorable, bakery-style look, or serve slices atop small dessert plates with a swirl of raspberry coulis. You can also use cookie cutters to make “cake bites” for party platters—an instant crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
To keep your Cranberry Pineapple Upside-Down Cake fresh, cover leftovers tightly with plastic wrap or store in an airtight container. It keeps well at room temperature for up to 2 days, or in the refrigerator for up to 4 days—just bring to room temp before serving for the best flavor.
Freezing
You can freeze slices of the cake by wrapping each piece tightly in plastic wrap and then placing them in a zip-top freezer bag. Frozen, the cake will hold its flavor and texture for about a month. Thaw overnight in the fridge when you’re ready to enjoy.
Reheating
To gently rewarm the Cranberry Pineapple Upside-Down Cake, pop individual slices in the microwave for about 15 seconds. For larger portions, cover with foil and warm in a low oven (300°F) for 10 minutes, which revives that just-baked softness and makes the fruit glisten again.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully and gives this cake even brighter, more natural flavor. Just be sure to slice the pineapple into rings or half-moons and drain off any extra juice to prevent sogginess.
Do I have to use both cranberries and pineapple?
While the duo creates a perfect balance of tart and sweet, you can swap in other berries or use only pineapple if desired. Cherries or blueberries are fun seasonal twists for your own take on Cranberry Pineapple Upside-Down Cake.
Can I make this cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend in place of regular flour. The rest of the ingredients are naturally gluten-free, so you’ll still get a cake that’s just as delicious and gorgeous.
Should I serve this cake warm or cold?
You can serve this cake either way—fresh from the oven while it’s still warm with melty ice cream, or at room temperature once the caramelized fruit topping sets. It’s a matter of preference, and both options are heavenly!
How do I prevent the fruit from sticking to the pan?
Don’t skip the step of fully coating the pan with melted butter, and always invert the cake while it’s still slightly warm (not hot, not cold). If any fruit does stick, just gently replace it on top—nobody will ever know!
Final Thoughts
If you’re craving a dessert that’s equal parts nostalgic, vibrant, and downright delicious, Cranberry Pineapple Upside-Down Cake is for you. Whip it up for family and friends and watch it quickly disappear—it’s a recipe that’s as much fun to make as it is to share. Give it a try and let every slice transport you to sweet, sunny bliss!
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Cranberry Pineapple Upside-Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of sweet and tangy flavors with this delightful Cranberry Pineapple Upside-Down Cake. A moist and tender cake topped with caramelized brown sugar, juicy cranberries, and pineapple rings, this dessert is a show-stopper for any occasion.
Ingredients
Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 cup fresh or frozen cranberries
- 6–8 canned pineapple rings (drained)
Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 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
- 1/4 cup pineapple juice (reserved from the can or fresh)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Pour melted butter into a 9-inch round cake pan and swirl to coat. Sprinkle brown sugar over the butter.
- Arrange fruit: Place pineapple rings over the brown sugar, then scatter cranberries in the gaps and center.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Prepare batter: Cream softened butter and sugar, beat in eggs and vanilla. Mix in sour cream and pineapple juice. Gradually add dry ingredients.
- Bake: Spoon batter over the fruit layer. Bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.
Notes
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
- You can substitute Greek yogurt for sour cream if desired.
- For a holiday twist, add a pinch of cinnamon or nutmeg to the batter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 31g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
