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
Scale
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
