If you’re looking for a delightful twist on a classic dessert, the Cranberry Pineapple Upside-Down Cake Recipe is just the thing to brighten your baking repertoire. This cake sings with the tangy sweetness of pineapple paired with the tart pop of cranberries, all enveloped in a tender, buttery crumb. It’s a festive, colorful treat that feels both nostalgic and refreshingly new at the same time, perfect for sharing with friends and family during any season.
Ingredients You’ll Need
This recipe relies on simple, pantry-friendly ingredients that come together to create a harmonious balance of flavors and textures. Each item plays a crucial role—from the rich butter that provides moisture, to the brown sugar that caramelizes beautifully beneath the fruit topping.
- 1/2 cup unsalted butter, melted: This forms the luscious caramel base that the fruit will sit on during baking.
- 1 cup packed brown sugar: Adds a deep, molasses-like sweetness that caramelizes perfectly.
- 8 slices canned pineapple, drained: Their natural juiciness and acidity brighten the cake and create a beautiful centerpiece.
- 1 cup fresh or frozen cranberries: These bring a tart contrast and vibrant color that makes the cake pop.
- 1 1/2 cups all-purpose flour: The framework that ensures your cake is soft yet sturdy.
- 1 1/2 teaspoons baking powder: Helps the cake rise and stay fluffy.
- 1/2 teaspoon baking soda: Balances acidity and improves texture.
- 1/4 teaspoon salt: Enhances the flavors and balances sweetness.
- 1/2 cup unsalted butter, softened: Creamed with sugar to produce a light, tender crumb.
- 3/4 cup granulated sugar: Sweetens and helps create that fluffy texture.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Provides warm, aromatic notes that lift the cake’s flavor.
- 1/2 cup sour cream: Adds moisture and a slight tanginess for depth.
- 1/2 cup milk: Thins the batter slightly for the perfect consistency.
How to Make Cranberry Pineapple Upside-Down Cake Recipe
Step 1: Prepare Your Pan and Topping
Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan thoroughly. Pour the melted butter right into the bottom of the pan and then sprinkle the packed brown sugar evenly across it. This layer will melt and caramelize in the oven, creating the signature glossy topping for your upside-down cake.
Step 2: Arrange the Fruit
Carefully place the drained pineapple slices over the brown sugar in a single layer, making sure they cover as much of the surface as possible. Fill in the gaps by scattering fresh or frozen cranberries between the pineapple rings for a festive touch that offers bursts of tartness in every bite.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Setting this mixture aside ensures you can fold it in smoothly later, preventing overmixing.
Step 4: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is key to developing the cake’s tender texture and contributes to a well-risen crumb.
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Follow with the vanilla extract to infuse a warm, comforting fragrance throughout the batter.
Step 6: Combine Wet and Dry Ingredients
Start by stirring the sour cream into the batter, then alternate adding the dry flour mixture and milk in portions. This alternating method helps keep the batter smooth and prevents lumps, resulting in a beautifully even cake.
Step 7: Assemble and Bake
Pour the batter carefully over the arranged pineapple and cranberries in your pan, spreading it evenly with a spatula. Slide it into your oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will soon be filled with irresistible aromas!
Step 8: Cool and Invert
Once baked, let the cake cool in the pan for about 10 minutes. Then gently invert it onto a serving plate so that the caramelized fruit topping is on display. Allow it to cool slightly before serving—this lets the flavors settle and makes slicing a breeze.
How to Serve Cranberry Pineapple Upside-Down Cake Recipe
Garnishes
Adding a dollop of freshly whipped cream or a scoop of vanilla ice cream can elevate your serving, complementing the tangy fruit and rich caramel. A light dusting of powdered sugar also adds a pretty finishing touch without overpowering the natural sweetness.
Side Dishes
Serve this cake alongside a fresh fruit salad or a cup of lightly brewed tea to balance the indulgence with something crisp and refreshing. It’s also wonderful paired with a creamy, subtly spiced chai latte for a cozy afternoon treat.
Creative Ways to Present
For a festive touch, try serving individual portions in clear glass dishes to showcase the vibrant fruit layers. Alternatively, garnish the top with a few fresh cranberries and a sprig of mint to add color and a hint of freshness. This cake also makes an eye-catching centerpiece for holiday brunch spreads.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered with plastic wrap or stored in an airtight container at room temperature for up to two days. Beyond that, refrigerate to preserve freshness, but let it return to room temperature before enjoying to bring back its soft texture.
Freezing
You can freeze your Cranberry Pineapple Upside-Down Cake Recipe by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and then warm it gently if you like.
Reheating
Reheat slices in a microwave for 20 to 30 seconds or warm in a low oven wrapped loosely with foil to prevent drying. This refreshing warms up the caramel topping and maintains the moist crumb, making the cake taste freshly baked.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple adds a bright, natural sweetness, but make sure it’s sliced evenly and drained well to avoid excess moisture that could affect the cake’s texture.
Should I use fresh or frozen cranberries?
Both work well. Fresh cranberries provide a little extra tartness, while frozen cranberries are convenient and perfectly suitable for baking. Just do not thaw frozen cranberries before adding to the pan to prevent juice bleeding into the batter.
What type of pan is best for this cake?
A 9-inch round cake pan is ideal, as it allows the fruit topping to spread evenly and the cake to bake uniformly. Make sure it’s well greased to ensure the cake releases smoothly when inverted.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend, making sure it includes xanthan gum or another binder for structure. The texture will remain moist and delicious with this adjustment.
How long does the cake keep its freshness?
When stored properly at room temperature or in the refrigerator, the cake stays fresh for about 2 to 3 days. Freezing extends this to a few months, maintaining flavor and texture well.
Final Thoughts
This Cranberry Pineapple Upside-Down Cake Recipe is truly a gem in the baking world, combining the comforting warmth of caramelized fruit with the surprise zing of cranberries. It’s the kind of recipe you’ll find yourself coming back to again and again, whether for special celebrations or simply when you want to share something sweet and heartfelt. Give it a try—you’ll love the way it brightens up any table and brings smiles all around.
Print
Cranberry Pineapple Upside-Down Cake Recipe
- 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 a classic dessert, featuring a beautiful caramelized topping of brown sugar, juicy pineapple slices, and tart cranberries. The moist, tender cake is flavored with vanilla and sour cream, making it perfect for any occasion. Serve it warm or at room temperature for a deliciously fruity treat.
Ingredients
Topping
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh or frozen cranberries
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
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to ensure the cake releases easily after baking.
- Create the Topping: Pour the melted butter into the bottom of the prepared pan. Evenly sprinkle the brown sugar over the melted butter to create the caramel base for the topping.
- Arrange Fruits: Lay the pineapple slices in a single layer over the brown sugar. Scatter the cranberries in the gaps between the pineapple to distribute the tart fruit evenly across the topping.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This process incorporates air, helping the cake to rise.
- Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to combine well. Then mix in the vanilla extract for flavor.
- Combine Batter: Stir in the sour cream, which adds moisture and tenderness. Then alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until smooth without overmixing.
- Assemble the Cake: Carefully spread the batter evenly over the arranged pineapple and cranberries in the pan. Smooth the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Invert: Let the cake cool in the pan for 10 minutes to set the topping. Run a knife around the edges if needed, then invert the cake onto a serving plate, so the pineapple and cranberries are on top.
- Serve: Allow the cake to cool slightly before serving. Enjoy it warm or at room temperature for the best flavor and texture.
Notes
- Make sure to fully grease the pan to prevent sticking when inverting the cake.
- You can substitute fresh cranberries with frozen ones; just do not thaw before using.
- Sour cream adds moisture and richness, but you can substitute with Greek yogurt if preferred.
- For a more caramelized topping, you can brown the butter slightly before mixing with brown sugar, but be careful not to burn it.
- This cake is best enjoyed within two days; store in an airtight container at room temperature.
