Description
Signature cranberry pineapple upside-down cake brings tropical sweetness to classic dessert traditions. Layers of caramelized fruit and tender cake create a delightful balance between tart cranberries and rich pineapple that will charm guests at any gathering.
Ingredients
Scale
Main Ingredients (Cake Topping):
- ¼ cup (57 grams) unsalted butter, melted
- ½ cup (100 grams) brown sugar, packed
- 1 cup fresh or frozen cranberries
- 6 pineapple rings (drained if using canned)
- 6 maraschino cherries (optional)
Dry Ingredients:
- 1 ½ cups (180 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients and Additional Components:
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) sour cream (or plain Greek yogurt)
- ½ cup (120 milliliters) pineapple juice (from canned pineapple or fresh)
Instructions
- Prepare the baking vessel by thoroughly coating a 9-inch round pan with butter, ensuring complete coverage to prevent sticking. Position the oven rack to the middle position and heat to 350F (175C).
- Create a delectable caramelized foundation by drizzling melted butter across the pan’s bottom, then generously sprinkle brown sugar for a rich, golden base. Artfully arrange pineapple rings, nestling vibrant maraschino cherries into their centers. Strategically scatter cranberries between the pineapple rings for bursts of tart color.
- Craft the cake’s foundation by whisking flour, baking powder, baking soda, and salt in a separate mixing bowl. In a larger vessel, cream butter and granulated sugar until the mixture becomes light and voluminous. Incorporate eggs individually, ensuring thorough integration after each addition. Blend in vanilla extract, followed by sour cream and half the reserved pineapple juice.
- Gently fold dry ingredients into the wet mixture, alternating with remaining pineapple juice. Mix carefully to maintain the batter’s delicate texture, avoiding overmixing. Pour the batter smoothly over the fruit layer, creating an even surface.
- Transfer the pan to the preheated oven, baking for 40-45 minutes until a inserted toothpick emerges clean. Allow the cake to rest in the pan for 10 minutes, then confidently invert onto a serving plate, revealing the stunning caramelized fruit topping.
- Let the cake cool slightly to allow flavors to meld. Slice and serve, optionally accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Notes
- Perfectly caramelize the brown sugar by ensuring even distribution and complete melting before adding pineapple rings for a rich, golden-brown base.
- Prevent cranberries from sinking by lightly dusting them with flour before scattering around the pineapple slices, which helps them stay suspended in the cake.
- Achieve a tender crumb by avoiding overmixing the batter – stop mixing as soon as the dry ingredients are just incorporated to prevent tough texture.
- Create dairy-free or vegan variations by substituting butter with coconut oil, eggs with flax eggs, and sour cream with coconut yogurt or almond milk mixed with apple cider vinegar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg