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Cranberry Pineapple Upside-Down Cake

Cranberry Pineapple Upside-Down Cake That Steals the Show

Enjoy a beautiful Cranberry Pineapple Upside-Down Cake that's a delightful twist on a classic dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Layer
  • 1 can sliced pineapple 20 oz; using the juice adds extra moisture to the cake!
  • 1.5 cups fresh or frozen cranberries their tartness perfectly balances the sweetness of the pineapple.
For the Cake Batter
  • 0.5 cup unsalted butter melted; adds richness and helps create a moist cake texture.
  • 1 cup brown sugar packed; gives the cake a delightful caramel flavor that complements the fruits.
  • 1.5 cups all-purpose flour provides structure to your cake.
  • 1 cup granulated sugar sweetens the cake and keeps it tender.
  • 0.5 teaspoon salt enhances the flavors of the other ingredients.
  • 1 teaspoon baking powder helps the cake rise beautifully.
  • 0.5 teaspoon baking soda works with the buttermilk to ensure a soft cake.
  • 1 cup buttermilk adds tang and moisture, making your cake fluffy and tender.
  • 2 large eggs bind the ingredients together for a cohesive batter.
  • 1 teaspoon vanilla extract adds a warm and inviting flavor to your cake.

Equipment

  • Oven
  • 9x13 inch baking pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Instructions for Cranberry Pineapple Upside-Down Cake
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing it and dusting with flour.
  2. In a saucepan, cook cranberries with half the pineapple juice for about 5 minutes until soft.
  3. Whisk melted butter and brown sugar together and pour it into the prepared pan.
  4. Arrange pineapple slices on top of the brown sugar mixture, then sprinkle cooked cranberries evenly over them.
  5. Whisk together flour, granulated sugar, salt, baking powder, and baking soda in a separate bowl.
  6. In another bowl, mix buttermilk, eggs, and vanilla until smooth, then combine with dry ingredients.
  7. Pour the batter over the pineapple and cranberry layer, spreading it evenly.
  8. Bake for 45-50 minutes, checking for doneness with a toothpick.
  9. Allow the cake to cool in the pan for 10-15 minutes before inverting onto a serving platter.
  10. Let the cake cool completely before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 120mgIron: 1.2mg

Notes

Use fresh cranberries for better flavor. Do not overmix the batter for the light texture.

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