There’s something truly delightful about The Ultimate Guide to Cranberry Pineapple Upside-Down Cake. This cake has a soft texture and a wonderful fruity topping that makes it perfect for any occasion. Whether it’s a cozy weekend dessert or a special family gathering, this cake brings smiles to the table.
I remember my sister Jennifer making this cake for our family get-togethers. She would always sing while baking, adding love and laughter to the kitchen. It’s those moments that make this cake even more special.
Your Ingredients List
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- 6 pineapple rings (canned or fresh)
- ¾ cup fresh or frozen cranberries
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pineapple juice (reserved from the canned pineapple or fresh)
- ¼ cup sour cream
My Go-To Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
- Toothpick
The Simple Steps to Follow
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a saucepan, melt the butter and brown sugar over medium heat, stirring until smooth.
- Pour the mixture into the prepared cake pan.
- Arrange the pineapple rings in the pan and sprinkle cranberries around them.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Alternately mix the flour mixture and pineapple juice into the batter, starting and ending with flour.
- Stir in the sour cream until the batter is smooth.
- Pour the batter evenly over the fruit topping in the pan.
- 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, then carefully invert onto a serving plate.
- Slice and enjoy warm or at room temperature.
Healthy Twists on a Classic
To make this cake a bit healthier, we can reduce the sugar a little or use whole wheat flour instead of all-purpose. You might also try adding nuts for extra texture or substituting Greek yogurt for the sour cream. These small changes can give your cake a twist while still keeping it delicious!
Serving Suggestions From My Table
I love to serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream. Slicing up fresh fruit on the side can add a nice touch too. If you’re feeling adventurous, try drizzling some caramel sauce on top for an extra sweet treat.
Getting It Just Right
To ensure your cake turns out perfectly, measure your ingredients accurately. Remember not to overmix the batter, as this can make the cake dense. Also, keep an eye on the baking time, as ovens can vary. A toothpick test is a reliable way to check for doneness!
How to Store Leftovers
If there are any leftovers (which is rare!), store the cake in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate. It can also be frozen for up to a month. Just remember to thaw it at room temperature when you’re ready to enjoy it again!
Enjoy Every Moment
Baking this cake is not just about the finished product; it’s a joyful process that brings people together. So, gather your loved ones, bake with love, and enjoy each sweet bite of the ultimate cranberry pineapple upside-down cake.
A Few Common Questions
What makes the Cranberry Pineapple Upside-Down Cake special?
This cake is special because it combines sweet and tart flavors with a beautiful presentation. The pineapple and cranberries create a vibrant topping that is as pleasing to the eye as it is to the palate. It’s perfect for festive occasions and brings a touch of sunshine to any meal.
Can I use frozen cranberries for the cake?
Yes, you can use frozen cranberries! Just make sure to rinse and drain them before adding to the cake. They will thaw while being baked and still provide that wonderful tartness.
What should I do if my cake doesn’t come out easily from the pan?
If your cake doesn’t come out of the pan smoothly, you can gently run a knife around the edge to help loosen it. Then, try inverting it again. If it’s still stuck, don’t worry! It will still taste delicious, even if it doesn’t look perfect.
Print
Cranberry Pineapple Upside-Down Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cake with a soft texture and a fruity topping of pineapple and cranberries, perfect for any occasion.
Ingredients
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- 6 pineapple rings (canned or fresh)
- ¾ cup fresh or frozen cranberries
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pineapple juice (reserved from the canned pineapple or fresh)
- ¼ cup sour cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a saucepan, melt the butter and brown sugar over medium heat, stirring until smooth.
- Pour the mixture into the prepared cake pan.
- Arrange the pineapple rings in the pan and sprinkle cranberries around them.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Alternately mix the flour mixture and pineapple juice into the batter, starting and ending with flour.
- Stir in the sour cream until the batter is smooth.
- Pour the batter evenly over the fruit topping in the pan.
- 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, then carefully invert onto a serving plate.
- Slice and enjoy warm or at room temperature.
Notes
For a healthier cake, consider reducing sugar, using whole wheat flour or adding nuts. Serve with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, dessert, cranberry, pineapple, upside down cake, baking