Description
A delightful cake with a soft texture and a fruity topping of pineapple and cranberries, perfect for any occasion.
Ingredients
Scale
- 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