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Cranberry Pineapple Upside-Down Cake

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A delightful dessert combining sweet and tart flavors of pineapples and cranberries, baked upside-down for a beautiful presentation.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 8 slices canned pineapple, drained
  • 1 cup fresh cranberries
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium saucepan over medium heat, melt 1/2 cup of unsalted butter and 1 cup of packed brown sugar until smooth. Pour into the cake pan.
  3. Arrange the drained pineapple slices over the brown sugar mixture and sprinkle fresh cranberries over the pineapple.
  4. In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then add milk and vanilla extract, mixing until blended.
  5. In another bowl, sift together flour, salt, and baking powder. Gradually add this to the wet mixture, mixing gently until combined.
  6. Pour the batter over the pineapple and cranberry layer and smooth the top.
  7. Bake for 40 to 45 minutes, checking for doneness with a toothpick.
  8. Let the cake cool in the pan for about 10 minutes before inverting onto a serving dish.
  9. Serve warm or at room temperature, optionally with whipped cream or ice cream.

Notes

Use fresh ingredients and avoid over-mixing for a light cake.

Nutrition

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