Dessert

Cranberry Pineapple Upside-Down Cake – Perfect Festive Dessert Recipe

BySimon Carel January 5, 2026January 5, 2026

Introduction

This Cranberry Pineapple Upside-Down Cake is a festive and colorful dessert that’s perfect for holiday gatherings or any special occasion. Combining tart cranberries with sweet pineapple on a buttery caramel base creates a deliciously moist and flavorful cake that will impress your guests.

The image shows a square upside-down cake on a white plate, set on a white marbled texture. The cake has three visible layers: the bottom layer is dark brown and looks dense and moist, the middle layer is a thick golden-brown sponge with a soft texture, and the top layer is a shiny, deep red berry glaze. On the top layer, there are several round pineapple slices arranged in rows, each slice golden-yellow with a translucent sheen, surrounded by clusters of small, glossy red berries that add a rich contrast. The glaze covers the entire top and drips slightly down the sides, creating a glossy, wet look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch square cake pan to ensure the cake releases smoothly.
Step 2: Pour the melted butter into the bottom of the prepared pan and evenly sprinkle the brown sugar over it. Arrange the pineapple slices in a single layer, then scatter cranberries to fill the gaps.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 4: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Step 6: Pour the batter evenly over the fruit and caramel layer in the pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool in the pan for 10 minutes. Carefully invert it onto a serving plate and allow it to cool slightly before serving.

Tips & Variations

Use gluten-free flour if you need a celiac-friendly version of the cake.
Swap regular milk for coconut milk to add a tropical twist to the flavor.
Make sure to grease the pan well to prevent sticking and preserve the beautiful fruit topping.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave or enjoy them chilled for a refreshing treat.

How to Serve

A square piece of cake has three clear layers, starting from the bottom with a dark brown, dense-looking base. Above it is a thick middle layer in a golden brown color, soft and moist in texture. The top layer is a shiny, red glaze filled with whole red berries and round pineapple slices, all covered with a glossy finish that makes the fruits look fresh and juicy. The cake sits on a white plate over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Slice it evenly and pat it dry to remove excess moisture before arranging it in the pan.

How do I prevent the cake from sticking when I invert it?

Make sure to thoroughly grease the pan and melt the butter evenly before adding the brown sugar and fruit. This helps create a smooth caramel layer that releases easily when inverted.