Description

This Cranberry Pineapple Upside-Down Cake is a perfect festive dessert featuring a rich caramelized topping of brown sugar, pineapple slices, and fresh cranberries. The moist cake batter, flavored with vanilla and balanced with a hint of tartness from the cranberries, creates a delightful combination of flavors and textures that is sure to impress at any holiday gathering.

Ingredients

Scale

Caramel Fruit Layer

1/2 cup unsalted butter, melted
1 cup packed brown sugar
8 slices canned pineapple, drained
1 cup fresh cranberries

Cake Batter

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

Optional Substitutions

Use gluten-free flour for a celiac-friendly version.
Swap coconut milk for regular milk for a tropical twist.

Instructions

Prepare the Cake Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square cake pan thoroughly to ensure the cake releases smoothly after baking.
Create the Caramel Layer: Pour the melted butter into the bottom of the greased pan and evenly sprinkle the brown sugar over it. Arrange the pineapple slices in a single layer on top of the sugar and scatter the fresh cranberries to fill any gaps, creating a decorative fruit layer.
Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, forming the base of the cake batter.
Combine Ingredients: Add the eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Stir in the vanilla extract. Gradually incorporate the dry flour mixture into the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients to create a smooth batter.
Assemble and Bake: Pour the prepared batter evenly over the fruit layer in the cake pan. Spread carefully to cover the fruit completely. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating doneness.
Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After cooling slightly, invert the cake onto a serving plate to reveal the beautifully caramelized fruit topping. Let it cool further before slicing and serving.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Using coconut milk instead of regular milk can enhance the tropical flavor profile of the cake.
Ensure the pan is well greased to prevent sticking when inverting the cake.
Serve the cake slightly warm or at room temperature for the best taste and texture.
Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cranberry pineapple cake, upside-down cake, festive desserts, holiday cake, caramelized fruit cake, easy baking recipe