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Cranberry and Pineapple Upside-Down Cake

A delightful twist on the classic upside-down cake, featuring the tartness of cranberries and the sweetness of pineapples, perfect for any festive occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1 cup fresh or frozen cranberries
  • 1 cup pineapple rings (canned) Canned is perfectly fine.
  • ¾ cup packed brown sugar
  • ¼ cup unsalted butter, melted
For the Cake
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • ½ cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grab your favorite baking pan (like a 9-inch round cake pan) and set it aside.
  2. Prepare the Topping: In a bowl, mix the melted butter and brown sugar until well combined. Pour this luscious mixture into the bottom of your prepared pan.
  3. Arrange the Fruit: Lay the pineapple rings on top of the butter and sugar mixture, adding cranberries among the pineapple for flair.
Making the Cake Batter
  1. In a large mixing bowl, cream together the softened butter and granulated sugar.
  2. Add in the eggs, one at a time, mixing well after each addition.
  3. Combine the flour, baking powder, and salt in a separate bowl. Gradually add this to the butter mixture, alternating with the milk until well combined. Don’t forget the vanilla extract.
Baking the Cake
  1. Gently pour the cake batter over the fruit in your prepared pan.
  2. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Flipping
  1. Allow the cake to cool in the pan for about 10 minutes.
  2. Place a serving plate on top and dramatically flip it over.

Notes

Don't overmix the batter; it should be combined but not overworked. If you can see a few lumps, that's fine! Store leftovers in the fridge, covered, for up to three days. Reheat in the microwave for a few seconds to soften.