This Cranberry Pineapple Upside-Down Cake is a delightful twist on the classic dessert. It combines the sweet and tangy flavors of pineapple with the tartness of cranberries, all baked under a buttery, caramel-like glaze. The cake itself is tender and moist, perfectly complementing the fruity topping. This beautiful cake is ideal for holiday gatherings or any time you want to impress your guests with a delicious and visually stunning dessert. Let’s dive into this festive treat that’s sure to be a crowd-pleaser!
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Topping
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/2 cup fresh or frozen cranberries
- 1 can (20 oz) pineapple slices, drained (reserve juice)
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup reserved pineapple juice
Instructions
Make the Topping
- Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt Butter and Sugar
- In a small saucepan, melt 1/4 cup of butter over medium heat. Stir in the brown sugar until dissolved and smooth. Pour the mixture into the bottom of the prepared cake pan, spreading it evenly.
- Arrange Pineapple and Cranberries
- Arrange the pineapple slices in a single layer over the melted butter and sugar mixture. Place the cranberries in the spaces between the pineapple slices and in the centers of the rings.
Make the Cake Batter
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour Batter Over Topping
- Carefully pour the cake batter over the pineapple and cranberries in the pan, spreading it evenly with a spatula.
Bake the Cake
- Bake
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10-15 minutes.
- Invert the Cake
- Run a knife around the edges of the pan to loosen the cake. Place a serving platter or cake stand on top of the pan, then carefully invert the cake onto the platter. Let it sit for a minute, then lift off the pan to reveal the beautiful fruit topping.
Cook Notes & Tips
- Cooling Time: Allow the cake to cool in the pan for 10-15 minutes before inverting to help prevent the topping from sticking.
- Pineapple Juice: Be sure to reserve the juice from the canned pineapple. It adds a lovely flavor and moisture to the cake.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Recipe Variations
- Nutty Addition: Sprinkle 1/4 cup of chopped pecans or walnuts over the brown sugar mixture for added crunch and flavor.
- Coconut Twist: Add 1/4 cup of shredded coconut to the cake batter for a tropical twist.
- Spiced Version: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
Frequently Asked Questions (FAQs)
Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple slices, but you may need to adjust the baking time slightly, as fresh pineapple can release more moisture.
Q: Can I make this cake in advance? A: Yes, you can make the cake a day ahead and store it at room temperature. Just be sure to cover it well to prevent it from drying out.
Q: Can I freeze this cake? A: It’s best enjoyed fresh, but you can freeze it. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months. Thaw at room temperature before serving.
This Cranberry Pineapple Upside-Down Cake is a beautiful and delicious dessert that combines sweet, tart, and buttery flavors in every bite. Perfect for holiday gatherings or any occasion, this cake is sure to impress with its stunning presentation and wonderful taste. Give it a try, and enjoy the delightful combination of cranberries and pineapple in every slice!
