Description
A festive and flavorful Cranberry Pineapple Upside-Down Cake featuring a caramelized fruit topping of pineapple rings and cranberries poured with a tender, moist cake batter. Perfect for holiday celebrations or any special occasion, this classic American dessert combines the sweetness of tropical pineapple with the tartness of fresh cranberries.
Ingredients
Scale
Fruit Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 7–8 canned pineapple rings, drained
- 1 cup fresh or frozen cranberries
Cake Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Prepare the Fruit Base: Preheat your oven to 350°F (175°C). Pour the melted butter into the bottom of a 9-inch round cake pan and swirl to evenly coat the surface. Sprinkle the light brown sugar uniformly over the butter to create a caramel base. Arrange the pineapple rings on top of the sugar, then fill the gaps and centers of the rings with fresh or frozen cranberries.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is light, creamy, and fluffy. This step is crucial to incorporate air and achieve a tender crumb in the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar mixture, blending well after each addition to ensure a smooth, emulsified batter. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix gently until just combined; overmixing may result in a denser cake.
- Assemble and Bake: Carefully spoon the prepared batter over the arranged fruit in the cake pan, spreading it evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes. Check doneness by inserting a toothpick into the center — it should come out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes after baking. Then, carefully invert the pan onto a serving plate so that the fruit topping is on top. Let it cool slightly before serving to allow the caramel to set and flavors to meld.
Notes
- Fresh pineapple can be substituted for canned pineapple if preferred; adjust sweetness accordingly.
- If using frozen cranberries, bake them without thawing to maintain texture and color.
- Serve the cake warm for the best flavor experience, optionally accompanied by whipped cream or vanilla ice cream for a festive presentation.
