This Cranberry Pineapple Upside-Down Cake is a sweet and tangy twist on a classic. The caramelized pineapple and tart cranberries create a stunning top layer, while the buttery cake underneath is moist and flavorful. Perfect for holidays or any time you crave a fruity dessert!
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🍰 Ingredients
For the topping:
1/2 cup (1 stick) unsalted butter
3/4 cup brown sugar
1 cup fresh or frozen cranberries
6-8 pineapple rings (canned or fresh)
Maraschino cherries (optional)
For the cake batter:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup pineapple juice (reserved from canned pineapple or fresh)
1/4 cup milk
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🔥 Instructions
1️⃣ Prepare the topping
Preheat oven to 350°F (175°C).
In a 9-inch cake pan or skillet, melt 1/2 cup butter over low heat. Stir in brown sugar until melted.
Arrange pineapple rings over the sugar mixture and place cranberries around and inside the rings. Add maraschino cherries if using.
2️⃣ Make the cake batter
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream butter and granulated sugar until fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Alternately add the flour mixture and pineapple juice + milk, mixing just until combined.
3️⃣ Bake it
Pour the batter over the fruit topping, spreading evenly.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
4️⃣ Flip & Serve
Let the cake cool for 10 minutes in the pan.
Run a knife around the edges, place a plate over the pan, and carefully invert the cake. Let the caramelized topping drip down over the cake.
🍍 Slice, serve, and enjoy warm or at room temperature!
