Oh, let me tell you about the joy of baking this cranberry pineapple upside down cake! It’s one of those desserts that makes your heart do a little happy dance. I mean, who doesn’t love the glorious sight of a cake flipped over to reveal that vibrant, jewel-toned topping? The tartness of fresh cranberries plays perfectly with the sweet, juicy pineapple, creating a delightful balance that’s simply irresistible. Every bite is a celebration of flavors – sweet, tangy, and oh-so-satisfying. Plus, the warm, buttery cake underneath is like a cozy hug for your taste buds. Trust me, when you serve this beauty, you’ll have everyone coming back for seconds (or thirds!). It’s a delicious twist on a classic that’s bound to become a favorite in your kitchen!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup fresh cranberries
- 1 cup pineapple slices
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This is crucial because you want your cake to start baking as soon as it hits the oven!
- Next, grab a round cake pan and melt the unsalted butter in it. I usually pop it in the oven for a few minutes until it’s nice and melted. Once that’s done, sprinkle the brown sugar evenly over the melted butter. This creates that glorious caramel layer!
- Now, it’s time to arrange the pineapple slices over the brown sugar. Don’t be shy—make it look pretty! Then, scatter the fresh cranberries on top of the pineapple. Trust me, the colors are going to be stunning!
- In a separate mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step is super important for ensuring your cake rises beautifully.
- Add the eggs and vanilla extract to the dry mixture and mix until everything is well combined. The batter should be smooth and luscious!
- Carefully pour the batter over the fruit in the pan, making sure to cover it evenly. Then, pop the pan into your preheated oven and bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes. This cooling time is key for making it easier to invert without losing any of that beautiful topping!
- Finally, place a serving plate on top of the pan and flip it over to release your stunning cranberry pineapple upside down cake. Just stand back and admire your handiwork!
Why You’ll Love This Recipe
- Unique Flavor Combination: The sweet pineapple and tart cranberries dance together in perfect harmony, creating a flavor explosion in every bite.
- Easy to Make: With just a few simple steps, you can whip up this gorgeous cake without any fuss. Perfect for both beginners and seasoned bakers!
- Stunning Presentation: The vibrant colors of the cranberries and pineapple on top make for a show-stopping dessert that’s sure to impress your guests.
- Versatile Serving: Enjoy it warm as a cozy dessert, or let it cool and serve it at room temperature for a delightful afternoon treat.
- Crowd-Pleaser: Whether it’s a family gathering or a potluck, this cake is always a hit, leaving everyone wanting more!
Tips for Success
To make sure your cranberry pineapple upside down cake is nothing short of perfection, here are some of my top tips! First, always use fresh cranberries if you can—frozen ones can be a bit mushy and won’t give you that lovely tartness. When melting the butter, keep an eye on it to avoid browning; we want it just melted, not browned! Also, be careful not to overmix the batter; this keeps your cake light and fluffy. If you notice the edges browning too quickly, just cover them loosely with foil to prevent burning. And remember, letting the cake cool for that full 10 minutes in the pan is key. This little trick helps it release beautifully without any messy breakage. Trust me, follow these tips, and you’ll have a stunning cake that wows everyone!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up your cranberry pineapple upside down cake! For a tropical twist, try adding slices of ripe mango or even some kiwi alongside the pineapple. You could also mix in some chopped pecans or walnuts for a delightful crunch. Want to kick it up a notch? How about a splash of coconut extract in the batter for that island vibe? If you love spices, a dash of cinnamon or nutmeg can add warmth and depth. The possibilities are endless, so get creative and make this cake your own!
Serving Suggestions
When it comes to serving your cranberry pineapple upside down cake, the options are just as delightful as the cake itself! I love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for that perfect creamy contrast. If you’re in the mood for something a bit more refreshing, a light drizzle of coconut cream can take it to the next level. As for beverages, a cup of hot chai tea or a chilled glass of sparkling lemonade complements the flavors beautifully. For an elegant touch, serve it alongside a fruity salad with citrus dressing—trust me, it’s a match made in dessert heaven!
Storage & Reheating Instructions
To keep your cranberry pineapple upside down cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure it’s completely cooled before sealing it up! When you’re ready to enjoy a slice, you can warm it up in the microwave for about 10-15 seconds—just enough to take the chill off and soften the cake. If you prefer it warm from the oven, preheat it to 350°F (175°C) and heat for about 10 minutes. It’s such a treat, you won’t want to miss out on that warm, buttery goodness!
Nutritional Information
Here’s a rough estimate of the nutritional values for each slice of this delightful cranberry pineapple upside down cake. Each serving contains about 250 calories, with 10g of fat, 3g of protein, and 38g of carbohydrates. You’ll also find around 20g of sugar and 150mg of sodium in each slice. Keep in mind that these values can vary based on the specific brands of ingredients you use, so consider them a general guideline. Enjoy indulging in this cake while being mindful of your portions!
FAQ Section
Can I use canned pineapple instead of fresh?
Absolutely! Canned pineapple works just fine. Just make sure to drain it well to avoid excess moisture in your cake.
Why is my cake sticking to the pan?
If your cake sticks, it might be due to not enough butter or brown sugar on the bottom. Make sure to spread the butter evenly and sprinkle the brown sugar generously. Also, allowing it to cool for a full 10 minutes helps!
Can I make this cake ahead of time?
Yes, you can make it a day in advance! Just store it covered at room temperature. The flavors will even deepen as it sits, which is a nice bonus!
What can I do if the cranberries are too tart?
If you find the cranberries too tart for your taste, you can toss them in a little sugar before arranging them in the pan. This will add a touch of sweetness to balance the flavors!
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. If you see any batter, give it a few more minutes in the oven.
For more delicious recipes, check out these cranberry orange muffins or this cranberry orange shortbread recipe.
Print
Cranberry Pineapple Upside Down Cake: 7 Sweet Surprises
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious twist on the classic upside down cake with cranberries and pineapple.
Ingredients
- 1 cup fresh cranberries
- 1 cup pineapple slices
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a round cake pan and sprinkle brown sugar evenly over it.
- Arrange pineapple slices and cranberries over the brown sugar.
- In a bowl, mix flour, granulated sugar, baking powder, and salt.
- Add eggs and vanilla to the dry mixture and mix well.
- Pour the batter over the fruit in the pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool for 10 minutes, then invert onto a serving plate.
Notes
- Use fresh cranberries for best flavor.
- Ensure the cake is completely cooled before inverting.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cranberry pineapple upside down cake
