Description
A delicious twist on the classic upside down cake with cranberries and pineapple.
Ingredients
Scale
- 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