Go Back
Before diving into the preparation of the Cranberry Pineapple Upside-Down Delight, it's essential to understand the key ingredients that contribute to its enchanting flavor profile and texture. Each component plays a significant role in creating the perfect balance of sweetness and tartness while ensuring a moist and fluffy cake.

Cranberry Pineapple Upside-Down Cake

Indulge in the delightful flavors of the Cranberry Pineapple Upside-Down Delight, a stunning twist on the classic upside-down cake. This irresistible dessert combines sweet pineapple and tart cranberries to create a harmonious balance that will impress at any gathering. With easy-to-follow steps and tips, you can elevate your dessert game at home.
Print Recipe Pin Recipe

Ingredients
  

For the Topping:

1 cup fresh or frozen cranberries

1 cup pineapple rings (canned or fresh)

1/2 cup brown sugar

1/4 cup unsalted butter (1/2 stick)

For the Cake:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

For Garnish (Optional):

Whipped cream or vanilla ice cream

Fresh mint leaves

Instructions
 

Prepare the Topping:

    - Preheat your oven to 350°F (175°C).

      - In a medium saucepan, melt the 1/4 cup of butter over medium heat. Add the brown sugar and stir until it dissolves and starts to bubble, about 2-3 minutes.

        - Remove from heat and pour the mixture into the bottom of a 9-inch round cake pan.

          - Arrange the pineapple rings on top of the sugar mixture. Place cranberries in the openings of the pineapple or around them.

            Make the Cake Batter:

              - In a large mixing bowl, cream together the 1/2 cup of softened butter and granulated sugar until fluffy.

                - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

                  - In a separate bowl, combine the flour, baking powder, salt, and cinnamon.

                    - Gradually add the dry ingredients to the butter mixture while alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

                      Combine and Bake:

                        - Pour the cake batter over the pineapple and cranberry topping in the cake pan, smoothing the top with a spatula.

                          - Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                            Cool and Serve:

                              - Allow the cake to cool in the pan for about 10 minutes. Carefully invert the cake onto a serving plate, so the cranberries and pineapples are on top.

                                - Let it cool slightly before slicing. Serve warm or at room temperature.

                                  - Optional: Garnish with a dollop of whipped cream or a scoop of vanilla ice cream, and fresh mint leaves for an extra touch.

                                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10