If you’re searching for a dessert that turns any occasion into a celebration, look no further than this Cranberry Pineapple Upside-Down Cake. Each slice is a glorious riot of color and flavor, with tart cranberries nestled among golden pineapple rings and a caramelized brown sugar topping. Underneath, you’ll find a soft and buttery cake that soaks up every drop of fruity goodness. It’s bright, festive, and irresistibly nostalgic—a showstopper that’s easier to make than you’d ever guess!
Ingredients You’ll Need
One of the best things about Cranberry Pineapple Upside-Down Cake is how it transforms humble ingredients into a masterpiece. Each item on this list plays an important role, from the tangy edge of cranberries to the sweet richness of pineapple and buttery cake. Here’s what you’ll need—and why every component matters!
- Unsalted butter: Both melted and softened versions bring buttery flavor and moisture to the topping and cake.
- Light brown sugar: Creates the classic caramelized glaze that anchors and sweetens the fruit on top.
- Canned pineapple rings: Offer a juicy, golden base and iconic look—fresh pineapple works, too!
- Fresh or frozen cranberries: Add a pop of color and tartness for balance; use straight from the freezer if frozen.
- All-purpose flour: The foundational structure that keeps your cake tender yet sturdy enough to invert.
- Baking powder: Ensures a lovely rise and sponge-like texture.
- Salt: Just a pinch wakes up and deepens the flavors.
- Granulated sugar: Sweetens the cake batter, marrying beautifully with the brown sugar topping.
- Eggs: Bind the batter and provide richness and structure.
- Vanilla extract: Infuses the cake with warm, aromatic notes that complement the fruit.
- Milk: Adds moisture and keeps the crumb delicate.
How to Make Cranberry Pineapple Upside-Down Cake
Step 1: Prepare the Pan and Fruit Base
Preheat your oven to 350°F. Pour the melted butter into a 9-inch round cake pan, swirling it so the entire bottom is coated. Sprinkle the brown sugar evenly over the butter to form that signature sticky base. Arrange the pineapple rings elegantly on top—there’s something so satisfying about fitting them just so! Tuck the cranberries into all the spaces and nestle them in the ring centers to add both tart pops of flavor and a stunning ruby contrast.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step ensures the leavening and salt are evenly distributed, so every bite of your Cranberry Pineapple Upside-Down Cake rises beautifully and tastes just right.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This aeration forms the base of your cake’s tender crumb—it’s worth taking an extra minute or two here to get that dreamy texture!
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract, which infuses the batter with warmth and rounds out all the bright fruit flavors.
Step 5: Combine Everything
With the mixer on low, add the dry ingredients in batches, alternating with the milk—start and finish with the flour mixture. Mix just until combined; overmixing is the enemy of a tender crumb, so stop as soon as you see no more dry streaks.
Step 6: Assemble and Bake
Carefully spoon the batter over the fruit layer in the pan, smoothing the top gently so you don’t disturb the pineapple mosaic beneath. Bake for 40 to 45 minutes, or until a toothpick inserted into the center emerges clean. The kitchen magic kicks in as the cake bakes—the fruit caramelizes and those sunny aromas fill your home!
Step 7: Invert and Cool
Let the cake cool in the pan for 10 minutes—a nerve-soothing window so the topping can set. Place your serving plate on top of the pan, take a confident breath, and invert—revealing the glistening crown of caramelized fruit. Let it cool slightly before slicing into sunburst perfection.
How to Serve Cranberry Pineapple Upside-Down Cake
Garnishes
This cake looks gorgeous all on its own, but why not take it to the next level? A billow of freshly whipped cream or a scoop of vanilla ice cream makes each forkful pure bliss. For an extra jewel-like effect, sprinkle a few extra cranberries or some finely chopped fresh mint right before serving.
Side Dishes
Cranberry Pineapple Upside-Down Cake happily steals the dessert spotlight, but it also plays well with others. Pair it with a citrusy fruit salad, a creamy cup of coffee, or—if you’re really feeling festive—a glass of bubbly or spiced cider to echo the cake’s bright flavors.
Creative Ways to Present
Channel your inner entertainer: serve thick slices on a cake stand with holiday greenery at the base for a centerpiece-worthy look. Or try mini individual cakes using a muffin tin for adorable, personalized treats. Warm slices can even be layered into parfaits with vanilla yogurt for an unexpected twist on breakfast or brunch.
Make Ahead and Storage
Storing Leftovers
Feel free to make this Cranberry Pineapple Upside-Down Cake a day ahead—it only gets more flavorful as it sits. Store any leftover pieces (once fully cooled) in an airtight container at room temperature for up to two days. If you want to stretch it longer, just pop it in the fridge; it’ll keep for 4 to 5 days, though the cake may become a bit denser.
Freezing
For a true make-ahead move, freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag or container. The cake will keep its deliciousness for up to three months. To thaw, simply leave slices in the fridge overnight or on the counter for a couple of hours.
Reheating
To enjoy a warm, just-baked taste, heat leftover cake slices in the microwave for 10 to 15 seconds, or pop them into a 300°F oven until gently warmed. This wakes up the fruit topping and makes the butter in the cake extra fragrant—a little bit of magic all over again!
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple brings extra brightness and a touch more tang. Just peel, core, and slice it into rings before arranging in the pan. Make sure to pat the slices dry so the topping doesn’t get too juicy.
Do I need to thaw frozen cranberries first?
No need! Toss frozen cranberries directly onto your pineapple before covering with the cake batter. They’ll cook perfectly in the oven and help keep your Cranberry Pineapple Upside-Down Cake refreshingly tart.
What if I don’t have a 9-inch round pan?
You can use a square 8×8 or 9×9-inch pan as an alternative. Just keep an eye on the baking time—it may vary slightly depending on your pan’s depth and shape.
Can I make this cake gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend in equal measure. Just be sure to use one that contains xanthan gum or add a pinch yourself for the best texture.
Is it necessary to use both brown and granulated sugar?
Each sugar does something special: brown sugar creates a caramel layer on top, while granulated sugar sweetens and aerates the cake itself. For the full Cranberry Pineapple Upside-Down Cake experience, it’s best to use both, but you can experiment if needed.
Final Thoughts
I can’t recommend this Cranberry Pineapple Upside-Down Cake enough—it delivers everything you crave in a homemade treat: it’s beautiful, brimming with bold flavors, and fun to share. Whether you make it for a holiday, a gathering, or just to brighten an ordinary day, one slice is sure to win over anyone who tries it. Go ahead—give it a whirl and enjoy every dazzling, fruity bite!
Print
Cranberry Pineapple Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Cranberry Pineapple Upside-Down Cake. A perfect blend of sweet pineapple, tart cranberries, and buttery cake that will surely impress your guests!
Ingredients
For the Fruit Layer:
- 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
For the 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
- Preheat the oven: Preheat the oven to 350°F. Pour melted butter into a 9-inch round cake pan and swirl to coat the bottom.
- Prepare the fruit layer: Sprinkle brown sugar over the butter, arrange pineapple rings in the pan, and fill spaces with cranberries.
- Make the cake batter: Whisk flour, baking powder, and salt together. In a separate bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk to the butter mixture.
- Assemble and bake: Spoon batter over the fruit layer and smooth the top. Bake for 40–45 minutes until a toothpick comes out clean. Cool, then invert onto a plate.
Notes
- You can use fresh pineapple if desired.
- If using frozen cranberries, do not thaw before baking.
- Serve warm with whipped cream or vanilla ice cream for a festive touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
