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
Scale
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
