How to Make Cranberry Pineapple Upside-Down Cake: A Festive Treat

Cranberry pineapple upside-down cake is a delightful twist on a classic dessert. It combines the sweet and tangy flavors of pineapple and cranberry, creating a moist and delicious cake perfect for any occasion. Whether you’re looking for a festive dessert for the holidays or a unique treat for a potluck, this recipe is sure to impress.

This recipe is easy to follow, even for beginner bakers. With a few simple steps, you’ll be enjoying a warm slice of this delicious cake in no time. So gather your ingredients, and let’s get baking!

Ingredients You’ll Need

For the Topping:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed light brown sugar
• 1 (20 ounce) can pineapple slices in juice, drained
• 1/2 cup fresh cranberries

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Equipment You’ll Need

• 9-inch round cake pan
• Medium saucepan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula

Let’s Bake!

Making the Topping:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In the medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until melted and bubbly.
3. Pour the butter and sugar mixture into the prepared cake pan, spreading evenly.
4. Arrange the pineapple slices in a single layer over the brown sugar mixture. Place cranberries in the spaces between the pineapple slices.

Making the Cake Batter:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Baking the Cake:

1. Pour the batter evenly over the pineapple and cranberry topping in the cake pan.
2. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.

Cranberry Pineapple Upside-Down Cake Topping

Tips and Tricks:

• For a richer flavor: Use dark brown sugar instead of light brown sugar.
• Don’t have buttermilk? No problem! Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
• Make it ahead: This cake can be made a day in advance. Simply store it, tightly covered, at room temperature.

FAQs:

Can I use canned cranberries?

While fresh cranberries are recommended for the best flavor and texture, you can use canned cranberries in a pinch. If using canned, make sure to drain them well and pat them dry before adding them to the topping.

Can I use a different size cake pan?

You can use a slightly larger cake pan, such as a 10-inch pan. However, keep in mind that the baking time may need to be adjusted. Start checking for doneness after 30 minutes.

Cranberry Pineapple Upside-Down Cake Slice

Enjoy!

This cranberry pineapple upside-down cake is sure to be a crowd-pleaser. The sweet and tangy flavors, combined with the moist and tender crumb, make it an irresistible treat. Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience.

We hope you enjoy this recipe! Share your baking experience with us in the comments below. Don’t forget to check out our other delicious cake recipes on Family Cuisine for more baking inspiration.