Description
Indulge in the delightful combination of sweet pineapple, tart cranberries, and moist cake in this Cranberry Pineapple Upside-Down Cake. A perfect dessert for any occasion!
Ingredients
For the fruit layer:
- 1/4 cup unsalted butter (melted)
- 1/2 cup packed brown sugar
- 6 pineapple rings (canned or fresh)
- 1/2 cup fresh or frozen cranberries
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup pineapple juice (reserved from can or fresh)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and pour melted butter into the bottom.
- Prepare the fruit layer: Sprinkle brown sugar over the butter. Arrange pineapple rings on top and place cranberries in the center and spaces between the rings.
- Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream softened butter and granulated sugar until light. Beat in eggs, then add vanilla extract. Mix in sour cream and pineapple juice until smooth. Gradually add dry ingredients and mix until combined.
- Bake the cake: Pour batter over the fruit layer and spread evenly. Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Cool completely before slicing.
Notes
- Best served fresh, but leftovers can be refrigerated and reheated gently.
- For a citrus twist, add orange zest to the batter.
- Enjoy with a scoop of vanilla ice cream or whipped cream!
