Cranberry Pineapple Upside-Down Cake for Sweet Celebrations

This Cranberry Pineapple Upside-Down Cake is a delightful dessert, blending sweet pineapple and tart cranberries for a perfect celebration of flavors.

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Course: Dessert

Cuisine: American

Keyword: cake, celebration, Cranberry Pineapple Upside-Down Cake, dessert, sweet

Prep Time: 20

Cook Time: 50

Cooling Time: 15

Total Time: 1 25

Servings: slices

Calories: 300kcal

Equipment

9x13-inch baking pan
Mixing bowls
Whisk
spatula
Saucepan

Ingredients

For the Fruit Layer

1 can (20 oz) sliced pineapple This adds a juicy sweetness and moisture to the cake.
1.5 cups fresh or frozen cranberries Their tartness beautifully contrasts with the sweetness of the pineapple.

For the Cake Batter

0.5 cups unsalted butter, melted Richness is key to a flavorful cake.
1 cups brown sugar, packed This adds a deep, caramel-like sweetness.
1.5 cups all-purpose flour A classic base for the perfect cake structure.
1 cups granulated sugar Balances the tart flavors and creates tenderness.
0.5 teaspoon salt Enhances the overall flavor profile of the cake.
1 teaspoon baking powder Ensures your cake rises nicely.
0.5 teaspoon baking soda Works with buttermilk to create a light, airy texture.
1 cups buttermilk Adds moisture and a slight tang for depth of flavor.
2 large eggs Bind the ingredients together for a cohesive batter.
1 teaspoon vanilla extract Infuses warmth and depth into the cake's flavor.

Instructions

Step-by-Step Instructions for Cranberry Pineapple Upside-Down Cake

Begin by preheating your oven to 350°F (175°C). While the oven heats up, grease and lightly flour a 9x13 inch baking pan or a round cake pan.
In a small saucepan over medium heat, combine the fresh or frozen cranberries with half of the pineapple juice from the canned slices. Allow the mixture to simmer for about 5 minutes, until the cranberries soften and burst.
In a large mixing bowl, combine the melted unsalted butter with packed brown sugar using a whisk until smooth. Pour this blend into the bottom of your prepared baking pan, spreading it evenly.
Carefully arrange the sliced pineapple over the brown sugar mixture in the pan, then scatter the softened cranberries on top.
In another mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until evenly mixed.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the bowl of dry ingredients, stirring gently until just combined. Be careful not to overmix.
Carefully pour the batter over the pineapple and cranberry layer in the baking pan, spreading it evenly with a spatula.
Place the pan in the preheated oven and bake for approximately 45-50 minutes.
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes, then invert onto a serving platter.
Allow the cake to cool completely before slicing and serving.

Notes

Use fresh cranberries for better flavor and do not overmix the batter.

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