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Cranberry Pineapple Upside-Down Cake

A festive twist on the classic upside-down cake, featuring tart cranberries and sweet pineapple.

Ingredients

Scale

For the Crust:

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1 can pineapple slices (20 oz), drained
  • 1 cup fresh cranberries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan and sprinkle evenly with brown sugar.
  2. Arrange pineapple slices over the sugar mixture and fill the centers with cranberries.
  3. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat granulated sugar, milk, egg, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour batter over the pineapple layer.
  5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes, then invert onto a serving plate.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett