Cranberry Pineapple Upside-Down Cake a festive twist on the classic upside-down cake, this dessert brings together tart cranberries and sweet pineapple, caramelized to perfection. The combination of bright flavors and rich buttery cake makes it a show-stopping treat for any occasion.
Why I Love This Recipe
I love how this cake balances sweetness and tartness. The caramelized brown sugar creates a sticky, flavorful topping, while the cranberries add a pop of tanginess that pairs beautifully with the pineapple. It’s perfect for holiday gatherings, but I also enjoy making it year-round whenever I crave a unique and visually stunning dessert. Plus, it’s surprisingly easy to make!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, melted
1 cup packed brown sugar
8 slices canned pineapple, drained
1 cup fresh or frozen cranberries
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 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 sour cream
1/2 cup milk
Directions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it.
Arrange the pineapple slices in a single layer over the brown sugar and scatter the cranberries in the gaps.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Stir in the sour cream.
Gradually mix in the dry ingredients, alternating with the milk, until a smooth batter forms.
Carefully spread the batter over the pineapple and cranberries in the cake pan, smoothing the top.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
Allow to cool slightly before serving. Enjoy warm or at room temperature!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 8
Variations
Nutty Crunch: Sprinkle chopped pecans or walnuts over the brown sugar layer before adding the fruit.
Coconut Twist: Add shredded coconut to the batter for a tropical touch.
Citrus Boost: Replace vanilla extract with orange or lemon zest for a fresh, citrusy flavor.
Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for warmth and depth.
Berry Mix: Swap out some cranberries for raspberries or cherries for a different fruity contrast.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for about 15-20 seconds or in a low oven (300°F) for a few minutes until heated through.
Related Recipes:
- Pineapple Upside Sugar Cookies
- Christmas Pineapple Upside-Down Sugar Cookies
- Peach Upside-Down Mini Cakes
FAQs
How do I prevent the cake from sticking to the pan?
I make sure to generously grease the pan and let the cake cool for 10 minutes before inverting. Running a knife around the edges also helps release it easily.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works great! I just slice it thinly and remove the tough core for best results.
Can I make this cake ahead of time?
Yes! I bake it a day in advance and store it at room temperature or in the fridge. I warm it slightly before serving to bring out the flavors.
Can I use frozen cranberries?
Absolutely! I use them straight from the freezer—no need to thaw. They hold their shape well and add a nice tart contrast.
What’s the best way to serve this cake?
I love serving it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of temperatures makes it even more delicious!
Conclusion
This Cranberry Pineapple Upside-Down Cake is a delightful twist on a classic dessert, offering a perfect blend of sweet and tart flavors. It’s simple to make, looks stunning, and is always a crowd-pleaser. Whether for a holiday gathering or a cozy weekend treat, this cake is sure to impress.
📖 Recipe:
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Cranberry Pineapple Upside-Down Cake
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
This Cranberry Pineapple Upside-Down Cake is a delicious, festive dessert combining tart cranberries and sweet pineapple with a rich, buttery cake. The caramelized brown sugar topping and juicy fruit make it a perfect holiday treat or a unique dessert for any occasion. Easy to make and visually stunning, it’s sure to impress your guests!
Ingredients
1/2 cup unsalted butter, melted
1 cup packed brown sugar
8 slices canned pineapple, drained
1 cup fresh or frozen cranberries
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
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 sour cream
1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Pour the melted butter into the bottom of the pan and evenly sprinkle brown sugar over it.
- Arrange the pineapple slices in a single layer over the brown sugar and scatter the cranberries in the gaps.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Then mix in vanilla extract.
- Stir in sour cream, followed by alternating additions of dry ingredients and milk. Mix until smooth.
- Carefully spread the batter over the pineapple and cranberries in the cake pan. Smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
- Cool slightly before serving. Enjoy warm or at room temperature!
Notes
Feel free to make this cake ahead of time. It keeps well at room temperature for up to 2 days or in the refrigerator for 5 days.
For added texture, you can sprinkle chopped nuts like pecans or walnuts on top before the fruit layer.
This cake pairs beautifully with a scoop of vanilla ice cream or whipped cream for a luxurious treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
