Cranberry Pineapple Upside-Down Cake Recipe

If you’re looking for a show-stopping dessert that delivers on both beauty and flavor, the Cranberry Pineapple Upside-Down Cake is about to become your new celebration essential. Imagine vibrant rings of golden pineapple and tart cranberries glazed with buttery brown sugar, all crowned by a tender, vanilla-kissed cake. This nostalgic classic is given a bold twist, making it the perfect centerpiece for holidays, potlucks, or just a cozy weekend treat. With each slice, you get the irresistible mix of sweet, tangy fruit contrasted by rich cake—one bite and it’s sure to brighten any table.

this Recipe

Ingredients You’ll Need

Trust me, the magic of Cranberry Pineapple Upside-Down Cake comes from a handful of humble ingredients. Each element, from the juicy fruit to the creamy dairy, works in harmony to give this cake its unforgettable flavor and wow-factor look. Here’s what you’ll need and why you shouldn’t skip a single one!

• Unsalted butter (1/4 cup, melted): This forms the luscious base, ensuring each slice unmolds with a gorgeous, caramelized topping.
• Packed brown sugar (1/2 cup): Brown sugar’s molasses notes bring that signature gooey sweetness, marrying perfectly with tart cranberries.
• Canned pineapple rings (7–8, drained): These sunny circles are key for the cake’s iconic look and a subtle, tropical sweetness.
• Fresh or frozen cranberries (1 cup): Cranberries add a pop of color and that delightful tartness to balance all the sugar and butter.
• All-purpose flour (1 1/2 cups): Provides the sturdy, tender structure to showcase all the juicy fruit on top.
• Granulated sugar (1/2 cup): Lends sweetness to the cake batter and helps achieve that golden crumb.
• Unsalted butter (1/2 cup, softened): The secret to a rich, velvety cake—don’t skimp!
• Large eggs (2): Bind everything together and give the cake its satisfying texture.
• Sour cream (1/2 cup): Adds moisture and a gentle tang, keeping the crumb incredibly tender.
• Milk (1/4 cup): Loosens the batter just enough for an airy rise.
• Baking powder (1 1/2 teaspoons): Necessary for a light, fluffy cake that rises over the fruit.
• Baking soda (1/2 teaspoon): Balances the acidity and boosts rising even more.
• Salt (1/4 teaspoon): Enhances all the flavors—don’t leave it out!
• Vanilla extract (1 teaspoon): Adds warmth and depth to every forkful.

How to Make Cranberry Pineapple Upside-Down Cake

Step 1: Prep the Pan and Fruit

Preheat your oven to 350°F (175°C) and grab a 9-inch round cake pan. Pour the melted butter into the bottom and swirl it around so every centimeter gets evenly coated. Sprinkle the brown sugar over the melted butter, making sure it blankets the entire base. Now, arrange the pineapple rings in a single layer—you’ll usually fit about 7 or 8. Fill any spaces (and the centers of the pineapple) with cranberries. This isn’t just for looks; as the cake bakes, the fruit juices combine with the brown sugar and butter, creating that legendary upside-down glaze.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients first keeps things light and prevents clumps, so your Cranberry Pineapple Upside-Down Cake has that perfect, even crumb. Set aside—you’ll be reaching for this in just a moment!

Step 3: Cream the Butter and Sugar

In a separate large bowl, beat the softened butter and granulated sugar together until the mixture turns pale and fluffy. This is a crucial step that helps produce a cake with just the right texture; don’t rush it! Once creamy, add the eggs one at a time, beating well after each. Stir in the vanilla extract for an aromatic base that really shines.

Step 4: Finish the Batter

Mix in the sour cream and milk to the wet mixture, blending until smooth and well combined. The sour cream is your ticket to an ultra-moist crumb with a subtle tang. Now, add the dry ingredients gradually. Use a spatula or mixer on low and blend just until combined—overmixing can toughen up your beautiful cake, so proceed with a gentle touch.

Step 5: Assemble and Bake

Gently dollop the batter over your fruit-lined pan. Spread it over the fruit with a spatula so it reaches every edge. Don’t worry if it seems a little thick; it will settle in the oven. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are totally fine). The kitchen should start smelling like caramelized pineapples and the holidays!

Step 6: Cool and Invert

Once baked, let your Cranberry Pineapple Upside-Down Cake cool in the pan for 10–15 minutes. This step is key—if you invert too soon, the hot syrup may run everywhere; wait too long, and things could stick. Run a knife around the edge, place a serving plate firmly over the pan, and in one swift (and confident!) motion, invert the cake onto the plate. Lift the pan away to reveal your glistening fruit masterpiece. Let it cool a bit more, then slice and serve!

How to Serve Cranberry Pineapple Upside-Down Cake

Garnishes

For a truly festive touch, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the warm Cranberry Pineapple Upside-Down Cake. Add a sprinkle of extra cranberries, a dusting of powdered sugar, or even a scatter of grated citrus zest to brighten up the plate and bring extra zing to each serving.

Side Dishes

While this cake needs no accompaniment, it does play well with others! Serve it alongside fresh berries, a fruit salad with orange segments, or even a tangy crème fraîche. If you’re in full holiday mode, a mug of spiced apple cider or a glass of bubbly would make for the perfect pairing.

Creative Ways to Present

Don’t be shy about letting your creativity shine! Bake the Cranberry Pineapple Upside-Down Cake in a cast-iron skillet for rustic charm, or use mini cake pans for adorable individual servings. For a dramatic presentation, drizzle with a warm pineapple-caramel sauce and scatter edible flowers or mint leaves before bringing it to the table.

Make Ahead and Storage

Storing Leftovers

Leftover Cranberry Pineapple Upside-Down Cake will keep wonderfully for up to three days at room temperature, sealed in an airtight container. If you want a slightly firmer texture, pop it in the fridge. The fruit topping stays moist and glossy, keeping every slice irresistible.

Freezing

You can absolutely freeze this cake for longer storage! Once completely cooled, wrap individual slices (or the whole cake) tightly in plastic wrap, then foil. Freeze for up to two months. Thaw in the fridge overnight before serving, and the flavors will be just as vibrant as the day it was baked.

Reheating

To enjoy that just-baked warmth again, simply microwave individual slices for 20–30 seconds, or reheat gently in a low oven (about 300°F) for 10–15 minutes. A quick reheat will reactivate the buttery glaze, making every bite taste as if you just flipped the cake out of the pan.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works wonderfully. Just slice it into rings (or half-moons if you’re feeling creative) and blot them dry with a paper towel so they don’t add too much moisture to your Cranberry Pineapple Upside-Down Cake.

Is it okay to use frozen cranberries?

Yes, frozen cranberries are a perfect substitute and can be added directly to the pan without thawing. They preserve their tartness and deep color, making them ideal for this cake.

Can I make this cake gluten-free?

Definitely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The fruit and sour cream help keep everything moist and delicious, whether gluten-free or not.

What if my cake sticks to the pan?

If this happens, don’t panic! Let the cake sit for another few minutes, then gently run a knife around the edges again. If any fruit bits stick, patch them back on top. The glaze makes it easy to camouflage any little mishaps.

How else can I flavor the cake batter?

For an extra layer of flavor, try adding a splash of pineapple juice or a pinch of ground cinnamon to the batter. You can even toss a handful of chopped pecans in with the fruit for added texture and nutty flavor.

Final Thoughts

This Cranberry Pineapple Upside-Down Cake is colorful, festive, and packed with flavor—just waiting for you to make it the highlight of your next gathering. Give it a try and see just how quickly it disappears from the dessert table. I truly think you’re going to love every fruity, buttery bite!

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