This Cranberry Pineapple Upside Down Cake is a fruity delight! With the tartness of cranberries and the sweetness of pineapple, it’s a fun twist on the classic upside-down cake.
When I flip this cake out of the pan, it feels like a celebration! Plus, it’s super easy to make, so you can impress your friends and family without breaking a sweat. 🍍
Key Ingredients & Substitutions
Butter: You’ll need unsalted butter for rich flavor in both the topping and cake. If you’re looking for a dairy-free option, coconut oil works well! Just keep in mind the taste will change slightly.
Cranberries: Fresh cranberries are tart and perfect for this cake. If they’re not available, frozen cranberries are a great substitute but don’t thaw them before using to keep the cake texture right.
Pineapple: Canned pineapple is convenient, but fresh pineapple adds a bright, juicy flavor. If fresh is too much hassle, the canned stuff will still taste great. Just be sure to drain it well!
Flour: All-purpose flour is standard here, but you can try a gluten-free blend if needed. I’ve had success with a 1-to-1 gluten-free flour mix in other recipes!
How Do You Ensure the Cake Inverts Perfectly?
Inverting the cake can be tricky, but with the right techniques, you’ll nail it! Here are some steps to follow:
- After baking, let the cake cool for about 10 minutes. This is crucial as it helps the cake pull away from the sides.
- Use a knife to carefully run around the edges to loosen it. Don’t skip this step; it’s a lifesaver!
- Place a serving plate upside down over the cake pan, then confidently flip it over. Give it a gentle shake to release the cake.
- Lift the pan off carefully. If it sticks a bit, you can use a spatula to gently pry it free.
With practice, this will become a breeze, and your cake will impress everyone with its beautiful topping!
Cranberry Pineapple Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 1/4 cup unsalted butter (4 tablespoons)
- 3/4 cup packed light brown sugar
- 1 cup fresh or frozen cranberries
- 1 cup pineapple chunks (canned or fresh), drained if canned
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 40-45 minutes to bake. After baking, allow for a short cooling period of about 10 minutes before inverting the cake. Overall, expect to spend about 1 hour total for this delicious dessert!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While it’s warming up, grease a 9-inch round cake pan to ensure the cake comes out easily after baking.
2. Make the Topping:
In a small saucepan over medium heat, melt the 1/4 cup of butter until it’s bubbly. Stir in the brown sugar until it’s all dissolved and smooth. Pour this mixture into your greased pan, spreading it evenly across the bottom. Next, sprinkle the cranberries and arrange the pineapple chunks on top. This will create a beautiful topping when the cake is flipped over!
3. Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a larger mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Add the eggs one by one, mixing well after each addition. Then stir in the vanilla extract. Gradually add the dry ingredient mix and milk to this batter, alternating between the two, starting and ending with the dry mix. Stir just until everything is combined; you don’t want to overmix!
4. Assemble and Bake:
Now, carefully spoon the cake batter over your lovely topping in the pan, spreading it out evenly. Pop the pan into your preheated oven and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Invert:
Let the cake cool in the pan for about 10 minutes after it comes out of the oven. To help it release, run a knife gently around the edges. Then, place a serving plate upside down over the cake pan and flip the whole thing over so the cake falls onto the plate with the fruity topping facing up. Give it a gentle shake if needed!
6. Serve:
Enjoy your Cranberry Pineapple Upside Down Cake warm or at room temperature. For an extra treat, serve it alongside whipped cream or a scoop of vanilla ice cream!
Dig in and enjoy this festive delight—a perfect blend of tart cranberries and sweet pineapple, all coated in a delicious caramel glaze!
Can I Use a Different Fruit Instead of Pineapple or Cranberries?
Absolutely! You can replace the pineapple with peaches or pears, and for the cranberries, consider using blueberries or cherries. Just make sure the fruits you choose are compatible in flavor and moisture level.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. Just make sure to reheat slices gently in the microwave to warm them up!
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free 1-to-1 baking blend. Make sure to check for other gluten-containing ingredients, such as certain brands of baking powder.
What Should I Do If My Cake Sticks to the Pan?
If your cake sticks, don’t panic! Use a plate to cover the pan and tap it gently from the sides. If it still doesn’t release, run a thin knife around the edges once more, then try again. A little patience goes a long way!
