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Cranberry Pineapple Upside Down Cake: A Delicious Twist on a Classic

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Moist Cranberry Pineapple Upside-Down Cake with a sweet, caramelized topping. Perfect for holidays or any special occasion!

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can crushed pineapple, well drained
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk

Instructions

  1. In a microwave-safe bowl or in a saucepan over low heat, melt the butter completely. Be careful not to burn it.
  2. Pour the melted butter into the bottom of a 9-inch round cake pan. Make sure the entire bottom of the pan is coated evenly.
  3. Sprinkle the brown sugar evenly over the melted butter. This will create a delicious, caramelized layer when the cake is flipped.
  4. Spread the drained crushed pineapple evenly over the brown sugar layer. Ensure there are no large clumps and that it’s distributed nicely.
  5. Scatter the cranberries evenly over the pineapple. If using frozen cranberries, there’s no need to thaw them first. They’ll cook perfectly in the oven.
  6. If you’re using nuts, sprinkle them evenly over the cranberries. Pecans or walnuts add a lovely crunch and flavor to the topping.
  7. Preheat your oven to 350°F (175°C). This is crucial for even baking.
  8. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed, which is essential for a light and fluffy cake.
  9. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer (stand mixer or hand mixer) for this. Creaming the butter and sugar incorporates air, which contributes to the cake’s texture. This usually takes about 3-5 minutes.
  10. Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
  11. Stir in the vanilla extract. Vanilla enhances the overall flavor of the cake.
  12. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the remaining dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a denser texture.
  13. Gently pour the cake batter over the prepared topping in the cake pan. Spread the batter evenly to ensure it bakes uniformly.
  14. Bake in the preheated oven for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 35 minutes.
  15. Let the cake cool in the pan for about 10-15 minutes. This allows the topping to settle slightly and makes it easier to invert the cake without it falling apart.
  16. Place a serving plate over the top of the cake pan. Carefully and confidently invert the cake onto the plate. Be cautious, as the pan will be hot, and some of the topping might stick to the pan. If any topping remains in the pan, gently scrape it out and arrange it on top of the cake.
  17. Serve the cake warm or at room temperature. It’s delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

  • Don’t overmix the batter.
  • Use room temperature ingredients for best results.
  • Drain the pineapple well to prevent a soggy topping.
  • Check for doneness with a wooden skewer.
  • Cool slightly before inverting.
  • If the topping sticks, gently warm the bottom of the pan.
  • Feel free to experiment with different fruits and nuts.

Find it online: https://anasrecipes.com/cranberry-pineapple-upside-down-cake/