Name: Cranberry Pineapple Upside-Down Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (20 ounces) pineapple slices in juice, drained and juice reserved; ¾ cup fresh or frozen cranberries; ½ cup unsalted butter, melted; 1 cup packed brown sugar; 1½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ¾ cup granulated sugar; 2 large eggs; ½ cup sour cream; ¼ cup pineapple juice (reserved from the can); 1 teaspoon vanilla extract

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If you’re searching for a show-stopping dessert that balances tart, sweet, and buttery flavors, you can’t go wrong with Cranberry Pineapple Upside-Down Cake. This festive twist on a classic favorite pairs juicy pineapple with jewel-bright cranberries, all nestled in a golden, tender cake. The result is a stunning, vibrant dessert that’s as fun to make as it is to serve—a perfect centerpiece for your next gathering or simply a treat to brighten an ordinary evening.

Cranberry Pineapple Upside-Down Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cranberry Pineapple Upside-Down Cake lies in its simple ingredients, which come together to create a dessert bursting with color, texture, and flavor. Each addition—whether tart, sweet, or creamy—serves a purposeful role in delivering that signature upside-down magic.

Pineapple slices: Opt for canned pineapple in juice to guarantee consistent texture and the ideal sweetness—plus, you’ll use the reserved juice for extra flavor.
Fresh or frozen cranberries: Their tart pop perfectly complements the sweetness of pineapple and creates that festive, ruby-red finish.
Unsalted butter, melted: This bathes the bottom of your pan in rich flavor, ensuring the iconic caramelized topping.
Packed brown sugar: Brown sugar melds with the butter for a luscious, gooey layer under the fruit.
All-purpose flour: The reliable backbone of your cake crumb—soft and sturdy.
Baking powder: Just enough lift for a tender, light cake with perfect structure.
Salt: A pinch heightens every flavor and balances the sweetness beautifully.
Granulated sugar: For a fine crumb and just-right sweetness throughout the cake.
Large eggs: They provide lift and richness, creating a moist bite.
Sour cream: This secret ingredient lends luxurious moisture and a subtle tang.
Pineapple juice (reserved from the can): No drop goes to waste—it infuses the batter with bright, pineapple flavor.
Vanilla extract: Just a splash brings warmth and depth to the cake.

How to Make Cranberry Pineapple Upside-Down Cake

Step 1: Prep Your Pan and Fruit

Start by preheating your oven to 350°F (175°C). Pour the melted butter directly into your 9-inch round cake pan, making sure to cover the entire bottom. Sprinkle the brown sugar evenly over the butter, and then arrange the pineapple slices in a single, beautiful layer. Fill the spaces between the slices with cranberries, tucking them right into the nooks so every piece will show off a gorgeous, jewel-like topping once flipped.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together your flour, baking powder, and salt. This step ensures your leavening is evenly distributed, which means a lovely, even rise. Plus, you avoid any surprise pockets of baking powder in your finished cake!

Step 3: Beat Wet Ingredients

In a large mixing bowl, beat together the granulated sugar and eggs until the mixture is light and fluffy—it should look pale and slightly thickened. Next, stir in the sour cream, reserved pineapple juice, and vanilla extract. These wet ingredients add richness, flavor, and the perfect amount of moisture.

Step 4: Combine and Finish the Batter

Now, gradually add your dry ingredients into the wet, mixing just until the batter is smooth and no streaks of flour remain. Be gentle to avoid overmixing, which helps keep your cake tender and delicate.

Step 5: Assemble and Bake

Pour the batter evenly over the fruit arrangement in your cake pan, using a spatula to smooth it out if needed. The batter will cover the fruit completely—don’t worry, the magic happens in the oven! Bake for 40-45 minutes, until a toothpick comes out clean from the center and the cake feels springy to the touch.

Step 6: Cool and Flip

Let the cake cool in the pan for 10 minutes (not much longer, or the topping may stick!). Run a knife gently around the edge to loosen, then lay a serving plate over the pan and carefully invert. Lift off the pan and let that mesmerizing cranberry pineapple topping reveal itself. Allow the Cranberry Pineapple Upside-Down Cake to cool completely before slicing—it’s worth the wait!

How to Serve Cranberry Pineapple Upside-Down Cake

Garnishes

A dollop of freshly whipped cream or a scoop of vanilla ice cream is a classic pairing for Cranberry Pineapple Upside-Down Cake. For extra flair, try sprinkling with a bit of powdered sugar or adding a sprig of mint for a bright, fresh finish.

Side Dishes

The sweet-tart flavors pair wonderfully with a fresh fruit salad or a simple citrus sorbet. For a more indulgent touch, offer alongside espresso or hot coffee, which contrasts beautifully with the cake’s caramelized edges.

Creative Ways to Present

If you’re hosting, slice the cake into wedges and serve on colorful plates, or present individual portions in glass dessert cups with a bit of extra cranberry sauce. For special occasions, you can bake mini upside-down cakes in muffin tins for a fun, personalized treat.

Make Ahead and Storage

Storing Leftovers

Cranberry Pineapple Upside-Down Cake keeps beautifully at room temperature for up to 24 hours, covered tightly. After that, move leftovers to the refrigerator for up to four days to keep them moist and flavorful.

Freezing

To freeze, slice the cake and wrap each piece tightly in plastic wrap, then store in a zip-top freezer bag for up to 2 months. Thaw overnight in the refrigerator for dessert on demand.

Reheating

Warm slices individually in the microwave for 10-15 seconds, or reheat in a low oven (300°F/150°C) for 5-10 minutes to revive that just-baked aroma and softness.

FAQs

Can I use fresh pineapple instead of canned?

Yes! Fresh pineapple works well, just make sure to slice it evenly and use about the same weight. You might need to add an extra tablespoon or two of juice or liquid to the batter.

Will frozen cranberries bleed into the cake?

Frozen cranberries may release a little more juice and color, creating a pretty swirl effect—but the taste will be just as delicious. There’s no need to thaw them before baking.

What’s the best way to invert the cake?

Let the cake cool for exactly 10 minutes, then run a knife around the edge and lay a plate over the pan. With oven mitts, flip it in one smooth motion and gently lift off the pan for a perfect reveal.

Can I make Cranberry Pineapple Upside-Down Cake ahead of time?

Absolutely! This cake is wonderful baked a day in advance. Just cool completely, cover, and keep at room temperature for up to 24 hours, then serve as usual.

How can I add extra flavor to the cake?

Try sprinkling a pinch of cinnamon or ginger into the batter for a warm, spiced undertone. You can also swap vanilla extract for almond or even rum extract for a tropical twist.

Final Thoughts

Whether you’re baking for a holiday table or surprising your family with something new, Cranberry Pineapple Upside-Down Cake is a guaranteed crowd-pleaser. Bright, cheerful, and bursting with fruit, it’s destined to become one of your favorites—so why not give it a try and make your next dessert truly unforgettable?

Cranberry Pineapple Upside-Down Cake Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of sweet pineapple, tart cranberries, and moist cake in this Cranberry Pineapple Upside-Down Cake. A perfect dessert for any occasion!

Ingredients

Scale

For the topping:

1 can (20 ounces) pineapple slices in juice, drained and juice reserved
¾ cup fresh or frozen cranberries
½ cup unsalted butter, melted
1 cup packed brown sugar

For the cake:

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
2 large eggs
½ cup sour cream
¼ cup pineapple juice (reserved from the can)
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Prepare the topping: Pour melted butter into a 9-inch round cake pan, sprinkle brown sugar over the butter. Arrange pineapple slices on top, then scatter cranberries between the slices.
Mix the dry ingredients: Whisk flour, baking powder, and salt in a medium bowl.
Prepare the batter: In a large bowl, beat granulated sugar and eggs until light. Add sour cream, pineapple juice, and vanilla extract. Gradually mix in the dry ingredients.
Bake: Pour batter over the fruit in the pan. Bake for 40-45 minutes until a toothpick comes out clean.
Cool and serve: Let the cake cool for 10 minutes, then invert it onto a plate. Cool completely before slicing.