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
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.
Notes
- Fresh cranberries can be used with adjusted baking time.
- For added flavor, sprinkle cinnamon into the batter.
- Serve with whipped cream or vanilla ice cream for a delicious treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
