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Cranberry Pineapple Upside-Down Cake

A delicious twist on the classic upside-down cake, featuring tart cranberries and sweet pineapple.

Ingredients

Scale

For the Crust:

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1 can pineapple slices (20 oz), drained
  • 1 cup fresh cranberries
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup milk

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C).
  2. Pour melted butter into a 9-inch round cake pan. Sprinkle brown sugar evenly over the butter.
  3. Arrange pineapple slices over the brown sugar. Fill the centers with cranberries.
  4. In a bowl, whisk together flour, baking powder, and salt.
  5. In another bowl, beat granulated sugar, egg, and vanilla until light. Alternately add flour mixture and milk, mixing until smooth.
  6. Pour batter over the pineapple layer and spread evenly.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. Let cool for 5 minutes, then invert onto a serving plate.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally