Print

Cranberry Pineapple Upside-Down Cake

Print Recipe

A delicious twist on the classic pineapple upside-down cake, featuring tart cranberries for a festive flavor.

Ingredients

Scale

For the Crust:

  • 1/2 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 can (20 oz) pineapple slices, drained
  • 1 cup fresh cranberries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan and sprinkle evenly with brown sugar.
  2. Arrange pineapple slices over the brown sugar mixture and fill the centers with cranberries.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a separate bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
  5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour.
  6. Spread batter evenly over the pineapple and cranberries in the pan.
  7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool for 10 minutes, then invert onto a serving plate.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/cranberry-pineapple-upside-cake/