This fun Cranberry Pineapple Upside Down Cake is a sweet treat that surprises you with a fruity topping! The tart cranberries and juicy pineapple make a colorful combination that’s hard to resist.
Honestly, flipping the cake is the most exciting part! Watching all that fruit come together is like a party on a plate. I serve it warm with a scoop of ice cream for a treat that’s pure joy!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries offer a nice tartness. If they’re out of season, you can use frozen cranberries—just don’t thaw them first to prevent extra moisture.
Pineapple: Canned pineapple is a great convenience option. If you prefer fresh, just cut and drain it well. You can substitute with other fruits like peaches or cherries if you’re feeling adventurous!
Butter: Unsalted butter is ideal for control over salt levels. For a dairy-free option, use coconut oil or a plant-based butter substitute. It may add a slight coconut flavor but can be delicious!
Flour: All-purpose flour creates a great texture, but you can use a gluten-free blend. Just ensure it contains xanthan gum or follow package instructions for best results.
How Can I Get Smooth Batter Without Overmixing?
Getting the batter just right is crucial for a fluffy cake. The key is to mix your ingredients lightly but adequately. Start by creaming the butter and sugar until fluffy—this adds air. Then, add the eggs one at a time to incorporate well. When adding the flour and liquids, fold them in gently until just blended.
- Combine the dry ingredients first to distribute the baking powder evenly.
- Mix wet ingredients separately before adding them to the butter and sugar mixture.
- Overmixing can make the cake dense, so stop mixing once you don’t see any flour streaks.
Cranberry Pineapple Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed brown sugar
- 1 cup fresh cranberries
- 1 cup pineapple chunks (fresh or canned, drained)
For the Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from pineapple or canned juice)
- 1/4 cup milk
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 40-45 minutes baking time. After that, let the cake cool for about 10 minutes before inverting it onto a plate. Altogether, you’re looking at a little over 1 hour before you can enjoy this delightful dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it to ensure the cake slides out easily later. You can use butter or cooking spray for this.
2. Make the Topping:
In a small saucepan over medium heat, melt the unsalted butter. Once it’s melted, add in the brown sugar and stir until it’s dissolved and bubbly. Pour this sweet concoction evenly into the bottom of your prepared cake pan.
3. Layer the Fruits:
Next, lay down the pineapple chunks on top of the butter-sugar mixture. Then sprinkle the fresh cranberries over the pineapple, creating a lovely colorful layer.
4. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This step is essential to evenly distribute the leavening agent throughout the flour.
5. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter with granulated sugar using an electric mixer. Beat it until the mixture is light and fluffy. This should take about 2-3 minutes.
6. Add the Eggs and Vanilla:
Add the eggs one by one to the creamed mixture, beating well after each addition. Don’t forget to mix in the vanilla extract after the eggs.
7. Combine Wet and Dry Ingredients:
Now, it’s time to combine everything! Alternately add the flour mixture and the pineapple juice mixed with milk to the butter mixture. Start with the flour and finish with it, mixing just until everything is combined. Be careful not to overmix; a few lumps are okay!
8. Pour the Batter:
Pour the buttery batter over the fruit in your cake pan. Smooth the top with a spatula to make it nice and even.
9. Bake the Cake:
Pop the cake into the preheated oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
10. Cool and Invert:
Let the cake cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it, then flip the pan onto a serving plate. Give it a gentle shake to help the cake release.
11. Serve and Enjoy:
Slice up your beautiful cake and serve it warm or at room temperature. For an extra treat, add a scoop of vanilla ice cream or a dollop of whipped cream! Enjoy your delicious Cranberry Pineapple Upside Down Cake!
Can I Use Frozen Cranberries?
Yes, you can use frozen cranberries! Just remember to keep them frozen until you’re ready to add them to the cake. This helps prevent excess moisture from affecting the batter.
Can I Substitute the Pineapple?
Absolutely! While pineapple is traditional, you can substitute it with other fruits like peaches, cherries, or even mango for a different flavor profile. Just make sure to drain any canned fruit well.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. Just be sure to let it come to room temperature before serving!
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day in advance. Just leave it in the pan to cool, then cover it tightly and store it in the fridge. Bring it to room temperature before serving, and consider reheating it slightly for that fresh-baked taste!