This Cranberry Pineapple Upside Down Cake is a fruity delight! With tart cranberries and sweet pineapple, it’s beautifully topped with a sugary glaze.
Baking this cake is fun, especially when you flip it over to reveal the vibrant topping. Just don’t flip it too hard, or you might end up in a sticky situation! 😄
I love to serve this cake warm with a scoop of vanilla ice cream. The mix of flavors is just perfect, and it always brings a smile to my friends’ faces!
Key Ingredients & Substitutions
Butter: Unsalted butter is best since you can control the salt levels. If you need a dairy-free option, try using coconut oil or a dairy-free butter substitute that can handle baking.
Brown Sugar: Packed brown sugar adds a rich flavor. If you run out, you can combine granulated sugar with molasses to make your own brown sugar or use coconut sugar for a lighter version.
Pineapple: Fresh pineapple is great if you have it, but canned chunks work well too. Just make sure they are well-drained to avoid excess moisture. You could also use peaches or cherries if you want a different fruit combo.
Cranberries: Fresh or frozen cranberries are perfect for this cake. If they’re too tart for your taste, consider using dried cranberries, though they’ll change the texture and sweetness of the cake.
Buttermilk: If you don’t have buttermilk, you can make your own by mixing milk with a splash of vinegar or lemon juice. This will mimic buttermilk’s acidity and help the cake rise.
How Do I Get the Cake to Come Out Perfectly?
Flipping an upside-down cake can be tricky if not done right! Here’s how to succeed:
- Cool the cake in the pan for about 10 minutes, but don’t let it sit too long or the topping can stick.
- Run a knife around the edge of the pan to ensure it’s loosened before inverting.
- Place your serving plate upside down on top of the cake pan, then quickly flip them both over, gently tapping the bottom of the pan if needed.
This technique helps keep the fruit and syrup on top, making it visually appealing. Enjoy your beautiful cake!
Cranberry Pineapple Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 1/4 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1/2 cup pineapple chunks (canned or fresh), drained if using canned
- 1 cup fresh or frozen cranberries
For the Cake:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- Optional: 1/4 tsp almond extract (for extra flavor)
How Much Time Will You Need?
To make this delightful cake, you’ll need about 15 minutes for preparation and 35-40 minutes for baking. In total, plan for about 1 hour including cooling time before serving. It’s a quick and rewarding treat!
Step-by-Step Instructions:
1. Preheat and Prep the Pan:
Begin by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan and lightly grease it with butter to ensure the cake comes out easily later on.
2. Make the Topping:
In a small bowl, mix the melted butter and brown sugar until combined. Pour this mixture into the greased cake pan, spreading it evenly across the bottom. Then, arrange the pineapple chunks and cranberries on top of the brown sugar mixture, creating a colorful fruit layer.
3. Prepare the Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps to aerate the flour and gives a lighter cake texture.
4. Mix the Wet Ingredients:
In a separate large bowl, whisk together the granulated sugar and egg until well combined. Add in the buttermilk, vanilla extract, and almond extract if you’re using it, then whisk until the mixture is smooth.
5. Combine Everything:
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon. Mix just until combined—try not to overmix, as this can make the cake dense.
6. Bake the Cake:
Pour the batter evenly over the fruit layer in the cake pan. Place the pan in your preheated oven and bake for about 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean.
7. Cool and Serve:
Once baked, carefully remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it. Flip the cake onto a serving plate, taking care as some syrup may spill. Serve warm or at room temperature. This cake is wonderful with a dollop of whipped cream or a scoop of vanilla ice cream!
Enjoy your delicious Cranberry Pineapple Upside Down Cake with its moist crumb and glossy, fruity topping! It’s sure to be a hit!
Can I Use Different Fruits in This Cake?
Absolutely! While cranberries and pineapple are delicious, you can substitute them with peaches, cherries, or even mixed berries. Just be mindful of fruits’ sweetness and moisture levels to keep the cake balanced.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze individual slices. Just wrap them tightly in plastic wrap, then place in a freezer-safe bag.
Can I Make This Cake Ahead of Time?
Yes! You can prepare the cake a day in advance. Once baked, allow it to cool completely before covering and storing it at room temperature. Just reheat individual slices in the microwave for a few seconds before serving, if desired.
What If My Cake Sticks to the Pan?
If your cake sticks, don’t panic! Run a thin knife around the edge to loosen it. If it doesn’t release easily after inverting, place a damp towel under the pan for a minute to help loosen the sugars. Patience is key here!
