Cranberry Pineapple Upside-Down Cake
Ingredients
For the Topping:
cup 1 stick unsalted butter
cup brown sugar, packed
cup fresh or frozen cranberries
6-8 pineapple rings canned or fresh
Maraschino cherries optional, for decoration
For the Cake:
1 cups all-purpose flour
1 teaspoons baking powder
teaspoon salt
cup unsalted butter, softened
cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
cup pineapple juice from the can or fresh
cup sour cream or buttermilk
Instructions
Preheat & Prepare the Pan:
Preheat your oven to 350F 175C. Grease a 9-inch round cake pan or square baking dish.
Make the Caramel Topping:
In a saucepan, melt cup butter over medium heat. Stir in the brown sugar and cook until dissolved. Pour this mixture into the prepared pan.
Arrange the Fruit:
Place pineapple rings over the caramel.
Add cranberries between the rings and inside them.
Optional Place maraschino cherries in the center of each ring for extra color.
Prepare the Cake Batter:
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with pineapple juice and sour cream, mixing just until combined.
Bake the Cake:
Pour the batter over the fruit topping, spreading it evenly.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Flip:
Let the cake cool in the pan for 10-15 minutes.
Run a knife around the edges, then carefully invert onto a serving plate.
Serve & Enjoy:
Let it cool slightly before slicing. Serve warm with whipped cream or vanilla ice cream! #cranberry #cranberrys #cranberrysauce #pineapple #pineapple #pineapples #pineapple #pineapplelove #pineapplecake