Can I use frozen cranberries instead of fresh ones?

Yes, frozen cranberries work just as well in this recipe. You don’t need to thaw them first, but give them a quick rinse and pat them dry to remove excess ice before using.

Why did my topping stick to the pan when I flipped the cake?

This usually happens if the pan wasn’t greased well enough or if the cake cooled too long before flipping. Letting the cake rest for about 10 minutes is the sweet spot, so the topping is set but still soft.

Can I make this cranberry pineapple upside down cake ahead of time?

You can bake it a day ahead and store it covered in the refrigerator. Reheat gently before serving so the topping softens and the flavors come back to life.

Is it normal for the cake to be very moist in the center?

Yes, this cake is meant to be soft and moist, especially near the fruit layer. As long as a toothpick comes out clean from the cake portion, the texture is exactly how it should be.

Can I use pineapple chunks instead of slices?

You can, but slices work best for even caramelization and easier flipping. If you use chunks, spread them in a single layer and expect a slightly more rustic look.

Irresistible Cranberry Pineapple Upside Down Cake (Classic)

Description

A warm, comforting cranberry pineapple upside down cake with a soft spiced crumb and a glossy caramelized fruit topping. Perfect for holidays, family gatherings, or cozy weekends at home.

Ingredients

Scale

1 cup packed brown sugar
1/2 cup butter, melted
1 can (20 ounces) sliced pineapple, drained
1 cup fresh or frozen cranberries
1 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup sour cream
1 cup fresh or frozen cranberries, halved

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Instructions

Preheat the oven to 350°F and generously grease a 13×9-inch baking pan.
Mix the brown sugar and melted butter, then spread evenly over the bottom of the prepared pan.
Arrange the pineapple slices over the sugar mixture, placing a whole cranberry in the center of each slice and scattering remaining cranberries around them.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and allspice.
Add the dry ingredients to the creamed mixture alternately with the sour cream, mixing gently until just combined.
Fold in the halved cranberries, then spoon the batter evenly over the fruit layer.
Bake for 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes, then invert onto a serving plate and serve warm.

Notes

Drain the pineapple well to avoid excess moisture in the topping.
Flip the cake while still warm so the caramelized fruit releases cleanly.
Serve warm or reheat gently before serving for best texture.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 402
Sugar: 36 g
Sodium: 320 mg
Fat: 21 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 84 mg