Description
This upside-down cake balances tart cranberries and sweet pineapple in a moist, rich batter. Topped with a golden caramelized fruit layer, it’s a stunning dessert for gatherings or holidays. Ready in just over an hour, it serves a crowd and looks as impressive as it tastes.
Ingredients
For the Topping:
½ cup butter, melted
1 cup brown sugar
1 ½ cups fresh or thawed cranberries
1 can (20 oz) pineapple slices, drained (or fresh pineapple, sliced)
For the Cake Batter:
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup granulated sugar
3 large eggs
2 tsp vanilla extract
¾ cup milk
Instructions
Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking pan.
In a small bowl, combine melted butter and brown sugar. Spread evenly in the bottom of the pan.
Arrange cranberries and pineapple slices over the butter-sugar mixture in a single, decorative layer. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat eggs, granulated sugar, and vanilla extract until light and fluffy.
Gradually add the dry ingredients to the egg mixture, alternating with milk. Mix just until combined.
Pour the batter over the fruit layer, spreading it evenly with a spatula.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes. Run a knife along the edges to loosen, then invert onto a serving platter.
Allow to cool before serving. Top with whipped cream or caramel if desired.
Notes
Use fresh or frozen cranberries (thawed and drained) to avoid excess moisture.
Canned pineapple can replace fresh—just drain it well.
Avoid overbaking to maintain moisture.
Cover edges with foil in the last 10 minutes if they brown too fast.
Best served slightly warm with whipped cream or caramel.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: cranberry pineapple dessert, upside-down cake, holiday cake, moist fruit cake, cranberry cake recipe