Cranberry Pineapple Upside-Down Cake

Why You’ll Love This Recipe

• Holiday flair: The festive combination of cranberries and pineapple brings a pop of color and flavor to your table.
• Perfect balance: Sweet caramel glaze meets tangy cranberries for a dessert that’s rich but not overly sweet.
• Impressive and easy: While it looks sophisticated, this cake is surprisingly simple to make.
• Make-ahead friendly: Prepare in advance and serve stress-free during your event.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cranberry Sauce:

• Fresh or frozen cranberries
• Granulated sugar
• Orange zest
• Freshly squeezed lemon juice
• Pinch of salt

For the Caramel Glaze and Pineapple:

• Butter, softened
• Dark brown sugar
• Corn syrup
• Pure vanilla extract
• Salt
• Sliced rings of canned pineapple

For the Cake:

• Large eggs, at room temperature
• Granulated sugar
• Butter, softened
• Dark brown sugar
• Pure vanilla extract
• Unbleached all-purpose flour
• Cornstarch
• Baking powder
• Table salt or kosher salt
• Buttermilk, at room temperature

Directions

1. Prepare the Cranberry Sauce:
   In a small saucepan, combine cranberries, sugar, orange zest, lemon juice, and a pinch of salt. Cook over medium heat, stirring occasionally, until cranberries burst and the sauce thickens (8-10 minutes). Let cool.
2. Make the Caramel Glaze:
   Melt butter in a saucepan over medium heat. Stir in brown sugar, corn syrup, vanilla extract, and salt. Cook until smooth and bubbly. Pour evenly into a greased 9-inch round cake pan.
3. Arrange the Topping:
   Place pineapple rings over the caramel glaze, slightly overlapping them. Add dollops of cranberry sauce into the center of each pineapple ring and between the rings.
4. Make the Cake Batter:
   Beat eggs with 1/4 cup sugar on high speed until pale and thick (5 minutes). In another bowl, cream butter, remaining sugar, and brown sugar until fluffy. Add vanilla extract. Gradually mix in flour, cornstarch, baking powder, and salt, alternating with buttermilk, until smooth. Gently fold the egg mixture into the batter.
5. Assemble and Bake:
   Pour the batter over the topping in the prepared pan. Spread evenly. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Flip:
   Let the cake cool in the pan for 10-15 minutes. Carefully invert it onto a serving plate, allowing the caramel glaze to drip over the sides.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Cooling Time: 15 minutes
• Total Time: Approximately 1 hour and 25 minutes

Variations

• Berries: Swap cranberries for cherries or raspberries for a different flavor profile.
• Citrus: Enhance the citrus flavor by adding lemon or orange zest to the cake batter.
• Alcohol-infused: Soak the pineapple rings in rum or brandy for an adult version.
• Nutty crunch: Sprinkle chopped pecans or walnuts over the caramel glaze before adding the pineapple rings.

Storage/Reheating

• Storage: Cover the cake and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheating: Warm slices in the microwave for 10-15 seconds to restore the caramel’s gooey texture.
• Freezing: Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Slice it thinly and cook briefly in a sugar syrup to soften before using.

2. Can I make this cake gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend and check that other ingredients are gluten-free.

3. How can I prevent the cake from sticking to the pan?

Grease the pan thoroughly and use parchment paper for added security.

4. Can I prepare the cranberry sauce in advance?

Absolutely! Make it up to 3 days ahead and refrigerate until needed.

5. What if I don’t have buttermilk?

Use a buttermilk substitute: mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar, let it sit for 5 minutes, and use as directed.

6. How do I know when the cake is done baking?

Insert a toothpick into the center; if it comes out clean, the cake is done.

7. Can I use white sugar instead of dark brown sugar for the glaze?

Dark brown sugar is recommended for its rich flavor, but light brown sugar can work as a substitute.

8. Can I make this cake in a different pan size?

Yes, adjust the baking time if using a different size. For a smaller or larger pan, monitor the cake closely.

9. What’s the best way to flip the cake?

Place a plate over the pan, hold them firmly together, and flip quickly but carefully.

10. Can I skip the cranberry sauce?

Yes, but the sauce adds a unique tartness that complements the sweet pineapple and caramel glaze.

Conclusion

Cranberry Pineapple Upside-Down Cake is a show-stopping dessert that’s perfect for the holidays or any occasion. With its vibrant colors, tangy cranberries, and buttery caramel glaze, this cake is a feast for both the eyes and the palate. Whether you follow the classic recipe or add your own twist, this cake will be a memorable centerpiece at your table.

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