Description
Delight your holiday guests with this Cranberry Pineapple Upside-Down Cake, a vibrant and festive dessert featuring tangy cranberries, caramelized pineapple, and a moist, buttery cake. Perfect for holiday gatherings or any special occasion, this show-stopping cake is as delicious as it is stunning.
Ingredients
For the Cranberry Sauce:
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 tsp orange zest
- 1 tbsp freshly squeezed lemon juice
- Pinch of salt
For the Caramel Glaze and Pineapple:
- 1/4 cup butter, softened
- 1/2 cup dark brown sugar
- 1 tbsp corn syrup
- 1 tsp pure vanilla extract
- Pinch of salt
- 5–6 canned pineapple rings
For the Cake Batter:
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar (divided)
- 1/2 cup butter, softened
- 1/4 cup dark brown sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 1 tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp table salt or kosher salt
- 1/2 cup buttermilk, at room temperature
Instructions
- Prepare the Cranberry Sauce:
- Combine cranberries, sugar, orange zest, lemon juice, and salt in a saucepan.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens (8–10 minutes). Let cool.
- Make the Caramel Glaze:
- Melt butter in a saucepan over medium heat. Stir in brown sugar, corn syrup, vanilla, and salt.
- Cook until smooth and bubbly, then pour evenly into a greased 9-inch round cake pan.
- Arrange the Topping:
- Layer pineapple rings over the caramel glaze, slightly overlapping.
- Spoon cranberry sauce into the center of each pineapple ring and in between rings.
- 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.
- 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.
- Cool and Flip:
- Let the cake cool in the pan for 10–15 minutes. Carefully invert onto a serving plate.
Notes
- For added flavor, soak pineapple rings in rum or brandy before use.
- Substitute cranberries with cherries for a sweeter version.
- Use parchment paper in the pan for easier release.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
