CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE
This cranberry pineapple upside-down cake is sweet, tangy, and beautifully festive. Topped with caramelised cranberries and pineapple, it’s moist, flavourful, and perfect for holidays, celebrations, or whenever you’re craving a unique twist on a classic dessert.
Ingredients
Topping:
- ½ cup unsalted butter melted
- ¾ cup brown sugar packed
- 1 cup cranberries fresh or frozen
- 6 pineapple rings
Cake Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup pineapple juice
Instructions
- Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan. Pour melted butter into the pan, sprinkle with brown sugar, then arrange pineapple rings and cranberries on top.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
- Combine Batter: Gradually add dry ingredients, alternating with pineapple juice, until smooth.
- Assemble Cake: Pour batter over the prepared topping in the pan and spread evenly.
- Bake: Bake for 40–45 minutes or until a toothpick inserted in the centre comes out clean.
- Cool & Flip: Allow cake to cool for 10 minutes, then invert carefully onto a serving plate.
Notes
- Make Ahead: Bake a day before serving; cover and store at room temperature.
- Customising Flavour: Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
- Serving Suggestions: Serve with whipped cream or vanilla ice cream.
- Storage Tips: Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days.