Juicy Cranberry Pineapple Upside Down Cake Recipe: Sweet Bliss

Sweet memories of childhood baking often center around this delightful cranberry pineapple upside down cake that brings comfort and joy to any gathering.

Warm spices and vibrant fruit create a perfect harmony in this classic dessert.

Clusters of ruby-red cranberries nestled between golden pineapple rings make an irresistible visual feast.

Moist layers of tender cake promise a delectable experience with every forkful.

Buttery caramelized edges add a rich complexity that elevates this nostalgic treat beyond ordinary sweets.

Home bakers love how simple ingredients can produce such a stunning centerpiece.

Prepare to impress everyone at the table with this mouthwatering masterpiece that guarantees smiles and second helpings.

Stock Up for Cranberry Pineapple Cake

• All-Purpose Flour: A key ingredient that provides structure and texture to the cake.
• Cornstarch: Helps create a tender and soft cake crumb.
• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Pineapple Rings: Adds tropical sweetness and creates a beautiful design on the cake's surface.
• Fresh Cranberries: Provides a tart and vibrant flavor contrast to the sweet caramel.
• Dark Brown Sugar: Creates a rich, deep caramel glaze with a molasses-like flavor.
• Corn Syrup: Helps create a smooth and glossy caramel texture.
• Butter: Adds richness and helps create the caramel glaze.

• Eggs: Provide structure, richness, and help bind the cake together.
• Buttermilk, Vanilla Extract, Granulated Sugar, Orange Zest, Lemon Juice: Add moisture, flavor, sweetness, and brightness to the cake.

Bake Cranberry Pineapple Cake Magic

Step 1: Warm Up The Oven

Turn your oven to 350F (175C) and get ready for baking magic.

Step 2: Create Vibrant Cranberry Sauce

Combine cranberries, sugar, orange zest, and lemon juice in a saucepan.

Cook over medium-high heat until cranberries burst and transform into a luscious sauce.

Taste and adjust sweetness, then set aside to cool.

Step 3: Prepare Cake Vessels

• Grease two 9-inch round cake pans
• Line with parchment paper
• Ensure smooth release later

Step 4: Whip Up Caramel Glaze

• Butter
• Dark brown sugar
• Corn syrup
• Vanilla
• Salt

Distribute glaze evenly across pan bottoms.

Step 5: Decorate With Fruity Layers

Artfully place pineapple rings over caramel glaze.

Generously spoon cranberry sauce across pineapple rings.

Step 6: Mix Dreamy Cake Batter

Separate eggs.

Whip egg whites with sugar until stiff peaks form.

• Butter
• Granulated sugar
• Dark brown sugar

Add vanilla and egg yolks.

• Flour
• Cornstarch
• Baking powder
• Salt

Alternate adding dry ingredients and buttermilk.

Gently fold in egg whites.

Step 7: Bake To Perfection

Pour batter over fruit layers.

Bake on lined baking sheet for 35 minutes.

Check doneness with toothpick test.

Step 8: Reveal And Serve

Cool cakes 10 minutes in pans.

Loosen edges with knife.

Invert onto serving plates.

Peel off parchment paper.

Enjoy your masterpiece!

Top Tips for Cranberry Pineapple Cake

• Arrange pineapple rings and cranberry sauce with precision to create a visually stunning and flavorful base for the cake.
• Whip egg whites separately to soft peaks for an incredibly light, airy cake texture that melts in your mouth.
• Ensure even spreading of caramel mixture to guarantee a consistent, glossy bottom layer when the cake is inverted.
• Use buttermilk to keep the cake tender and prevent dryness, creating a perfectly moist crumb every time.
• Carefully fold beaten egg whites into the batter to maintain their volume and create a delicate, fluffy cake structure.

Cranberry Pineapple Cake Mix-Up Ideas

• Gluten-Free Version: Replace all-purpose flour with a gluten-free blend and use cornstarch to maintain cake's tender texture.
• Vegan Adaptation: Swap eggs with aquafaba or flax eggs, use plant-based butter and dairy-free buttermilk alternative for a compassionate dessert.
• Tropical Fruit Swap: Substitute pineapple with mango or passion fruit rings, keeping the cranberry sauce for a vibrant flavor profile.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of traditional sugar, reducing overall calorie content while maintaining cake's deliciousness.

Make Cranberry Pineapple Cake Shine

• Festive Dessert Centerpiece: Serve this cake as a stunning showstopper at holiday gatherings or special celebrations, creating a delightful conversation piece.
• Scoop of Comfort: Pair each slice with a generous scoop of vanilla bean ice cream, letting the cold creaminess complement the warm, tangy cake.
• Breakfast Twist: Transform leftovers into a decadent morning treat by warming a slice and drizzling with extra cranberry sauce or a touch of maple syrup.
• Elegant Beverage Pairing: Accompany the cake with a hot cup of spiced chai tea or a glass of sparkling prosecco to enhance the dessert's complex flavor profile.

Cranberry Pineapple Cake: Store Smart

• Store cooled cake covered with plastic wrap or in an airtight container for up to 4 days in the refrigerator. Seal tightly to prevent moisture loss and maintain freshness.
• Wrap individual cake slices in plastic wrap, then place in freezer-safe container. Freeze for up to 2 months. Thaw overnight in refrigerator before serving.
• Remove cake from refrigerator 30 minutes before serving to allow natural warming and restore soft texture.
• Gently reheat individual slices in microwave for 10-15 seconds on low power to prevent drying out. Alternatively, warm in preheated 300°F oven for 5-7 minutes until slightly heated through.

FAQs

• How do I prevent the cake from sticking to the pan?

Grease the cake pans thoroughly and line them with parchment paper. After baking, let the cakes cool for 10 minutes, then run a knife around the edges to loosen before inverting onto serving plates.

• Can I use fresh or frozen cranberries?

Both fresh and frozen cranberries work perfectly for this recipe. If using frozen, there’s no need to thaw them before cooking the cranberry sauce.

• What makes the cake's texture so light?

The secret is separating the eggs and whipping the egg whites with sugar until stiff peaks form. Then gently folding these whites into the batter creates an incredibly soft, airy texture.

Cranberry Pineapple Upside Down Cake Highlights

• Craft a Colorful Dessert: Wow guests with a stunning cake that showcases vibrant cranberries and golden pineapple in a beautiful, eye-catching presentation.
• Embrace Flavor Complexity: Enjoy the perfect balance of sweet caramel, tangy cranberries, and juicy pineapple that creates a multi-dimensional taste experience.
• Master a Showstopping Technique: Learn the impressive skill of creating an upside-down cake that transforms from pan to plate with a dramatic and delicious reveal.
• Customize with Ease: Adapt the recipe by adjusting sugar levels or experimenting with different fruit combinations to suit personal taste preferences.

Cranberry Pineapple Upside Down Cake Recipe

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4.7 from 21 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Cranberry pineapple upside down cake brings tropical delight to classic dessert lovers. Sweet-tart berries and caramelized pineapple rings create a stunning symphony of flavors that will transport you to a culinary paradise.

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Ingredients

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Main Ingredients:

• 4 large eggs, room temperature
• 6 ounces (170 grams) fresh or frozen cranberries
• 6 canned pineapple rings
• 1 1/2 cups unbleached all-purpose flour

Sugar and Sweeteners:

• 1 cup granulated sugar (to taste)
• 1 cup dark brown sugar
• 1/4 cup dark brown sugar
• 3/4 cup granulated sugar, divided
• 2 tablespoons corn syrup

Baking and Flavor Ingredients:

• 1/2 cup (4 ounces or 113 grams) butter, room temperature
• 1/2 cup (4 ounces or 113 grams) butter, room temperature
• 1/2 cup buttermilk, room temperature
• 1/4 cup cornstarch
• 1 tablespoon orange zest
• 1 tablespoon freshly squeezed lemon juice
• 3 teaspoons pure vanilla extract
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon table salt (or 1 1/4 teaspoon kosher salt)
• 1/2 teaspoon salt
• Salt and pepper to taste

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Instructions

1. Warm the oven to 350°F (175°C), preparing for a delectable baking adventure.
2. Craft a vibrant cranberry sauce by simmering cranberries with orange zest and lemon juice over medium-high heat until the berries burst and release their tangy essence. Adjust sweetness and let cool.
3. Generously coat two 9-inch round cake pans with grease and line with parchment paper to ensure effortless cake release.
4. Whip together butter, dark brown sugar, corn syrup, vanilla, and salt until a luxurious caramel glaze forms. Distribute evenly across the pan bottoms.
5. Artfully place pineapple rings atop the caramel glaze, then dollop the prepared cranberry sauce between and around the rings.
6. Separate eggs with precision. Whisk egg whites with sugar until stiff peaks emerge. In another bowl, cream butter and sugars until light and airy. Incorporate vanilla and egg yolks. In a separate bowl, combine flour, cornstarch, baking powder, and salt. Alternately mix dry ingredients and buttermilk into the butter mixture. Gently fold in the whipped egg whites.
7. Carefully divide batter between prepared pans, spreading gently over the fruit layer. Bake on a lined baking sheet for 35 minutes, or until a toothpick comes out clean.
8. Allow cakes to rest in pans for 10 minutes. Trace edges with a knife, then confidently invert onto serving plates. Peel away parchment paper to reveal the stunning upside-down masterpiece.

Notes

• Choose ripe, firm pineapples for the best texture and sweetness, ensuring they complement the tangy cranberry sauce.
• Whip egg whites separately to create a lighter, more airy cake texture that melts in your mouth.
• Adjust sugar levels in the cranberry sauce based on the fruit’s natural tartness, allowing for a perfect balance of sweet and tangy flavors.
• Allow the cakes to cool slightly before inverting to prevent breaking and maintain the beautiful fruit topping design.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 315 kcal
• Sugar: 32 g
• Sodium: 190 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 44 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 75 mg