Cranberry Pineapple Upside-Down Cake for Sweet Memories
This Cranberry Pineapple Upside-Down Cake combines the sweet and tangy flavors of caramelized pineapple and tart cranberries for a delightful dessert.
Equipment
- 9x13 inch baking pan or round cake pan
- Small saucepan
- large mixing bowl
- whisk
- spatula
Ingredients
Fruit Layer
- 1 can (20 oz) Pineapple Slices with juice
- 1.5 cups Fresh or Frozen Cranberries
Cake Batter
- 0.5 cup Unsalted Butter melted
- 1 cup Brown Sugar packed
- 1.5 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 0.5 teaspoon Salt
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 1 cup Buttermilk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking pan with butter and flour.
- Combine cranberries and half the pineapple juice in a saucepan and simmer over medium heat for about 5 minutes.
- Mix melted butter and brown sugar in a bowl until well combined and pour into the baking pan.
- Layer the pineapple slices and cooked cranberries over the brown sugar mixture.
- Whisk together the dry ingredients in a separate bowl.
- In another bowl, mix the wet ingredients until well blended, then combine with the dry ingredients.
- Pour the batter over the fruit layer and spread evenly.
- Bake for approximately 45-50 minutes or until golden brown.
- Allow the cake to cool in the pan for 10-15 minutes before inverting onto a platter.
- Cool completely before slicing and serve.
Notes
Consider using fresh fruits or different toppings for personal customization. Store in a covered container for freshness.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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