Description
A vibrant and festive upside-down cake featuring caramelized pineapple rings and tart cranberries on a buttery sponge.
Ingredients
1/2 cup unsalted butter, melted (for topping)
1 cup light brown sugar, packed
1 can (20 oz) pineapple slices in juice, drained
1.5 cups fresh or frozen cranberries
1.5 cups all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Instructions
Step 1: Preheat oven to 350°F and pour melted butter into a 9-inch cake pan; sprinkle brown sugar evenly over the bottom.
Step 2: Arrange pineapple slices on the sugar and fill gaps/centers with cranberries.
Step 3: Whisk flour, baking powder, and salt in a bowl.
Step 4: Cream softened butter and granulated sugar until fluffy, then beat in eggs and vanilla.
Step 5: Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour.
Step 6: Spread batter over fruit and bake for 45-55 minutes until a toothpick comes out clean.
Step 7: Cool for 10-15 minutes, then invert onto a plate.
Notes
Ensure you flip the cake while the caramel is still warm to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 42g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
