Cranberry Pineapple Upside Down Cake

If you’re looking for a delightful dessert that brings a burst of flavor and nostalgia, let me introduce you to my treasured Cranberry Pineapple Upside Down Cake. This charming treat combines the tartness of cranberries with sweet pineapple slices, all enveloped in a luscious caramel glaze. It’s perfect for any occasion—whether it’s a cozy weeknight dinner or a festive family gathering, this cake is sure to impress.

What makes this recipe even more special is how it captures the essence of both summer and winter flavors. The tropical notes of pineapple paired with the seasonal touch of cranberries create a cake that feels right at home on your holiday table or during sunny picnics alike. Plus, it’s easy to whip up, making it a go-to favorite in my kitchen.

Why You’ll Love This Recipe

• Quick to prepare: With simple steps and straightforward ingredients, you’ll have this cake baking in no time.
• Family-friendly appeal: Everyone loves the sweet and tart combination—it’s a hit with kids and adults alike!
• Make-ahead convenience: You can prepare the cranberry sauce ahead of time, saving you effort when it’s time to bake.
• Deliciously unique: This is not your everyday cake! The layers of fruit bring an exciting twist to traditional desserts.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully in this recipe. No complicated shopping list here—just good things you can feel good about using!

For the Cranberry Sauce:

• 6 oz fresh or frozen cranberries (see note)
• 1/2 – 1 cup (100 – 200 grams) granulated sugar
• 1 tablespoon orange zest
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper, to taste

For the Glaze:

• 1/2 cup (4 ounces) butter, at room temperature
• 1 cup (213 grams) dark brown sugar
• 2 tablespoons (39 grams) corn syrup
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon table salt, OR 3/4 teaspoon kosher salt
• 6 sliced rings of canned pineapple

For the Cake Batter:

• 4 large eggs, at room temperature
• 3/4 cup (175 grams) granulated sugar, divided
• 1/2 cup (4 ounces) butter
• 1/4 cup (53 grams) dark brown sugar
• 1 tablespoon pure vanilla extract
• 1 1/2 cups (180 grams) unbleached all-purpose flour
• 1/4 cup (28 grams) cornstarch
• 1 tsp baking powder
• 1 teaspoon table salt, OR 1 1/2 teaspoons kosher salt
• 1/2 cup (113 grams) buttermilk, at room temperature

Variations

This recipe is quite flexible! Feel free to get creative with these fun variations:

• Swap the fruit: Use peaches or berries instead of pineapple and cranberries for different flavor profiles.
• Add spices: Sprinkle in cinnamon or nutmeg for a warm twist that’s perfect for fall or winter.
• Try different sugars: Experiment with coconut sugar for a deeper flavor or maple syrup in place of corn syrup.

How to Make Cranberry Pineapple Upside Down Cake

Step 1: Prepare the Sauce

Start by combining most of your cranberries with sugar, orange zest, and lemon juice in a heavy-bottomed saucepan. Cooking them over medium-low heat allows the cranberries to soften and release their juices. When they burst after increased heat, they create a vibrant sauce that will add moisture and tartness to our cakes.

Step 2: Cool the Sauce

Once your cranberry sauce is ready, reduce the heat and stir in some reserved cranberries for added texture. Taste as you go! Adjusting sweetness here is key—some like it tart while others may prefer it sweeter. Letting it cool ensures it thickens nicely before we layer it into our cakes.

Step 3: Prepare Your Pans

While your sauce cools down, prep those springform pans! Greasing them well ensures our cakes won’t stick later on. Adding parchment paper helps catch any drips from our delicious glaze. Trust me; this step saves you from a messy oven!

Step 4: Mix Up That Glaze

In an electric mixer, beat together your glaze ingredients until light and fluffy. This glaze adds richness and depth to each bite—every layer counts when it comes to creating that irresistible flavor combination!

Step 5: Assemble Layers

Now comes the fun part! Evenly divide your glaze among the pans and spread out that lovely cranberry sauce over top. Gently press down those pineapple rings—this will help achieve that beautiful presentation once we flip them over after baking.

Step 6: Make the Batter

Time to whip up that buttery cake batter! Beat together eggs with butter and sugars until fluffy; then alternate adding dry ingredients with buttermilk. Folding in beaten egg whites gives our cakes that light texture everyone loves.

Step 7: Bake Away!

After dividing your batter into prepared pans, pop them into a preheated oven until golden brown. The aroma filling your kitchen will be nothing short of heavenly!

Step 8: Flip and Serve

Once baked, let them rest briefly before flipping onto plates so that luscious glaze seeps into those warm cakes. Serve immediately for maximum delight!

And there you have it—a beautiful Cranberry Pineapple Upside Down Cake ready to make its way into your hearts and homes! Enjoy every delicious slice!

Pro Tips for Making Cranberry Pineapple Upside Down Cake

Making this delightful cake can be a breeze with a few tips up your sleeve! Here are some secrets to ensure your mini cakes turn out perfectly every time.

• Use room temperature ingredients – Ensuring that your butter, eggs, and buttermilk are at room temperature helps the batter mix more smoothly, resulting in a lighter texture.
• Don’t skip the parchment paper – Lining your pans with parchment paper not only makes removal easier but also prevents any sticky glaze from ruining your cakes.
• Taste as you go – When making the cranberry sauce, tasting it before adding more sugar lets you customize the tartness to your liking, creating a balanced flavor in the final dish.
• Fold gently – When incorporating egg whites into the batter, be gentle to maintain their volume. This step is key for achieving that lovely light and airy cake texture.
• Cool slightly before serving – Allowing the cakes to cool for just a few minutes after baking helps them set properly and makes them easier to handle when flipping them onto plates.

How to Serve Cranberry Pineapple Upside Down Cake

Presenting your Cranberry Pineapple Upside Down Cake can be just as enjoyable as baking it! With a few thoughtful touches, you can create an inviting dessert experience.

Garnishes

• Fresh mint leaves – Adding a sprig of fresh mint on top gives a pop of color and adds freshness that beautifully contrasts with the sweet flavors of the cake.
• Powdered sugar dusting – A light dusting of powdered sugar not only enhances visual appeal but also adds a touch of sweetness without overwhelming the cake’s natural flavors.

Side Dishes

• Vanilla ice cream – A scoop of creamy vanilla ice cream serves as a perfect complement, providing a cool contrast to the warm cake while enhancing the overall indulgence.
• Whipped coconut cream – For those looking for a dairy-free option, whipped coconut cream adds a luscious texture that pairs wonderfully with the tart cranberries and sweet pineapple.
• Fruit salad – A refreshing fruit salad made with seasonal fruits can provide a bright and zesty side that balances out the richness of the cake.
• Herb-infused tea – Serving your mini cakes alongside a warm cup of herbal or chamomile tea creates a cozy atmosphere and enhances the fruity notes in your dessert.

With these ideas in mind, you’re all set for an unforgettable dessert experience that will leave everyone asking for seconds! Enjoy baking, serving, and sharing this delightful treat.

Make Ahead and Storage

This Cranberry Pineapple Upside Down Cake is perfect for meal prep! You can easily make it in advance and have it ready for a delightful dessert throughout the week or for any special occasion.

Storing Leftovers

• Allow the cakes to cool completely before storing.
• Place them in an airtight container at room temperature for up to 1 day.
• For longer storage, refrigerate them in an airtight container for up to 3 days.

Freezing

• Wrap each cooled cake tightly in plastic wrap.
• Place the wrapped cakes in a freezer-safe container or bag.
• Freeze for up to 2 months. Be sure to label with the date!

Reheating

• To reheat, remove the cake from the refrigerator or freezer and unwrap it.
• Microwave on 50% power for 20-30 seconds until warmed through.
• Serve warm for a delicious experience that feels freshly baked!

FAQs

Here are some common questions you might have about making this delightful dessert.

Can I use fresh cranberries for the Cranberry Pineapple Upside Down Cake?

Yes! Fresh cranberries work wonderfully in this recipe. Just be sure to cook them down properly with sugar to create that sweet-tart cranberry sauce.

How do I store my Cranberry Pineapple Upside Down Cake?

Store your cake at room temperature for up to a day, or refrigerate it in an airtight container for up to three days. For longer storage, freeze it and reheat when you’re ready to enjoy!

What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

Can I make mini versions of the Cranberry Pineapple Upside Down Cake?

Absolutely! This recipe is designed for individual-sized cakes, so feel free to bake them in smaller pans as described!

Final Thoughts

I hope you enjoy making this festive Cranberry Pineapple Upside Down Cake as much as I do! It’s not only visually stunning but also bursting with flavors that perfectly balance sweetness and tartness. Whether it’s a holiday gathering or just a cozy night at home, this cake is sure to impress. Happy baking, and may your kitchen be filled with joy and delicious aromas!