Cranberry Pineapple Upside-Down Cake

This Cranberry Pineapple Upside-Down Cake is a festive twist on a classic dessert, perfect for holidays or any special occasion! The tart cranberries and sweet pineapple, caramelized in a rich, buttery topping, create a delicious contrast with the moist vanilla cake. It’s as visually appealing as it is tasty – guaranteed to impress your guests! Serve warm with whipped cream or vanilla ice cream for an extra special treat.

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)

Ingredients

For the Topping

• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 cup fresh or frozen cranberries
• 1 can (20 oz) pineapple slices, drained

For the Cake

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk