Cranberry Pineapple Upside-Down Cake

This Cranberry Pineapple Upside-Down Cake is a delightful twist on a classic! Sweet pineapple and tart cranberries are baked under a luscious, buttery caramel glaze. The cake is moist and tender – the perfect complement to the fruity topping. It’s beautiful enough for holidays, yet simple enough for any day you want to impress.

Ingredients

For the Topping

• 1/4 cup unsalted butter
• 1/2 cup packed brown sugar
• 1/2 cup fresh or frozen cranberries
• 1 (20 oz) can pineapple slices, drained (reserve juice)

For the Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup reserved pineapple juice