Cranberry Pineapple Upside-Down Cake

Instructions

Make the Topping

1. Prepare the Pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Melt Butter and Sugar: In a small saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar until dissolved and smooth. Pour into the prepared pan, spreading evenly.
3. Arrange Pineapple and Cranberries: Arrange pineapple slices in a single layer over the melted sugar. Tuck cranberries into the spaces between.

Make the Cake Batter

1. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Beat in eggs one at a time, then stir in vanilla.
3. Combine Wet and Dry: Gradually add dry ingredients to the wet ingredients, alternating with sour cream and reserved pineapple juice, beginning and ending with dry. Mix until just combined.
4. Pour Batter: Carefully pour batter over the pineapple and cranberries, spreading evenly.

Bake the Cake

1. Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10-15 minutes.
2. Invert: Run a knife around the edges. Place a serving platter on top of the pan and carefully invert the cake. Let it sit for a minute, then lift off the pan.

Cook Notes & Tips

• Cooling Time: Let the cake cool for 10-15 minutes before inverting to prevent sticking.
• Pineapple Juice: Don’t forget to save that delicious pineapple juice!
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Recipe Variations

• Nutty Addition: Add 1/4 cup chopped pecans or walnuts for extra crunch.
• Coconut Twist: Stir in 1/4 cup shredded coconut to the batter.
• Spiced Version: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients.

Frequently Asked Questions (FAQs)

Q: Can I use fresh pineapple? A: Yes, but you may need to adjust baking time.

Q: Can I make this ahead? A: Yes, make it a day ahead and store it at room temperature, covered.

Q: Can I freeze this cake? A: Best enjoyed fresh, but you can freeze it for up to 3 months. Thaw at room temperature.

This Cranberry Pineapple Upside-Down Cake is a beautiful and delicious dessert that’s sure to impress! Enjoy!