Instructions
Step 1: Prepare the Topping
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9-inch round cake pan, tilting to spread evenly.
- Sprinkle brown sugar evenly over the butter.
- Arrange pineapple slices in a single layer. Place cranberries in the gaps.
Step 2: Prepare the Cake Batter
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing well. Stir in vanilla.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream and milk, beginning and ending with dry ingredients. Mix until just combined.
Step 3: Assemble and Bake
- Pour batter over the topping, spreading evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10-15 minutes before inverting onto a serving plate. Cool completely before serving.
Cook Notes & Tips
- Pineapple: Drain pineapple slices well to prevent a soggy cake.
- Cranberries: Fresh or frozen work equally well.
- Cooling: Cooling in the pan helps the topping set, making it easier to invert.
Recipe Variations
- Nutty Topping: Add chopped pecans or walnuts for extra crunch.
- Coconut Twist: Add 1/2 cup shredded coconut to the batter.
- Spiced Version: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the batter.
Frequently Asked Questions (FAQs)
Q: Can I use fresh pineapple? A: Yes, just slice evenly and drain excess juice.
Q: How do I store leftovers? A: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Reheat slices as needed.
Q: Can I make this ahead? A: Yes, make it a day in advance and store it covered at room temperature.
This Cranberry Pineapple Upside-Down Cake is a beautiful and delicious dessert perfect for any occasion. Enjoy this festive twist on a classic!
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