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Cranberry Pineapple Upside-Down Cake

Cranberry Pineapple Upside Down Cake

A festive twist on the classic upside-down cake featuring caramelized pineapple slices and tart cranberries baked beneath a soft vanilla cake. Sweet, tangy, and perfect for holidays or make-ahead entertaining.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 8 slices pineapple slices, drained
  • 1 cup fresh cranberries
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch square cake pan
  • mixing bowls
  • whisk
  • Electric mixer or hand mixer
  • measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square cake pan. Pour melted butter into the pan and sprinkle evenly with brown sugar.
  2. Arrange pineapple slices in a single layer over the sugar mixture. Scatter cranberries evenly in the gaps.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. Cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  5. Add dry ingredients alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
  6. Pour batter evenly over the fruit layer. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then invert onto a serving plate. Cool slightly before slicing.

Notes

  • Use fresh cranberries for best texture and flavor
  • Avoid overmixing to keep the cake light and tender
  • Serve warm for the best caramel texture
  • Ideal for make-ahead entertaining