This Cranberry Pineapple Upside-Down Cake combines the tartness of cranberries with the sweet, tropical flavor of pineapple, making it an irresistible dessert. Topped with a buttery caramelized brown sugar glaze and served warm with vanilla ice cream, it’s a crowd-pleaser for any occasion!
Why You’ll Love This Recipe:
- Tropical and Tart: The pineapple and cranberries create a balance of sweet and tangy flavors.
- Caramelized Goodness: The brown sugar and butter create a rich, sweet glaze that soaks into the cake.
- Easy to Make: Using a boxed cake mix makes this dessert quick to prepare, without sacrificing flavor.
Ingredients:
- 1/2 cup butter
- 1 cup packed brown sugar
- 1 can (20 ounces) pineapple slices (drained)
- 1/2 cup chopped pecans
- 1/2 cup fresh or frozen cranberries
- 1 package yellow cake mix (prepared according to package instructions)
- Vanilla ice cream (optional, for serving)
Directions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
Step 2: Prepare the Baking Dish
- In a 13×9-inch baking dish, melt 1/2 cup of butter in the oven as it preheats (about 5 minutes).
Step 3: Arrange the Pineapple and Toppings
- Sprinkle 1 cup of packed brown sugar evenly over the melted butter in the dish.
- Arrange pineapple slices on top of the brown sugar, ensuring they fit snugly.
- Place cranberries and chopped pecans in the spaces between the pineapple slices and on top of the pineapple.
Step 4: Prepare and Pour the Cake Batter
- Prepare the yellow cake mix according to the package instructions.
- Pour the cake batter over the pineapple mixture, spreading it evenly to cover the fruits and nuts.
Step 5: Bake the Cake
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 6: Cool and Invert
- Allow the cake to cool for about 10 minutes in the pan before carefully inverting it onto a serving platter. This step will reveal the caramelized pineapple and cranberry topping.
Step 7: Serve and Enjoy!
- Serve the cake warm, optionally with a scoop of vanilla ice cream on the side for extra indulgence.
Prep Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 12
Tips:
- Use Fresh Cranberries: If you use fresh cranberries, they’ll add a wonderful burst of flavor and color.
- Cake Variations: If you want a richer flavor, substitute the yellow cake mix with a butter cake mix.
- Toppings: For a festive touch, garnish with additional pecans or a drizzle of caramel sauce.
- Storage: Store leftovers in an airtight container at room temperature for 2-3 days.
Conclusion:
This Cranberry Pineapple Upside-Down Cake is the perfect balance of tropical sweetness and tartness, making it an exciting twist on the classic upside-down cake. With its beautiful presentation and irresistible flavor, it’s sure to be the star of any dessert table!
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Cranberry Pineapple Upside-Down Cake
- Total Time: 50-55 minutes
- Yield: 12 1x
Description
This fruity twist on the classic upside-down cake combines the tartness of cranberries with the sweetness of pineapple, all atop a rich brown sugar and butter base. The result is a beautiful and flavorful dessert that’s perfect for holidays or any occasion, especially when paired with a scoop of vanilla ice cream.
Ingredients
Scale
- 1/2 cup butter
- 1 cup packed brown sugar
- 1 can (20 ounces) pineapple slices, drained
- 1/2 cup chopped pecans
- 1/2 cup fresh or frozen cranberries
- 1 package yellow cake mix
- Vanilla ice cream (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a 13×9-inch baking dish, melt the butter in the oven.
- Once melted, sprinkle the brown sugar evenly over the butter.
- Arrange pineapple slices on top of the brown sugar, slightly overlapping if needed.
- Scatter cranberries and chopped pecans in between the pineapple rings.
- Prepare the cake mix according to the package instructions.
- Pour the cake batter evenly over the pineapple mixture.
- Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool for 10 minutes before inverting onto a serving platter.
- Serve warm, with a scoop of vanilla ice cream if desired.
Notes
- If fresh cranberries are unavailable, you can use frozen cranberries.
- The cake is best served warm, but leftovers can be stored in the fridge for up to 3 days.
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the cake batter.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes