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