Name: Cranberry Pineapple Upside Down Cake
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Cuisine: American
Ingredients: 6 oz fresh or frozen cranberries.; ½ - 1 cup granulated sugar (to taste).; 1 tbsp orange zest.; 1 tbsp freshly squeezed lemon juice.; Salt and pepper to taste.; ½ cup (4 oz) butter, room temperature.; 1 cup dark brown sugar.; 2 tbsp corn syrup.; 2 tsp pure vanilla extract.; ½ tsp salt.; 6 canned pineapple rings.; 4 large eggs, room temperature.; ¾ cup granulated sugar, divided.; ½ cup (4 oz) butter, room temperature.; ¼ cup dark brown sugar.; 3 tsp pure vanilla extract.; 1 ½ cups unbleached all-purpose flour.; ¼ cup cornstarch.; 1 tsp baking powder.; 1 tsp table salt (or 1 ¼ tsp kosher salt).; ½ cup buttermilk, room temperature.

This Cranberry Pineapple Upside Down Cake is the perfect combination of tangy cranberries, sweet pineapple, and rich caramel. The cranberries add a delightful burst of flavor, while the caramelized pineapple brings sweetness, balanced by the soft cake layer on top. The cake is baked upside down, and when flipped, the golden, caramel-coated fruits make for a stunning presentation. This dessert is ideal for holiday gatherings, family dinners, or any occasion where you want to serve something extra special. With its vibrant colors and incredible flavors, it’s sure to impress!

This Cranberry Pineapple Upside Down Cake is the perfect combination of sweet and tangy, featuring a delicious layer of caramelized fruits topped with a soft, tender cake. The cranberries add a tart burst of flavor, which pairs beautifully with the sweetness of the pineapple and the rich caramel glaze. This cake is baked upside down, allowing the fruits to caramelize and the juices to seep into the cake, creating an irresistible dessert that's perfect for any occasion. Whether you're serving it at a holiday gathering or simply enjoying it with family, this cake is sure to impress with its vibrant flavors and beautiful presentation.

INGREDIENTS

6 oz fresh or frozen cranberries
½ - 1 cup granulated sugar (to taste)
1 tbsp orange zest
1 tbsp freshly squeezed lemon juice
Salt and pepper to taste
½ cup (4 oz) butter, room temperature
1 cup dark brown sugar
2 tbsp corn syrup
2 tsp pure vanilla extract
½ tsp salt
6 canned pineapple rings
4 large eggs, room temperature
¾ cup granulated sugar, divided
½ cup (4 oz) butter, room temperature
¼ cup dark brown sugar
3 tsp pure vanilla extract
1 ½ cups unbleached all-purpose flour
¼ cup cornstarch
1 tsp baking powder
1 tsp table salt (or 1 ¼ tsp kosher salt)
½ cup buttermilk, room temperature

INSTRUCTIONS

Step 1:: Preheat Oven: Preheat the oven to 350°F (175°C).
Step 2:: Prepare Cranberry Sauce: In a saucepan, cook cranberries, ½ cup sugar, orange zest, and lemon juice over medium-high heat until cranberries burst. Taste and adjust the sweetness by adding more sugar if needed, season with salt and pepper, and let the sauce cool.
Step 3:: Prepare Cake Pans: Grease two 9-inch round cake pans and line with parchment paper. Set aside.
Step 4:: Make Caramel Glaze: In a bowl, beat butter, dark brown sugar, corn syrup, vanilla, and salt until fluffy. Divide the caramel mixture between the prepared pans and spread it evenly over the bottom.
Step 5:: Top with Fruit: Arrange the pineapple rings on top of the caramel glaze and spoon cranberry sauce over the pineapple rings.
Step 6:: Prepare Cake Batter: Separate the eggs. In a clean bowl, beat egg whites with ¼ cup of granulated sugar until stiff peaks form. Set aside. In another bowl, cream the butter, remaining granulated sugar, and dark brown sugar until light and fluffy. Add vanilla and egg yolks, mixing well. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. Gently fold in the beaten egg whites.
Step 7:: Bake the Cakes: Divide the batter between the prepared pans, spreading it gently over the fruit and caramel. Place the pans on a lined baking sheet and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8:: Cool and Invert: Let the cakes cool in the pans for 10 minutes. Run a knife around the edges to loosen, then invert onto serving plates. Remove the parchment paper.

Serving and Storage Tips

This cake is best served warm, right after it’s inverted, but it can also be stored in the fridge for up to 3 days.
To reheat, place slices in the microwave for 15-20 seconds to refresh the caramel topping.

Helpful Notes

Be sure to grease and line the pans well to make inverting the cakes easier and to ensure the caramel and fruit stay intact.
For an extra touch, garnish with fresh cranberries and pineapple slices before serving.

Tips from Well-Known Chefs

To achieve a perfectly caramelized top, let the cakes cool in the pans for just 10 minutes before inverting. Waiting too long may cause the caramel to stick.

FAQs

Can I make this cake ahead of time?

Yes, you can make the cakes a day in advance. Just reheat them before serving to refresh the caramel layer.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Just make sure to slice it thinly to ensure it caramelizes well during baking.

How do I prevent the cake from sticking to the pan?

Make sure to grease and line your cake pans with parchment paper to prevent sticking. Running a knife around the edges before inverting will also help release the cake.

Summary

Cranberry Pineapple Upside Down Cake is a delightful blend of tangy cranberries, sweet pineapple, and caramel goodness. Perfect for holiday desserts or family gatherings!