Cranberry Pineapple Upside-Down Cake is a stunning twist on the classic pineapple upside-down cake, combining the tropical sweetness of pineapple with the bright, tangy pop of cranberries. This cake is not only beautiful to look at, but also perfectly balanced in flavor—sweet, tart, buttery, and moist all at once.
Ideal for holidays, family gatherings, or weekend baking, this dessert delivers a festive look with minimal effort. When flipped, the caramelized fruit topping creates a glossy, jewel-toned finish that makes this cake an instant showstopper on any dessert table.
Why You’ll Love This Cranberry Pineapple Upside-Down Cake
- Sweet and tart flavor balance
- Moist, buttery cake with caramelized fruit topping
- Beautiful presentation with minimal decorating
- Perfect for holidays and special occasions
- Made with simple pantry ingredients
Why You Should Try This Recipe
If you enjoy classic desserts with a modern, seasonal twist, this recipe is for you. Cranberries add a refreshing contrast to the sweetness of pineapple, making this cake less sugary and more complex in flavor. It’s an easy way to impress guests without advanced baking skills.
Ingredients You’ll Need
For the Fruit Topping
- Unsalted butter
- Brown sugar
- Fresh or frozen cranberries
- Pineapple slices (fresh or canned, drained)
- Pineapple juice (reserved if using canned)
For the Cake Batter
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
- Pineapple juice
How to Make Cranberry Pineapple Upside-Down Cake
- Prepare the Pan
Preheat oven to 175°C (350°F). Melt butter in a round cake pan. Sprinkle brown sugar evenly over the butter. - Arrange the Fruit
Place pineapple slices on top of the sugar mixture. Fill gaps with cranberries, spreading them evenly. - Mix Dry Ingredients
In a bowl, whisk flour, baking powder, and salt. - Cream Butter and Sugar
Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. - Combine Batter
Add dry ingredients alternately with milk and pineapple juice, mixing until smooth. - Assemble
Carefully spread batter over the fruit layer. - Bake
Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean. - Flip the Cake
Let rest 10 minutes, then invert onto a serving plate. Cool slightly before slicing.
Nutritional Information (Approx. per Slice)
- Calories: 320–350 kcal
- Carbohydrates: 48g
- Fat: 14g
- Protein: 4g
- Sugar: 30g
Values vary based on portion size and ingredients.
Tips for the Best Cranberry Pineapple Upside-Down Cake
- Use room-temperature ingredients for smooth batter
- Drain pineapple well to avoid soggy cake
- Don’t let the cake cool completely before flipping
- Line the bottom with parchment for extra safety
- Use fresh cranberries for brighter flavor
Variations & Substitutions
- No Cranberries: Use cherries or raspberries
- Gluten-Free: Substitute 1:1 gluten-free flour
- Extra Spice: Add cinnamon or nutmeg
- Dairy-Free: Use plant-based butter and milk
What to Serve with Cranberry Pineapple Upside-Down Cake
- Vanilla ice cream
- Whipped cream
- Hot tea or coffee
- Coconut cream
Common Mistakes to Avoid
- Letting the cake cool too long before flipping
- Using too much liquid fruit juice
- Overmixing the batter
- Skipping pan greasing
Storing Tips for the Recipe
- Store covered in the fridge for up to 4 days
- Bring to room temperature before serving
- Freeze slices individually for up to 2 months
Conclusion
Cranberry Pineapple Upside-Down Cake is the perfect blend of classic comfort and festive flair. With its caramelized fruit topping and moist, tender crumb, this cake is guaranteed to impress while remaining simple and approachable.
General Information
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8–10 slices
- Difficulty: Easy
Frequently Asked Questions (FAQ)
Can I use frozen cranberries?
Yes, use them straight from frozen—no need to thaw.
Do I have to refrigerate this cake?
Yes, due to the fruit topping, refrigeration is recommended.
Can I make this cake ahead of time?
Absolutely. Bake it one day ahead and store covered in the fridge.
What pan works best?
A 9-inch round cake pan or cast-iron skillet works perfectly.