If you are looking to impress with a dessert that’s bursting with seasonal flavor and beautiful presentation, the Cranberry Pineapple Upside-Down Cake Recipe is a must-try. This delightful treat combines the tartness of fresh cranberries with the tropical sweetness of pineapple, all layered atop a moist, tender cake. The caramel glaze adds a luscious finish that makes every bite feel like a celebration. Trust me, once you make this cake, it will become one of your favorite go-to recipes for holidays or any cozy gathering with friends and family.
Ingredients You’ll Need
This Cranberry Pineapple Upside-Down Cake Recipe brings together simple yet essential ingredients that balance texture, taste, and color beautifully. Each item plays a vital role—from the tangy citrus zest brightening the fruit layer to the eggs lending fluffiness and the buttermilk making the cake wonderfully moist.
- Fresh or frozen cranberries: The star of the fruit topping, giving a vibrant tartness that complements the sweetness.
- Granulated sugar: Used in different amounts to sweeten both the fruit layer and the cake batter perfectly.
- Orange zest: Adds a refreshing citrus aroma and depth to the cranberry sauce.
- Lemon juice: Enhances the tartness and prevents the cranberries from tasting flat.
- Butter: Split between the caramel glaze and cake batter, it provides richness and tenderness.
- Dark brown sugar: Deepens the caramel flavor in the glaze and cake, bringing warm molasses notes.
- Corn syrup: Helps create a smooth, glossy caramel glaze that sets the stage for the fruit.
- Vanilla extract: Infuses a sweet, floral note that enhances every component.
- Salt and pepper: Balances sweetness, elevates flavors, and adds subtle complexity.
- Canned pineapple rings: The iconic upside-down cake fruit, juicy and sweet, harmonizing with the cranberries.
- Large eggs: For structure and lightness in the cake batter.
- All-purpose flour: The backbone of the cake, providing the necessary crumb.
- Cornstarch: Helps keep the cake tender and soft.
- Baking powder: Ensures the cake rises beautifully.
- Buttermilk: Adds acidity for a tender crumb and a slight tang that lifts the flavors.
How to Make Cranberry Pineapple Upside-Down Cake Recipe
Step 1: Make the Cranberry Sauce
Start by combining most of the cranberries with sugar, orange zest, and lemon juice in a saucepan. Cook them gently over medium heat, stirring often until the cranberries soften and the sugar melts. Then, turn the heat up a bit to let the berries burst, creating that luscious sauce texture. Stir in the remaining cranberries for whole berry pops and adjust sweetness to your liking. A pinch of salt and pepper adds an unexpected depth. Let the sauce cool before the next step.
Step 2: Prepare the Cake Pans and Caramel Glaze
Grease six small springform pans and line the bottoms with parchment paper for easy release. Next, whip together butter, dark brown sugar, corn syrup, vanilla, and salt until fluffy. This luscious caramel glaze is the magic that gives your cake that shiny, richly flavored base. Evenly spread the glaze across the pans, then spoon the chilled cranberry sauce on top and press a pineapple ring in the center of each pan. This layering sets the stage for a stunning cake to come.
Step 3: Make the Cake Batter
Preheat the oven to 350°F. Separate your eggs, then beat the whites with sugar until stiff peaks form—this adds airy lightness. In another bowl, cream butter and sugars until fluffy, then add vanilla and egg yolks one at a time. Whisk dry ingredients together separately before alternating them with buttermilk into the wet mix. The final fold in of the egg whites ensures the batter stays light. This careful mixing creates a tender, moist crumb that will perfectly complement the rich fruit topping.
Step 4: Assemble and Bake
Divide the cake batter evenly into the prepared pans, filling almost to the top. Pop them into the oven for 30 to 35 minutes until a toothpick comes out clean. Once baked, let the cakes cool briefly before inverting each onto a plate—watch as the caramelized fruit topping glistens invitingly. A few minutes resting makes removing the parchment easy, revealing each small cake’s gorgeous presentation.
Step 5: Serve and Enjoy
Serve these golden, fruity mini cakes warm for the best flavor experience. They are fantastic on their own or paired with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the indulgence. These little cakes not only taste incredible, they’re perfect for individual servings at any festive occasion or casual dessert craving.
How to Serve Cranberry Pineapple Upside-Down Cake Recipe
Garnishes
Enhance your presentation with fresh mint leaves, a light dusting of powdered sugar, or even a drizzle of caramel sauce. These simple garnishes add both visual appeal and complementary flavors that make every slice even more tempting.
Side Dishes
This cake pairs wonderfully with creamy sides like vanilla ice cream or whipped cream, which balance the tartness of the cranberries. If you prefer something lighter, a bowl of fresh fruit salad or a small scoop of lemon sorbet brings a refreshing contrast.
Creative Ways to Present
Try serving the cake in layers for a stacked dessert, or cut into bite-sized squares for easy party platters. You can also turn it into a trifle by layering cake pieces, cranberry sauce, whipped cream, and pineapple chunks in individual glasses for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator. It will stay delicious for up to three days, allowing the flavors to meld even more beautifully with time.
Freezing
You can freeze the baked cakes before inverting or after cooling completely. Wrap each cake tightly in plastic wrap and aluminum foil to prevent freezer burn. Frozen this way, they maintain their flavor and texture for up to two months.
Reheating
To enjoy your Cranberry Pineapple Upside-Down Cake Recipe after storage, gently warm slices in a low oven or microwave for 15-20 seconds to bring back that fresh-baked feeling. Avoid overheating to keep the textures just right.
FAQs
Can I use fresh cranberries instead of frozen?
Absolutely! Fresh cranberries are wonderful when in season and will provide a bright, tangy flavor. Frozen cranberries work just as well and are often more convenient year-round.
Is it okay to use fresh pineapple instead of canned?
Yes, fresh pineapple rings can add extra freshness, but be sure to drain them well and consider lightly caramelizing them before layering to capture that signature caramel flavor.
Can I make this cake in one large pan?
While the recipe is designed for six small pans for individual servings, you can use a larger baking dish, but baking times will need to be adjusted and the cake may bake less evenly.
How do I know when the cake is done baking?
The best test is to insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached. The cakes should also spring back lightly when touched.
Can this recipe be adapted to be gluten-free?
Yes, by substituting the all-purpose flour and cornstarch with a good-quality gluten-free flour blend and possibly adjusting liquids slightly, you can achieve a similar texture and delicious result.
Final Thoughts
There is something truly special about the Cranberry Pineapple Upside-Down Cake Recipe that brings warmth and festivity to any occasion. It’s a dessert that delivers a perfect harmony of tart, sweet, and caramel flavors with a moist and tender cake base. I encourage you to give this recipe a try—it’s guaranteed to become a beloved classic in your kitchen and a treat you’ll love sharing with those closest to you.
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Cranberry Pineapple Upside-Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 mini cakes (4-inch each) 1x
Description
This delightful Cranberry Pineapple Upside-Down Cake combines tart cranberry sauce with sweet caramelized pineapple rings, creating a vibrant and flavorful dessert. Perfect for festive occasions or any time you want a burst of fruity indulgence, this upside-down cake features moist, tender cake layers with a luscious caramel glaze and a tangy cranberry topping. Baked individually in mini pans, these cakes are easy to serve and a sure crowd-pleaser.
Ingredients
Cranberry Sauce
- 6 oz fresh or frozen cranberries (divided: 5 ¾ oz plus ¼ cup reserved)
- ½ – 1 cup granulated sugar (adjust for sweetness)
- 1 tablespoon orange zest
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
Cake Topping and Pans
- ½ cup (4 oz) butter, at room temperature
- 1 cup dark brown sugar
- 2 tablespoons corn syrup
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 6 sliced rings of canned pineapple
Cake Batter
- 4 large eggs, at room temperature (separated)
- ¾ cup granulated sugar, divided (¼ cup plus ½ cup)
- ½ cup (4 oz) butter, at room temperature
- ¼ cup dark brown sugar
- 3 teaspoons pure vanilla extract
- 1 ½ cups unbleached all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon table salt (or 1 ¼ teaspoon kosher salt)
- ½ cup buttermilk, at room temperature
Instructions
- Make the Cranberry Sauce: In a heavy-bottomed saucepan, combine 5 ¾ oz of the cranberries, ½ cup sugar, orange zest, and lemon juice. Cook over medium heat, stirring frequently, until the cranberries soften and sugar dissolves. Increase heat to medium-high and cook 5-6 minutes, letting cranberries burst. Stir in reserved ¼ cup cranberries, adjust sweetness with additional sugar if needed, and season with salt and pepper. Remove from heat and cool.
- Prepare the Cake Pans and Caramel Glaze: Grease six 4-inch springform pans and line bottoms with parchment paper. In a standing mixer, beat together ½ cup butter, 1 cup dark brown sugar, 2 tablespoons corn syrup, 2 teaspoons vanilla, and ½ teaspoon salt until light and fluffy (4-5 mins). Divide caramel glaze evenly into pans. Spread evenly to cover bottoms. Layer cranberry sauce over glaze, then gently press one pineapple ring into center of each pan.
- Make the Cake Batter: Preheat oven to 350°F (175°C). Separate egg whites and yolks. Beat egg whites in a clean bowl until frothy, gradually adding ¼ cup sugar, continuing to beat until stiff peaks form. Cream together ½ cup butter with remaining ½ cup sugar and ¼ cup brown sugar until fluffy. Add 3 teaspoons vanilla, then beat in egg yolks one at a time. In a separate bowl, whisk flour, cornstarch, baking powder, and salt. Alternate adding dry ingredients and buttermilk to wet mixture, starting and ending with dry. Fold in beaten egg whites gently until just combined.
- Assemble and Bake: Divide cake batter evenly among prepared pans, filling almost to top. Bake 30-35 minutes until toothpick inserted in center comes out clean. Cool cakes in pans 5 minutes, then carefully invert onto serving plates. Let cakes rest a few minutes before removing pans and parchment.
- Serve and Enjoy: Serve warm for best flavor. Store cakes in refrigerator up to 3 days. These individual mini cakes pair beautifully with vanilla ice cream or whipped cream for a special treat.
Notes
- Adjust sugar in cranberry sauce to your preferred level of sweetness as cranberries can be quite tart.
- Using room temperature eggs and butter ensures better batter consistency and rise.
- Be gentle when folding in egg whites to maintain cake lightness and volume.
- Springform pans make it easy to invert the cakes without damaging the caramel topping.
- Can be made a day ahead; refrigerate and warm slightly before serving.
- Substitute pineapple rings with fresh pineapple slices if preferred, but canned provides consistent sweetness and moisture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
