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
Scale
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
