Cranberry Pineapple Cake – Easy Upside-Down Holiday Treat
A beautiful upside-down cake layered with caramelized pineapple rings and tart cranberries, baked to golden perfection and flipped for a festive presentation. Perfect for holidays and winter baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices 1x
Ingredients
Topping:
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¼ cup unsalted butter
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½ cup packed brown sugar
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7 pineapple rings, drained and patted dry
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1 cup fresh or frozen cranberries
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Optional: 7 maraschino cherries
Cake:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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½ cup sour cream or Greek yogurt
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¼ cup pineapple juice
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1 ½ tsp vanilla extract
Instructions
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Preheat oven to 350°F. Grease a 9-inch round cake pan.
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In a saucepan, melt butter and brown sugar. Pour into pan and spread evenly.
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Arrange pineapple rings over sugar. Add cranberries and cherries (if using).
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In a bowl, whisk flour, baking powder, baking soda, and salt.
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In a separate bowl, cream butter and sugar. Add eggs one at a time. Mix in sour cream, juice, and vanilla.
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Add dry ingredients to wet and mix until just combined.
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Spoon batter over fruit and smooth the top.
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Bake 45–55 minutes. Cool 10–15 minutes. Invert onto a plate and cool slightly before serving.
Notes
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Don’t let the cake cool too long before flipping.
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Serve warm with whipped cream or ice cream.