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Cranberry Pineapple Upside Down Cake

Cranberry Pineapple Upside Down Cake

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Indulge in the delightful flavors of our Cranberry Pineapple Upside Down Cake, a beautiful and scrumptious dessert perfect for any occasion. These individual-sized cakes feature luscious layers of sweet pineapple and tangy cranberry sauce, all topped with a rich caramel glaze. Ideal for festive celebrations, cozy family dinners, or simply satisfying your sweet tooth, this recipe is simple enough for novice bakers while impressing even the most discerning guests. With make-ahead options and versatile serving suggestions, this cake will become a favorite in your dessert repertoire.

Ingredients

Scale
  • 6 oz fresh or frozen cranberries
  • 1/21 cup granulated sugar
  • 6 sliced rings of canned pineapple
  • 4 large eggs
  • 1/2 cup butter
  • 1 cup dark brown sugar
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup buttermilk
  • 1 tablespoon orange zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup (4 ounces) corn syrup
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon table salt
  • 3/4 cup (175 grams) granulated sugar, divided
  • 1/4 cup (53 grams) dark brown sugar
  • 1/4 cup (28 grams) cornstarch
  • 1 tsp baking powder
  • 1 teaspoon table salt
  • 1 1/2 teaspoons kosher salt

Instructions

  1. Prepare the cranberry sauce by cooking cranberries with sugar, orange zest, and lemon juice until softened and bursting. Allow to cool.
  2. Grease six 4-inch springform pans and prepare with parchment paper.
  3. Make the caramel glaze by beating together butter, dark brown sugar, corn syrup, vanilla extract, and salt until fluffy.
  4. Assemble each cake by layering caramel glaze, cranberry sauce, and pineapple slices in the prepared pans.
  5. Prepare cake batter by mixing eggs, butter, sugars, vanilla extract, flour mixture, and buttermilk. Gently fold in beaten egg whites.
  6. Divide batter among pans and bake at 350°F for about 30-35 minutes until done.
  7. Cool briefly before unmolding and serving warm.

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