Perfect for a winter afternoon, this delicious Cranberry Pineapple Upside Down Cake recipe channels the sweetness of pineapple and the tartness of cranberries into something special. It combines the fruits with a moist and buttery cake. The cake is baked in a pan with a layer of brown sugar, butter, pineapple rings, and cranberries, creating a beautiful and caramelized topping. When inverted, the fruit topping becomes the stunning base of the cake. This classic dessert is perfect for any occasion, especially during the holiday season.
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Cranberry Pineapple Upside Down Cake
Description
A twist on the usual pineapple upside down cake.
Ingredients
Scale
- 1/2 cup butter, melted
- 1/2 cup packed brown sugar
- 1 – 20 oz can pineapple slices, juice reserved
- 1 box yellow cake mix
- 1 –3.4 oz box vanilla pudding mix
- 3 eggs
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1/2 cup fresh or frozen cranberries
Instructions
- Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray
- Pour butter into pan along with brown sugar. Cut the pineapple rings in half and arrange in the bottom of the pan along with the cranberries.
- In a large bowl, combine cake mix and pudding mix. Add pineapple juice, milk, eggs, and vegetable oil and mix until fully blended.
- Pour batter into pan and bake for roughly 30 minutes or until a toothpick comes out clean when testing.
- Cool for about 10 minutes and then run a knife around the edges of the pan. Flip onto serving platter and enjoy.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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