Cranberry Pineapple Upside Down Cake

Perfect for a winter afternoon, this delicious cake recipe channels the sweetness of pineapple and the tartness of cranberries into something special.

Cranberry Pineapple Upside Down Cake Recipe


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


  1. Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray
  2. 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.
  3. In a large bowl, combine cake mix and pudding mix. Add pineapple juice, milk, eggs, and vegetable oil and mix until fully blended.
  4. Pour batter into pan and bake for roughly 30 minutes or until a toothpick comes out clean when testing.
  5. 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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