Description
A delicious and fruity twist on the classic upside-down cake.
Ingredients
Scale
- 1 cup fresh cranberries
- 1 cup pineapple slices
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, melt the butter and mix with brown sugar until dissolved.
- Pour the butter-sugar mixture into a cake pan.
- Arrange pineapple slices and cranberries over the mixture.
- In a bowl, cream together granulated sugar and eggs.
- Add vanilla extract and mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour the batter over the fruit in the pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let it cool for 10 minutes, then invert onto a serving plate.
Notes
- Use fresh cranberries for best results.
- Ensure the butter-sugar mixture covers the bottom evenly.
- Allow the cake to cool slightly before inverting.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Cranberry Pineapple Upside-Down Cake Recipe