Cranberry-Pineapple Upside-Down Cake
A vibrant upside-down cake featuring tart cranberries and sweet pineapple, topped with a moist yellow cake, perfect for festive gatherings or a delightful dessert treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Melt margarine or butter in a 9 x 13-inch pan in the oven while preheating.
- Add granulated sugar and crushed pineapple (including juice) to the melted margarine in the pan and mix well.
- Rinse cranberries in a colander and remove any mushy berries or stems.
- Sprinkle the cranberries evenly over the pineapple mixture.
- Prepare the yellow cake mix according to package instructions, typically including eggs and oil.
- Pour the prepared cake batter over the pineapple and cranberry mixture in the pan.
- Bake in the preheated oven for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before inverting onto a serving platter to serve.
Tips & Substitutions
For a richer flavor, use unsalted butter instead of margarine. You can substitute the cranberries with blueberries for a different fruit profile, similar to Upside-Down Blueberry Pancakes. Make sure to check the cranberries for freshness before using, as mushy ones can affect the texture of the cake.
Serving Suggestions
Serve the cake warm or at room temperature, topped with a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce. This dessert is perfect for holiday gatherings or as a sweet finish to a meal featuring Nellie Bealmer'S Broccoli Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in the microwave for about 15-20 seconds or until warmed through. Alternatively, cover with foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Pineapple Upside-Down Cake contains roughly 275 calories, with 3g protein, 49g carbohydrates, and 9g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of frozen?
Yes, fresh cranberries can be used in this recipe. Just ensure they are rinsed and sorted to remove any that are mushy or damaged. Fresh cranberries will provide a tart flavor that complements the sweetness of the pineapple.
What can I substitute for red currant jelly?
If you don't have red currant jelly, you can substitute with cranberry sauce or grape jelly. This will still provide sweetness and ensure the cake remains moist, while slightly altering the flavor profile.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on the cake as it bakes, since oven temperatures may vary, and it may take a little less or more time than specified.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).