Pineapple Cranberry Upside-Down Cake
A delightful upside-down cake featuring caramelized pineapple, cranberries, and nuts, perfect for festive occasions or a sweet, fruity dessert to impress guests.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Melt butter in a 13 x 9-inch baking dish in the oven.
- Sprinkle the melted butter with brown sugar, pecans or walnuts, cranberries, and drained pineapple.
- Mix the reserved pineapple juice with water to match the liquid amount specified on the cake mix package.
- Prepare the yellow cake mix according to package instructions, using the prepared pineapple juice mixture instead of water.
- Pour the prepared cake batter evenly over the fruit in the baking dish.
- Bake at 350°F (175°C) for 35 to 40 minutes or until the cake tests done.
- Cool the cake for 5 minutes, then invert onto a large serving dish.
- Serve warm or at room temperature, optionally with whipped topping.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the cake mix. You can substitute the nuts with slivered almonds or omit them for a nut-free version. If fresh cranberries are unavailable, frozen ones work well too—just do not thaw them before adding to the recipe. This cake also pairs beautifully with Judy'S Hush Puppies for a delightful meal.
Serving Suggestions
Serve the Pineapple Cranberry Upside-Down Cake warm or at room temperature. It’s delightful on its own or topped with whipped topping for added creaminess. This cake is perfect for brunch or dessert and pairs nicely with a side of fresh fruit or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside Maw'S Chocolate Gravy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the entire cake in the oven at 350°F (175°C) for about 10-15 minutes until heated through. This keeps the cake moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cranberry Upside-Down Cake contains roughly 363 calories, with 3g protein, 38g carbohydrates, and 24g fat. It is a good source of dietary fiber (10% of the Daily Value).
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 a different cake mix flavor for this recipe?
Absolutely! While yellow cake mix is traditional, you can experiment with other flavors like vanilla or even spice cake for a unique twist. Just ensure that the cake mix complements the fruity flavors of the pineapple and cranberries.
What can I do if I don't have a 13 x 9-inch baking dish?
If you lack a 13 x 9-inch baking dish, you can use two 8-inch round cake pans instead. Just adjust the baking time slightly. Keep an eye on the cakes as they bake, checking for doneness with a toothpick. This allows you to create a layered version of the cake.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just bake it, let it cool completely, and then cover it tightly before storing it in the refrigerator. When you're ready to serve, gently reheat it as mentioned to ensure it remains moist and flavorful.
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).