Introduction

Cranberry Pineapple Upside Down Cake is a delightful twist on the classic dessert, combining tart cranberries with sweet pineapple in a rich, caramel-glazed cake. It’s perfect for festive occasions or any time you want a show-stopping, flavorful treat.

The image shows a single round cake placed on a white plate sitting on a white marbled surface. The cake has two clear layers: the bottom layer is a light brown, soft and spongy cake base, while the top layer is a glossy, thick red fruit jam with chunks of cranberries or similar fruit spread evenly, giving a shiny and sticky texture. Some thick syrup is slightly dripping down the sides, adding a moist look. The background is blurred but colored with red tones that match the jam, enhancing the warm and cozy feeling of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz fresh or frozen cranberries (plus 1/4 cup reserved)
1/2 – 1 cup (100 – 200 grams) granulated sugar
1 tablespoon orange zest
1 tablespoon freshly squeezed lemon juice
Salt and pepper, to taste
1/2 cup (4 ounces) butter, at room temperature
1 cup (213 grams) dark brown sugar
2 tablespoons (39 grams) corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon table salt, or 3/4 teaspoon kosher salt
6 sliced rings of canned pineapple
4 large eggs, at room temperature
3/4 cup (175 grams) granulated sugar, divided
1/2 cup (4 ounces) butter
1/4 cup (53 grams) dark brown sugar
1 tablespoon pure vanilla extract
1 1/2 cups (180 grams) unbleached all-purpose flour
1/4 cup (28 grams) cornstarch
1 teaspoon baking powder
1 teaspoon table salt, or 1 1/2 teaspoons kosher salt
1/2 cup (113 grams) buttermilk, at room temperature

Instructions

Step 1: Add all but 1/4 cup of the cranberries to a heavy-bottomed saucepan along with 1/2 cup sugar, orange zest, and lemon juice.
Step 2: Cook over medium-low heat, stirring frequently, until cranberries soften and sugar dissolves. Increase heat to medium-high and cook until cranberries burst, about 5-6 minutes.
Step 3: Reduce heat to low, stir in reserved cranberries, taste, and add up to 1/2 cup more sugar if desired for sweetness.
Step 4: Remove from heat, season with salt and pepper to taste, then cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.
Step 5: Prepare six 4-inch springform pans by greasing with vegetable shortening, lining with parchment paper circles that come up 1/2 inch on the sides, greasing parchment, and dusting with flour.
Step 6: Combine butter, dark brown sugar, corn syrup, vanilla, and salt in a mixer bowl. Beat on high speed for 4-5 minutes until light and fluffy.
Step 7: Divide the glaze evenly among the pans and pat it into an even layer with your fingers.
Step 8: Spread cranberry sauce over the glaze in each pan, top each with a pineapple ring, pressing gently into the sauce. (Alternatively, layer pineapple beneath the cranberry sauce for a different look.)
Step 9: Preheat oven to 350°F (175°C).
Step 10: Separate egg whites and yolks. Beat egg whites until frothy, gradually add 1/4 cup sugar, and beat until glossy peaks form. Set aside.
Step 11: Beat butter, remaining 1/2 cup granulated sugar, and brown sugar in a mixer on high for 4-5 minutes until fluffy. Add vanilla and mix to combine.
Step 12: Add two egg yolks, beat until fully incorporated, scrape bowl; add remaining yolks and repeat.
Step 13: Whisk together flour, cornstarch, baking powder, and salt in a separate bowl.
Step 14: Add flour mixture and buttermilk alternately to the butter mixture in three additions (flour, buttermilk, flour, buttermilk, flour), mixing on low just until combined after each addition.
Step 15: Gently fold the beaten egg whites into the batter until just incorporated.
Step 16: Divide batter evenly among pans, filling nearly to the top.
Step 17: Line a rimmed baking sheet with foil. Place pans on the sheet to catch any spills, and bake 30-35 minutes, until a toothpick comes out clean.
Step 18: Let cakes rest 5 minutes. Using oven mitts, invert each cake onto a plate or platter. Wait about 5 minutes before removing the springform sides and parchment paper.
Step 19: Serve warm. Cakes can be stored at room temperature for 1 day or refrigerated up to 3 days.
Step 20: To reheat, microwave at 50% power for 20-30 seconds.

Tips & Variations

Adjust the sugar in the cranberry sauce based on your preferred tartness; less sugar keeps it bright and tangy.
Using parchment paper in the pans helps prevent caramel leakage and eases cake removal.
For a more tropical flavor, add a splash of coconut rum to the glaze mixture before baking.
Try fresh pineapple rings when in season for enhanced flavor and texture.

Storage

Store the cake at room temperature for up to one day or refrigerate for up to three days in an airtight container. To enjoy warm cake after refrigeration, reheat gently in the microwave at 50% power for 20 to 30 seconds to preserve texture.

How to Serve

A close-up of a single slice of cake on a white plate shows three distinct layers. The bottom layer is a thick, light beige cake with a soft, crumbly texture. Above it is a smooth, pale layer of creamy custard or pudding. The top layer is a glossy, bright red fruit topping with a slightly chunky texture, likely made of berries or jam, spilling slightly down the sides of the slice. The background features a white marbled surface with hints of a red cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for the sauce?

Yes, frozen cranberries work perfectly well. Just thaw them slightly before cooking, and proceed with the recipe as written.

What size pans should I use for this cake?

The recipe is designed for six 4-inch springform pans. If you don’t have these, you can use similarly sized cake pans, but adjust the baking time accordingly and watch for doneness.