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Cranberry Pineapple Upside Down Cake Recipe

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★★★★★

4.7 from 253 reviews

This Cranberry Pineapple Upside Down Cake is a delightful twist on a classic dessert, combining the tartness of fresh cranberries with the sweet tropical flavor of pineapple rings set atop a light, fluffy cake. Featuring a luscious glaze and a moist buttery crumb, this elegant cake is perfect for festive occasions or a special treat.

Ingredients

Scale

Cranberry Sauce

  • 6 oz fresh or frozen cranberries (reserve 1/4 cup for later use)
  • 1/2 cup granulated sugar
  • 1 tablespoon orange zest
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper, to taste

Caramel Glaze and Assembly

  • 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 pineapple rings (canned)

Cake Batter

  • 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

  1. Make the cranberry sauce: Add all but 1/4 cup of the cranberries to a heavy-bottomed saucepan with 1/2 cup sugar, orange zest, and lemon juice. 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. Reduce heat to low, stir in reserved cranberries, then taste and add up to 1/2 cup more sugar if desired. Remove from heat, season with salt and pepper to taste, and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.
  2. Prepare pans: Grease six 4-inch springform pans with vegetable shortening. Cut parchment circles slightly larger than pan bottoms and press into pans, greasing them lightly. Dust pans with flour, shaking out excess. This prevents glaze leakage.
  3. Make caramel glaze: In a stand mixer, combine dark brown sugar, corn syrup, vanilla, table salt, and butter. Beat on high speed for 4-5 minutes, scraping sides occasionally, until light and fluffy. Divide glaze evenly among pans and pat into an even layer.
  4. Assemble fruit layer: Evenly spread cranberry sauce over glaze in each pan. Top each with a pineapple ring, gently pressing into the sauce. (Optionally invert pineapple and cranberry layers if you prefer pineapple visibly on top when unmolded.)
  5. Preheat oven: Set oven to 350°F (175°C) and prepare for baking.
  6. Beat egg whites: Separate egg whites from yolks. Beat whites until frothy, then gradually add 1/4 cup granulated sugar while beating until glossy peaks form. Set aside.
  7. Prepare cake batter: In a clean bowl, beat butter, remaining 1/2 cup granulated sugar, and brown sugar on high speed for 4-5 minutes until light and fluffy. Add vanilla and mix well. Add egg yolks two at a time, beating after each addition and scraping bowl sides.
  8. Mix dry ingredients: Whisk together flour, cornstarch, baking powder, and salt in a separate bowl.
  9. Combine batter and liquids: Add flour mixture to batter in three parts alternating with buttermilk, starting and ending with flour. Mix on low speed just until incorporated after each addition.
  10. Fold in egg whites: Gently fold beaten egg whites into batter with a spatula, stirring just until combined to keep batter light.
  11. Fill pans and bake: Divide batter evenly among prepared pans, filling almost to the top. Place pans on a foil-lined, rimmed baking sheet to catch any leaks. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  12. Cool and unmold: Let cakes rest 5 minutes after baking. Wearing gloves or using towels for protection, invert each pan onto a plate or platter. Wait about 5 minutes for glaze to settle, then remove pan sides, bottoms, and parchment paper.
  13. Serve and store: Serve cakes warm. Store at room temperature for 1 day or refrigerated up to 3 days. Reheat gently in microwave at 50% power for 20-30 seconds before serving.

Notes

  • You can use fresh or frozen cranberries for the sauce.
  • Adjust sugar in cranberry sauce to your taste preference, especially if you like tart or sweeter flavors.
  • Using parchment paper in pans helps prevent glaze leakage during baking.
  • Make sure all ingredients, especially eggs and buttermilk, are at room temperature for best texture.
  • If you want pineapples on top after flipping, reverse the layering order of pineapple rings and cranberry sauce before baking.

Keywords: cranberry pineapple cake, upside down cake, holiday dessert, individual cakes, fruity cake, festive cakes

Find it online: https://kitchenbyclara.com/cranberry-pineapple-upside-down-cake-recipe/