Ingredients
Topping:
1/4 cup butter, melted
1/2 cup brown sugar
6 pineapple rings (canned or fresh)
1/2 cup fresh or frozen cranberries
Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup milk
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Pour melted butter into the bottom of the pan and sprinkle evenly with brown sugar.
3. Arrange pineapple rings over the sugar and scatter cranberries in the gaps and centers.
4. In a bowl, whisk together flour, baking powder, and salt.
5. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
6. Alternate adding flour mixture and sour cream + milk, mixing just until combined.
7. Pour batter gently over the fruit topping and spread evenly.
8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10–15 minutes, then carefully invert onto a plate to reveal the top.
10. Serve warm or at room temperature.
Notes
• Best served within 1–2 days while the top is sticky and fresh.
• Add a pinch of cinnamon to the topping for a warm holiday twist.
• Great with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 31g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cranberry pineapple upside-down cake, holiday fruit cake, moist pineapple cranberry dessert, easy upside down cake