If you’re on the lookout for a dessert that bursts with flavor, offers a delightful mix of tart and sweet, and brings a stunning presentation to your table, the Cranberry Pineapple Upside-Down Cake Recipe is an absolute must-try. This cake dazzles with the vibrant tang of fresh cranberries balanced by the luscious sweetness of pineapple rings, all nestled within a moist, buttery cake that sings of warm vanilla and caramel goodness. Whether you’re serving it for a holiday gathering or simply craving something special, this recipe promises a showstopper that’s as joyful to make as it is to eat.
Ingredients You’ll Need
This recipe calls for simple, straightforward ingredients that come together to create a masterpiece of flavor and texture. Each component has its role, from the rich caramel glaze that hugs the fruit to the tender crumb of the cake itself, making this dessert as balanced as it is beautiful.
- Fresh or frozen cranberries (6 oz): The star ingredient for that signature tartness and gorgeous color.
- Granulated sugar (½ – 1 cup plus ¾ cup divided): Sweetens the cake and cranberry sauce perfectly; adjust to your taste preference.
- Orange zest (1 tablespoon): Adds a bright, citrusy note that lifts the cranberries.
- Freshly squeezed lemon juice (1 tablespoon): Balances sweetness with a fresh tang.
- Butter (1 cup total, room temperature): Contributes moisture and richness in both the glaze and cake.
- Dark brown sugar (1 ¼ cups total): Brings depth and caramel flavor essential to the upside-down effect.
- Corn syrup (2 tablespoons): Helps create a silky, glossy caramel glaze.
- Pure vanilla extract (5 teaspoons total): Infuses warmth and aromatic sweetness into every bite.
- Salt and pepper (to taste): Essential for balancing flavor, even a pinch of pepper adds a surprising layer.
- Canned pineapple rings (6 slices): Classic topping that pairs beautifully with cranberries and provides a juicy pop of sweetness.
- Large eggs (4, room temperature): Adds structure and lightness to the cake.
- Cornstarch (¼ cup): Helps tenderize the crumb for a soft yet sturdy cake texture.
- Unbleached all-purpose flour (1 ½ cups): The base for the cake, providing structure and body.
- Baking powder (1 teaspoon): Gives the cake its lift and fluffy texture.
- Table salt or kosher salt (1 to 1 ¼ teaspoons): Enhances all the other flavors perfectly.
- Buttermilk (½ cup, room temperature): Adds moisture and subtle tang to the cake batter for a tender crumb.
How to Make Cranberry Pineapple Upside-Down Cake Recipe
Step 1: Make the Cranberry Sauce
Start by combining the cranberries, sugar, orange zest, and lemon juice in a saucepan over medium heat. As you stir, you’ll notice the cranberries soften and the sugar dissolve, which fills your kitchen with the most inviting aroma. Once the cranberries begin to burst under medium-high heat, add in the reserved cranberries to provide a lovely texture contrast. Season carefully with salt and a pinch of pepper, then set the sauce aside to cool. This sauce adds a bright, punchy layer that balances the sweet pineapple perfectly in the final cake.
Step 2: Prepare the Cake Pans and Caramel Glaze
Grease six small (4-inch) springform pans and line their bottoms with parchment to ensure a smooth release later. Next, whip together the butter, brown sugar, corn syrup, vanilla, and salt until airy and glossy—this luscious caramel glaze will be the foundation of your upside-down masterpiece. Spread it evenly across the pan bottoms, layer on the cranberry sauce, and press a pineapple ring gently into the center of each. This careful layering is what creates that picture-perfect top once inverted, so take your time!
Step 3: Make the Cake Batter
The cake batter starts with whipping egg whites separately until stiff peaks form, lending a light, airy quality to your cake. In another bowl, cream the butter with remaining sugars until fluffy before adding vanilla and egg yolks one by one. Then, sift together the dry ingredients and alternate adding them along with buttermilk to the wet mixture. Finally, fold in those delicate egg whites just until incorporated to avoid losing the gorgeous lift they provide. This softly spongy batter provides the perfect contrast to the sweet-tart fruit topping.
Step 4: Assemble and Bake
Fill the prepared pans with batter right over the layered cranberry and pineapple mixture, nearly to the top but leaving a little room to rise. Slide the pans into your preheated oven and let the magic happen for about 30 to 35 minutes. You’ll know it’s ready when a toothpick poked in comes out clean and the edges turn golden. Let the cakes cool slightly before carefully flipping them out—the beautiful, glossy fruit and caramel topping now shines on top. This moment is always so rewarding, watching the transformation that proves effort truly pays off in flavor and presentation.
Step 5: Serve and Enjoy
These cakes are delicious served warm, when their gooey caramel is at its best and the fruit juices are still bubbly. They also refrigerate beautifully for a few days, making them a lovely make-ahead dessert option. Serve each mini cake as a delightful individual treat, perhaps alongside a scoop of vanilla ice cream or a cloud of whipped cream to balance the tartness with creamy sweetness. Every bite is a joyful dance of flavors and textures you won’t soon forget.
How to Serve Cranberry Pineapple Upside-Down Cake Recipe
Garnishes
A sprinkle of freshly chopped mint or a light dusting of powdered sugar can elevate the look and flavor profile beautifully. If you want to get a little fancy, a drizzle of warm caramel or a few whole cranberries nestled on top adds a festive touch that feels extra special.
Side Dishes
This dessert pairs wonderfully with simple sides like vanilla ice cream, lightly sweetened whipped cream, or even a scoop of lemon sorbet to complement the citrus notes. For an adult twist, a small glass of sweet dessert wine or sparkling cider can highlight the fruitiness of the cake.
Creative Ways to Present
Try serving this cake as mini individual portions in springform pans for a charming presentation at parties or dinners. You can also place each piece on a decorative plate with a small salad of fresh fruit or a sprig of rosemary to bring out the earthy flavors. A rustic wooden board with several cakes together invites a cozy, shareable vibe that’s perfect for family gatherings.
Make Ahead and Storage
Storing Leftovers
After baking, let the cakes cool completely before covering them tightly with plastic wrap or storing in an airtight container. They keep well in the refrigerator for up to three days without losing moisture or flavor, which is great for prepping ahead or enjoying day-after leftovers.
Freezing
These cakes freeze surprisingly well! Wrap each cake individually in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored in the freezer for up to three months. Thaw overnight in the refrigerator before serving to maintain texture and taste.
Reheating
To bring your Cranberry Pineapple Upside-Down Cake back to life, warm it gently in a 300°F (150°C) oven for about 10-15 minutes. Avoid microwaving if possible, since gentle oven heat helps keep the cake moist and the caramel glossy, just as when freshly baked.
FAQs
Can I use fresh cranberries instead of frozen?
Absolutely! Fresh cranberries are fantastic and can be used directly. If using frozen, just make sure to thaw and drain any excess moisture for the best consistency in the sauce.
Is it necessary to use buttermilk in the batter?
Buttermilk adds a subtle tang and helps tenderize the cake crumb, but if you don’t have any on hand, you can substitute regular milk mixed with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes before using.
Can I make this cake in one large pan instead of mini springform pans?
Yes, though baking times will be longer and you’ll need to adjust for the size. A 9-inch round pan works well; just keep an eye on doneness with a toothpick and expect about 40-50 minutes of baking time.
How do I prevent the cake from sticking when inverting it?
Greasing your pans thoroughly and lining the bottoms with parchment paper is key. Also, allow the cakes to cool for a few minutes before flipping—they should release much more easily when slightly cooled but still warm.
Can I add other fruits or nuts to the topping?
Definitely! Try adding sliced pears, chopped walnuts, or even a sprinkle of shredded coconut to the caramel and cranberry layer for extra texture and flavor twists. Just keep the fruit choice compatible with the tart-sweet profile.
Final Thoughts
There is something truly magical about the Cranberry Pineapple Upside-Down Cake Recipe—it’s a celebration of flavors and textures that’s both nostalgic and refreshingly bright. I encourage you to give this recipe a try, whether as a centerpiece for the holiday table or a special everyday treat. It’s guaranteed to become one of your cherished favorites, as it has for me and so many others who appreciate the joy of baking with care and intention. Happy baking!
Print
Cranberry Pineapple Upside-Down Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Pineapple Upside-Down Cake combines tart, juicy cranberries and sweet pineapple rings atop a moist, flavorful cake with a caramel glaze. Perfect for holiday gatherings or a festive dessert, these individual mini cakes feature a tender crumb balanced with tangy fruit and a rich, buttery topping.
Ingredients
Cranberry Sauce
- 6 oz fresh or frozen cranberries
- ½ – 1 cup granulated sugar (adjust for sweetness)
- 1 tablespoon orange zest
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
Caramel Glaze
- ½ cup (4 oz) butter, at room temperature
- 1 cup dark brown sugar
- 2 tablespoons corn syrup
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
Additional Ingredients for Assembly and Cake Batter
- 6 sliced rings of canned pineapple
- 4 large eggs, at room temperature
- ¾ cup granulated sugar, divided
- ½ cup (4 oz) butter, at room temperature
- ¼ cup dark brown sugar
- 3 teaspoons pure vanilla extract
- 1 ½ cups unbleached all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon table salt (or 1 ¼ teaspoon kosher salt)
- ½ cup buttermilk, at room temperature
Instructions
- Make the Cranberry Sauce: In a heavy-bottomed saucepan, combine all but ¼ cup of cranberries, ½ cup sugar, orange zest, and lemon juice. Cook over medium heat, stirring frequently, until the cranberries begin to soften and the sugar dissolves. Increase the heat to medium-high and cook for 5-6 minutes, allowing the cranberries to burst. Stir in the reserved cranberries and adjust sweetness by adding more sugar if needed. Season with a pinch of salt and pepper. Remove from heat and allow the cranberry sauce to cool before using.
- Prepare the Cake Pans and Caramel Glaze: Grease six 4-inch springform pans and line the bottoms with parchment paper. In a standing mixer, beat together the butter, brown sugar, corn syrup, vanilla, and salt until light and fluffy, about 4-5 minutes. Divide the caramel glaze evenly between the prepared pans, spreading it out to cover the bottoms. Layer the cranberry sauce over the glaze, then gently press a pineapple ring into the center of each pan.
- Make the Cake Batter: Preheat your oven to 350°F (175°C). Separate the egg whites from the yolks. In a clean bowl, beat the egg whites until frothy. Gradually add ¼ cup of granulated sugar and continue beating until stiff peaks form. In a separate bowl, cream together the butter, remaining sugar, and brown sugar until fluffy. Add the vanilla extract, then beat in the egg yolks one at a time. In another bowl, whisk together the flour, cornstarch, baking powder, and salt. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Gently fold in the beaten egg whites until just combined.
- Assemble and Bake: Divide the cake batter evenly among the prepared pans, filling them almost to the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before carefully inverting them onto serving plates. Let the cakes rest for a few minutes before removing the pans and parchment paper.
- Serve and Enjoy: Serve the cakes warm for the best flavor, or store them in the refrigerator for up to 3 days. These mini cakes are perfect as individual desserts and pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Adjust the sugar in the cranberry sauce to your desired level of sweetness depending on the tartness of the cranberries.
- If fresh cranberries are not available, frozen cranberries work just as well.
- Ensure eggs and buttermilk are at room temperature for best cake texture and volume.
- The mini cakes can be baked in larger pans, but adjust the baking time accordingly.
- For an extra moist cake, brush the inverted cakes with a little pineapple juice or simple syrup before serving.
- These cakes are best enjoyed warm but can be refrigerated and gently reheated before serving.
