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The origins of upside-down cakes can be traced back to the early 20th century, becoming a beloved staple in American baking. These cakes are a testament to the resourcefulness of home bakers, who often utilized seasonal fruits to create delicious desserts. Traditionally, upside-down cakes were made using fruits that were readily available, such as pineapples, cherries, and peaches. The method of baking the cake upside down allows the sweet juices from the fruit to seep into the cake, creating a moist, flavorful treat that has stood the test of time.

Cranberry Pineapple Upside-Down Cake

Discover the delectable Cranberry Pineapple Upside-Down Delight that elevates classic dessert to new heights. This stunning cake combines tart cranberries and sweet pineapple, creating a vibrant flavor explosion. Dive into our article to explore its fascinating history, essential ingredients, and a step-by-step guide that makes baking a breeze. Don’t miss out on this delicious twist—click to learn how to create this beautiful centerpiece for your next gathering!
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Ingredients
  

1 cup fresh cranberries (or frozen, thawed)

1 can (20 oz) pineapple slices in juice, drained

1 cup brown sugar

1/2 cup unsalted butter (1 stick)

1 cup all-purpose flour

1 cup granulated sugar

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

2 teaspoons baking powder

1/4 teaspoon salt

Maraschino cherries (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Topping:

      - In a 9-inch round cake pan, melt the butter over low heat.

        - Once melted, remove from heat and sprinkle evenly with brown sugar.

          - Arrange the drained pineapple slices on top of the sugar mixture. Place cranberries in the center of each pineapple slice, then set aside.

            Make the Cake Batter:

              - In a large mixing bowl, cream together the granulated sugar and remaining melted butter until light and fluffy.

                - Add the eggs, milk, and vanilla extract, mixing thoroughly.

                  - In a separate bowl, whisk together the flour, baking powder, and salt.

                    - Gradually add the dry ingredients to the wet mixture, stirring until combined but do not overmix.

                      Combine & Bake:

                        - Pour the cake batter evenly over the pineapple and cranberries in the prepared pan.

                          - Spread it gently to cover all the fruit.

                            - Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                              Cool and Flip:

                                - Once baked, allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. Tap gently to release.

                                  - If desired, garnish with maraschino cherries for extra flair.

                                    Serve: Slice and enjoy warm or at room temperature, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.

                                      Prep Time: 15 minutes | Total Time: 60 minutes | Servings: 8