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This Cranberry Pineapple Upside-Down Cake is a sweet treat. It combines juicy pineapples and tart cranberries for a burst of flavor. You can find the full recipe above.

Cranberry Pineapple Upside-Down Cake

Treat yourself to a delightful dessert with this easy Cranberry Pineapple Upside-Down Cake Delight Recipe! Combining tart cranberries and sweet pineapple, this cake is sure to impress at any gathering. With simple steps to guide you, baking this gorgeous cake is a breeze. Whether you're a seasoned baker or a newbie, this recipe will inspire your next kitchen adventure. Click through for the full recipe and start creating your delicious masterpiece today!
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Ingredients
  

1 can (20 oz) pineapple rings in juice, drained (reserve juice)

1 cup fresh or frozen cranberries

1/2 cup unsalted butter (1 stick)

1 cup brown sugar, packed

1 cup all-purpose flour

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup reserved pineapple juice

Instructions
 

Preheat your oven to 350°F (175°C).

    In an oven-safe skillet or round cake pan, melt the butter over low heat. Once melted, remove from heat and scatter the brown sugar evenly over the butter, mixing until smooth.

      Arrange the drained pineapple rings in a circular pattern over the sugar mixture, evenly spacing them. Tuck cranberries in the center of each pineapple ring and around them to allow for a sweet-tart burst of flavor.

        In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

          In a separate large bowl, beat together the granulated sugar and eggs until light and fluffy. Mix in the vanilla extract.

            Gradually add the dry ingredients to the egg-sugar mixture, alternating with the reserved pineapple juice. Start and end with the dry ingredients, mixing until just combined and smooth.

              Pour the batter evenly over the pineapple and cranberry layer in the pan, smoothing out the top.

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

                  Remove from the oven and let it cool for about 10 minutes. Invert the cake onto a serving platter, so the beautiful pineapple and cranberry topping is on top.

                    Serve warm, or let it cool completely before slicing.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8

                        - Presentation Tips: Serve with a scoop of vanilla ice cream and a sprinkle of freshly chopped mint for a delightful finish.