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Cranberry Pineapple Upside-Down Cake

 Cranberry Pineapple Upside-Down Cake
Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead.—Sherry Conley, Noel Hants County, Nova Scotia
15 ServingsPrep: 20 min. Bake 50 min. + cooling

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 can (20 ounces) sliced pineapple, drained
  • 1 cup fresh or frozen cranberries
  • CAKE:
  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup sour cream
  • 1 cup fresh or frozen cranberries, halved
  • Sweetened whipped cream, optional

Directions

  • Preheat oven to 350°. In a small bowl, mix brown sugar and
  • butter; spread onto the bottom of a greased 13x9-in. baking pan. Top
  • with pineapple slices. Place a whole cranberry in the center of each
  • pineapple; sprinkle remaining cranberries around pineapple.

2 of 2

Cranberry Pineapple Upside-Down Cake (continued)

Directions (continued)

  • For cake, in a large bowl, cream butter and sugar until light and
  • fluffy. Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla. In another bowl, whisk flour, baking powder, salt,
  • cinnamon and allspice; add to creamed mixture alternately with sour
  • cream, beating well after each addition. Fold in cranberries; spoon
  • over pineapple.
  • Bake 50-60 minutes or until a toothpick inserted in center comes out
  • clean. Cool 10 minutes; invert onto a serving plate. Serve warm; if
  • desired, top with whipped cream. Yield: 15 servings.
Nutritional Facts: 1 piece (calculated without whipped cream) equals 402 calories, 21 g fat (13 g saturated fat), 84 mg cholesterol, 363 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.