Taste of Home
Cranberry Pineapple Upside-Down Cake
TOTAL TIME: Prep: 20 min. Bake 50 min. + cooling
YIELD: 15 servings.
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
Ingredients
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1 cup packed brown sugar
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1/2 cup butter, melted
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1 can (20 ounces) sliced pineapple, drained
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1 cup fresh or frozen cranberries
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CAKE:
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1 cup butter, softened
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1-1/4 cups sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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3/4 cup sour cream
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1 cup fresh or frozen cranberries, halved
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Sweetened whipped cream, optional
Directions
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1.
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.
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2.
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.
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3.
Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.
Nutrition Facts
1 piece: 402 calories, 21g fat (13g saturated fat), 84mg cholesterol, 363mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 3g protein.
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