Description
A delightful twist on the classic pineapple upside-down cake, featuring tart cranberries for a festive touch.
Ingredients
Scale
For the Crust:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- 1 cup fresh cranberries
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 large egg
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9-inch round cake pan. Sprinkle brown sugar evenly over butter.
- Arrange pineapple slices over sugar mixture. Fill gaps with cranberries.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, beat granulated sugar, milk, vanilla, and egg until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter over pineapple layer, spreading evenly.
- Bake for 30-35 minutes until golden and a toothpick comes out clean.
- Cool for 5 minutes, then invert onto a serving plate.
Notes
You can customize the seasonings to taste.