Cranberry Pineapple Upside Down Cake: A Sweet and Tart Delight

Cranberry Pineapple Upside Down Cake is a refreshing twist on the traditional upside-down cake. This dessert takes the comforting and familiar flavors of the classic version and elevates them with a beautiful combination of tart cranberries, juicy pineapple, and a rich, buttery caramel glaze. The result is an unforgettable treat that is both sweet and tart, tender and flavorful. What makes this dessert even more special is that it’s made in individual portions, allowing you to enjoy this beautiful dessert on your own or serve it to guests at your next gathering.

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This cake is ideal for those who love a balance of sweet and tangy flavors. The caramel glaze provides a rich and buttery sweetness, while the cranberry sauce adds a bright tartness that cuts through the richness of the cake. The pineapple adds a delightful tropical note, giving this dessert a well-rounded flavor profile that works beautifully for any season, but particularly during the holidays when cranberries are in full swing. The individual-sized cakes are perfect for serving at family dinners, small gatherings, or as a personal treat when you want to indulge in something truly special.

With its enticing aromas, vibrant colors, and decadent layers, this Cranberry Pineapple Upside Down Cake is sure to impress anyone lucky enough to get a slice. Let’s dive into the ingredients and step-by-step instructions to create this gorgeous dessert.

Ingredients Breakdown:

For the Cranberry Sauce:

• 6 oz fresh or frozen cranberries
• ½ – 1 cup granulated sugar (adjust according to sweetness preference)
• 1 tablespoon orange zest
• 1 tablespoon freshly squeezed lemon juice
• A pinch of salt and pepper

For the Caramel Glaze and Pineapple:

• ½ cup (4 oz) butter, at room temperature
• 1 cup dark brown sugar
• 2 tablespoons corn syrup
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt
• 6 slices of canned pineapple

For the Cakes:

• 4 large eggs, at room temperature
• ¾ cup granulated sugar, divided
• ½ cup (4 oz) butter
• ¼ cup dark brown sugar
• 3 teaspoons pure vanilla extract
• 1 ½ cups unbleached all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon table salt (or 1 ¼ teaspoon kosher salt)
• ½ cup buttermilk, at room temperature

Step-by-Step Instructions:

1. Making the Cranberry Sauce:

The first step in preparing this cake is making the cranberry sauce, which serves as the key ingredient in this dessert. In a heavy-bottomed saucepan, combine 6 oz of cranberries, ½ cup of granulated sugar, orange zest, and lemon juice. Set the pan over medium-low heat and stir frequently as the cranberries begin to soften and the sugar dissolves. It’s essential to cook the cranberries gently so they release their juices and begin to burst.

As the cranberries soften, increase the heat to medium-high and cook for an additional 5-6 minutes, allowing the berries to burst and cook down into a beautiful sauce. You will notice the sauce thickening as it cooks. After the cranberries have burst and the sauce has thickened, reduce the heat to low and stir in the reserved cranberries. These whole cranberries will add a pleasant texture and tartness to the sauce.

At this point, taste the sauce and adjust the sweetness. You may want to add up to ½ cup more sugar depending on how sweet you like your cranberry sauce. If you enjoy a tart sauce, you can leave it as it is, but make sure to taste it and adjust according to your preference. Once you are happy with the sweetness, sprinkle in a pinch of salt and pepper to balance the flavors. Allow the cranberry sauce to cool to room temperature before using it in the cake.

2. Preparing the Cake Pans and Caramel Glaze:

Now it’s time to prep the pans for the cake. You will need six 4-inch springform pans to make individual cakes. Start by greasing the bottoms and sides of the pans with vegetable shortening. Cut out six parchment paper circles that are slightly larger than the bottoms of the pans (about ½ inch larger). Press the parchment into the bottoms of the pans and lightly grease the parchment with vegetable shortening as well. To ensure the caramel glaze doesn’t seep out during baking, shake some flour around the inside of the pans, coating the parchment and the sides of the pans.

For the caramel glaze, combine the butter, dark brown sugar, corn syrup, vanilla extract, and salt in the bowl of a stand mixer. Beat on high speed for 4-5 minutes until the mixture becomes light and fluffy. The air incorporated into the glaze will help give it a lovely texture. Once the glaze is ready, divide it evenly between the six prepared pans, using your fingers to gently pat it down into an even layer.

Next, divide the cranberry sauce evenly between the six pans. Use a small spoon or your fingers to spread the sauce evenly over the caramel glaze. Top each pan with a pineapple slice and gently press it into the cranberry sauce. The pineapple slice will give a nice visual appeal to the cake once it is flipped over after baking. If you prefer the pineapple to be visible on top of the cake, you can also reverse the layers: glaze, pineapple, cranberry sauce.

3. Making the Cake Batter:

Now it’s time to make the cake batter. Preheat your oven to 350°F (175°C). Start by separating the egg whites from the yolks. Using an electric mixer, beat the egg whites until they become frothy. Gradually add ¼ cup of granulated sugar and continue beating until the egg whites form glossy peaks that hold their shape when you lift the beaters out. This step is important for giving the cake its light and airy texture.

Next, in another bowl, cream together the butter, the remaining ½ cup of granulated sugar, and the brown sugar. Beat the mixture on high speed for 4-5 minutes, scraping down the sides of the bowl as necessary, until the mixture is light and fluffy. Add the vanilla extract and beat until well incorporated.

Add the egg yolks in two batches. First, beat in two of the yolks, and once incorporated, add the remaining two yolks. Continue to mix until the yolks are fully incorporated into the batter.

In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. These dry ingredients will help to give the cake its structure and lightness. Add the dry ingredients to the butter and egg mixture in three alternating additions with the buttermilk. Start by adding some of the flour mixture, then the buttermilk, and repeat until all of the ingredients have been added. After each addition, beat the batter on low speed just until combined to prevent overmixing.

After the flour mixture and buttermilk have been incorporated, gently fold the whipped egg whites into the batter using a wooden spoon or a rubber spatula. Be careful not to deflate the egg whites; just fold them in until fully combined.

4. Assembling the Cakes:

Once your batter is ready, carefully divide it between the six prepared pans. The batter should come nearly to the top of each pan, as it will rise slightly while baking. To prevent any mess from overflow, line a baking sheet with aluminum foil and place the pans on top of it. This will catch any potential drips from the caramel glaze while the cakes bake.

Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes will be golden brown on top, and the house will be filled with the warm, inviting aroma of butter and caramel as they bake. Allow the cakes to cool for about 5 minutes in the pans.

5. Flipping and Serving:

Once the cakes have cooled slightly, it’s time to flip them over. Using a towel or oven mitts to protect your hands from the hot pans, carefully flip each pan onto an individual plate or large serving platter. Allow the cakes to rest for another 5 minutes before removing the springform sides and parchment paper. The caramel glaze will begin to trickle down the sides of the cakes, creating a beautiful, glossy finish.

Serve the cakes warm. The individual-sized portions are perfect for guests, and the sweetness from the caramel combined with the tanginess of the cranberry sauce and pineapple will leave everyone wanting more.

Serving Suggestions:

These Cranberry Pineapple Upside Down Cakes are wonderful on their own, but you can elevate them further with a few simple additions. Serve them with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent treat. The cold creaminess will perfectly complement the warm, gooey caramel and fruity layers.

These cakes also pair beautifully with a hot cup of tea or coffee, making them an excellent choice for afternoon gatherings or holiday dessert tables. Whether enjoyed as a dessert or a sweet snack, they are sure to become a favorite in your recipe collection.

Tips for Ingredient Substitutions and Variations:

• Cranberry Sauce: If you don’t have the time or inclination to make homemade cranberry sauce, you can substitute it with store-bought cranberry sauce. Just make sure to use about 1 cup for the recipe.
• Fruit Variations: While this recipe calls for cranberry and pineapple, you can switch it up based on what fruits you have available. Apples, pears, or peaches can all work beautifully in this cake. For a spicier touch, you can add cinnamon or nutmeg to the fruit layers.
• Buttermilk Substitution: If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk. Let it sit for a few minutes to curdle, and it will work just as well in the recipe.

Final Thoughts:

This Cranberry Pineapple Upside Down Cake is a true showstopper. From its perfect balance of tart cranberry sauce, sweet pineapple, and rich caramel glaze, to its light and fluffy cake layers, it’s a dessert that will impress every time. The individual-sized portions make it ideal for serving at small gatherings, but it’s also versatile enough to be enjoyed at any time of year. Treat yourself and your loved ones to this delightful dessert, and enjoy the comforting flavors and textures that make it a favorite in any kitchen. Happy baking!