Description
A festive upside-down cake featuring tart cranberries and sweet pineapple, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups fresh cranberries
- 1 can (20 oz) pineapple rings, drained
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Arrange pineapple rings at the bottom of the pan and scatter cranberries around them.
- In a bowl, mix melted butter and sugar; pour over the fruit.
- In another bowl, beat eggs and vanilla. Add flour, baking powder, salt, and milk; mix until smooth.
- Pour batter over the fruit mixture in the pan.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes, then invert onto a plate.
Notes
For a tangier flavor, use fresh pineapple if available. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 28g
- Fat: 12g
- Carbohydrates: 48g
- Protein: 4g