Cranberry Pineapple Upside-Down Cake

Cranberry Pineapple Upside-Down Cake

If you’re looking for a dessert that’s both festive and delicious, this Cranberry Pineapple Upside-Down Cake is the perfect choice. With its blend of tart cranberries, sweet pineapple, and a buttery caramel glaze, this cake is a delightful twist on the classic upside-down cake. Plus, it’s baked in individual portions, making it an impressive and elegant treat for any occasion. Whether you’re hosting a holiday dinner or just craving something special, this cake is sure to be a crowd-pleaser!

Ingredients:

For the Cranberry Sauce:

• 6 oz fresh or frozen cranberries
• ½ – 1 cup granulated sugar (adjust for sweetness)
• 1 tablespoon orange zest
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper to taste

For the Caramel Glaze and Pineapple:

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

For the Cake:

• 4 large eggs, at room temperature
• ¾ cup granulated sugar, divided
• ½ cup (4 oz) butter, at room temperature
• ¼ cup dark brown sugar
• 3 teaspoon 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

Directions:

Step 1: Make the Cranberry Sauce

1. In a heavy-bottomed saucepan, combine all but ¼ cup of cranberries, ½ cup sugar, orange zest, and lemon juice.
2. Cook over medium heat, stirring frequently, until the cranberries begin to soften and the sugar dissolves.
3. Increase the heat to medium-high and cook for 5-6 minutes, allowing the cranberries to burst.
4. Stir in the reserved cranberries and adjust sweetness by adding more sugar if needed. Season with a pinch of salt and pepper.
5. Remove from heat and allow the cranberry sauce to cool before using.

Step 2: Prepare the Cake Pans and Caramel Glaze

1. Grease six 4-inch springform pans and line the bottoms with parchment paper.
2. In a standing mixer, beat together the butter, brown sugar, corn syrup, vanilla, and salt until light and fluffy (about 4-5 minutes).
3. Divide the caramel glaze evenly between the prepared pans, spreading it out to cover the bottoms.
4. Layer the cranberry sauce over the glaze, then gently press a pineapple ring into the center of each pan.

Step 3: Make the Cake Batter

1. Preheat your oven to 350°F (175°C).
2. Separate the egg whites from the yolks. In a clean bowl, beat the egg whites until frothy. Gradually add ¼ cup of granulated sugar and continue beating until stiff peaks form.
3. In a separate bowl, cream together the butter, remaining sugar, and brown sugar until fluffy. Add the vanilla extract, then beat in the egg yolks one at a time.
4. In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Gently fold in the beaten egg whites until just combined.

Step 4: Assemble and Bake

1. Divide the cake batter evenly among the prepared pans, filling them almost to the top.
2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 5 minutes before carefully inverting them onto serving plates. Let the cakes rest for a few minutes before removing the pans and parchment paper.

Step 5: Serve and Enjoy

1. Serve the cakes warm for the best flavor, or store them in the refrigerator for up to 3 days.
2. These mini cakes are perfect as individual desserts and pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Recipe Details:

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 6 mini cakes
• Calories: 390 kcal per serving

Why You’ll Love This Recipe:

• Festive Flavors: The tartness of cranberries paired with sweet pineapple and caramel makes this cake ideal for holiday gatherings or any special occasion.
• Individual Portions: Baking these in mini springform pans creates perfectly portioned cakes that look elegant and make serving a breeze.
• Rich and Decadent: The combination of buttery caramel glaze, soft cake, and juicy fruit offers a luxurious dessert experience.

Tips for Success:

• Make Ahead: The cranberry sauce can be made in advance and stored in the refrigerator for up to a week.
• Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature to achieve a smooth and well-incorporated batter.
• Use a Light Touch: When folding the egg whites into the batter, do so gently to keep the batter light and airy.

These Cranberry Pineapple Upside-Down Cakes are a delightful twist on a classic dessert, with the added brightness of fresh cranberries and citrus zest. They’re sure to impress your guests and leave everyone asking for seconds! Enjoy!

Cranberry Pineapple Upside-Down Cake

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 6 1x

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Description

The Cranberry Pineapple Upside-Down Cake is a delightful fusion of tart cranberries, sweet caramel glaze, and juicy pineapple rings. The tanginess of the cranberries perfectly complements the caramelized fruit, creating a balanced dessert that is both sweet and refreshing.

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Ingredients

Scale 1x2x3x

For the Cranberry Sauce:
6 oz fresh or frozen cranberries
½ – 1 cup granulated sugar (adjust for sweetness)
1 tablespoon orange zest
1 tablespoon freshly squeezed lemon juice
Salt and pepper to taste
For the Caramel Glaze and Pineapple:
½ cup (4 oz) butter, at room temperature
1 cup dark brown sugar
2 tablespoon corn syrup
2 teaspoon pure vanilla extract
½ teaspoon salt
6 sliced rings of canned pineapple
For the Cake:
4 large eggs, at room temperature
¾ cup granulated sugar, divided
½ cup (4 oz) butter, at room temperature
¼ cup dark brown sugar
3 teaspoon 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

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Instructions

Make the Cranberry Sauce:
In a heavy-bottomed saucepan, combine all but ¼ cup of cranberries, ½ cup sugar, orange zest, and lemon juice.
Cook over medium heat, stirring frequently, until cranberries soften and sugar dissolves.
Increase heat to medium-high, cooking until cranberries burst (about 5-6 minutes).
Stir in reserved cranberries, add more sugar if needed, and season with salt and pepper.
Allow to cool before use.
Prepare the Cake Pans and Caramel Glaze:
Grease six 4-inch springform pans and line the bottoms with parchment paper.
In a standing mixer, beat butter, brown sugar, corn syrup, vanilla, and salt until light and fluffy (4-5 minutes).
Divide the glaze between the pans and spread evenly.
Layer with cranberry sauce and top with pineapple rings, pressing gently.
Make the Cake Batter:
Preheat oven to 350°F (175°C).
Separate egg whites and yolks. Beat egg whites until frothy, adding ¼ cup of sugar to form stiff peaks.
In a separate bowl, cream butter, remaining sugar, and brown sugar. Add vanilla, followed by egg yolks.
Whisk together flour, cornstarch, baking powder, and salt.
Alternate adding dry ingredients and buttermilk to the wet mixture, then gently fold in egg whites.
Divide batter into the prepared pans, filling almost to the top.
Bake for 30-35 minutes until a toothpick comes out clean.
Let cakes rest for 5 minutes, then invert them onto plates. Wait before removing the pans and parchment.
Serve warm or store for up to 3 days in the fridge.

• Prep Time: 25 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 390