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To make a delicious Cranberry Pineapple Upside-Down Cake, gather the following items:

Cranberry Pineapple Upside-Down Cake

Discover the mouthwatering delight of Cranberry Pineapple Upside-Down Cake! This easy recipe blends the tartness of cranberries with the sweetness of pineapple for a stunning dessert that's perfect for any occasion. With simple ingredients and straightforward steps, you'll impress your guests in no time. Ready to elevate your dessert game?
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Ingredients
  

1 can (20 oz) sliced pineapple in juice, drained (reserve juice)

1 cup fresh or frozen cranberries

1/2 cup light brown sugar

1/4 cup unsalted butter, melted

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup reserved pineapple juice

Optional: whipped cream for serving

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.

    In a medium bowl, combine melted butter and brown sugar, mixing until smooth. Spread this mixture evenly on the bottom of the prepared cake pan.

      Decoratively arrange the pineapple slices over the brown sugar mixture, placing cranberries in the spaces between the slices.

        In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

          In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, alternating with the reserved pineapple juice. Begin and end with the flour mixture, mixing just until incorporated.

            Gently pour the batter over the pineapple and cranberry layer in the cake pan, spreading it to cover evenly.

              Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.

                Once baked, let the cake cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate while it’s still warm.

                  Allow the cake to cool completely before slicing.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

                      - Presentation Tips: Serve with a dollop of whipped cream and sprinkle some extra cranberries on top for added color and texture. Enjoy!