Cranberry Pineapple Upside-Down Cake Irresistible Delight

Ingredients

• 1 cup fresh cranberries (or frozen, thawed)
• 1 can sliced pineapple in juice, drained (reserve the juice)
• 1 2 oz unsalted butter, melted
• 1 cup brown sugar
• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the cranberries and reserved pineapple juice. Set aside.
3. In a 9x13 inch baking dish, pour the melted butter evenly across the bottom. Sprinkle the brown sugar on top of the butter, creating a sweet base.
4. Arrange the pineapple rings over the brown sugar mixture, then scatter the cranberries in the spaces between the pineapple slices.
5. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
6. In another bowl, mix the buttermilk, eggs, and vanilla extract. Gradually pour this mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing.
7. Carefully spoon the batter over the pineapple and cranberry layer in the baking dish, spreading it evenly.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and let it cool for about 10 minutes.
10. To serve, carefully invert the cake onto a large serving platter while it is still warm, so the pineapple and cranberry topping is on top.