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To make a delicious cranberry pineapple upside-down cake, you need simple ingredients. Here’s what you will need:

Cranberry Pineapple Upside-Down Cake

Indulge in the sweet and tangy delight of Cranberry Pineapple Upside-Down Cake that will impress everyone at your next gathering! With juicy pineapples and vibrant cranberries, this easy-to-follow recipe is perfect for any skill level. Discover simple steps, helpful tips, and delicious variations to make it your own. Don’t wait—click through to explore this irresistible dessert and bring a burst of flavor to your table!
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Ingredients
  

1 cup fresh cranberries (or frozen, thawed)

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

1/2 cup unsalted butter, melted

1 cup brown sugar

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C).

    In a small bowl, combine the cranberries and reserved pineapple juice. Set aside.

      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.

        Arrange the pineapple rings over the brown sugar mixture, then scatter the cranberries in the spaces between the pineapple slices.

          In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

            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.

              Carefully spoon the batter over the pineapple and cranberry layer in the baking dish, spreading it evenly.

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

                  Once baked, remove the cake from the oven and let it cool for about 10 minutes.

                    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.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12

                        - Presentation Tips: Garnish with fresh mint leaves and serve warm or at room temperature, optionally with a scoop of vanilla ice cream on the side for an extra indulgence.