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Cranberry Pineapple Upside-Down Cake

Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. —Sherry Conley, Noel Hants County, Nova Scotia
  • Total Time
    Prep: 20 min. Bake 50 min. + cooling
  • Makes
    15 servings

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 can (20 ounces) sliced pineapple, drained
  • 1 cup fresh or frozen cranberries
  • CAKE:
  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup sour cream
  • 1 cup fresh or frozen cranberries, halved
  • Sweetened whipped cream, optional

Directions

  • Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple.
  • For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple.
  • Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.
Nutrition Facts
1 piece: 402 calories, 21g fat (13g saturated fat), 84mg cholesterol, 363mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 3g protein.
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