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Upside-down cakes have a special place in the dessert world, offering a delightful twist on traditional cake baking. These cakes, characterized by their unique presentation, are baked with fruits placed at the bottom of the pan, which becomes the top once the cake is inverted. This technique not only creates a visually appealing dessert but also infuses the cake with delicious fruit flavors that seep into the batter during baking.

Cranberry Pineapple Upside-Down Cake

Indulge in the sweet and tart flavors of Cranberry Pineapple Upside-Down Cake Delight! This stunning dessert features fresh cranberries and juicy pineapple, creating a beautiful centerpiece for any gathering. With a moist cake infused with caramelized fruit, it's perfect for holidays or everyday celebrations. Ready to impress? Click through to discover the step-by-step recipe and bring this delicious treat to your table today!
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Ingredients
  

1 cup fresh cranberries (or frozen, thawed)

1 cup pineapple rings (canned or fresh)

1/2 cup unsalted butter (1 stick)

1 cup brown sugar (packed)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk (whole or 2%)

1 teaspoon ground cinnamon (optional)

Fresh mint leaves (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Pan: In a 9-inch round cake pan, melt the butter in the oven. Once melted, sprinkle the brown sugar evenly over the melted butter.

      Arrange the Toppings: Layer the pineapple rings over the brown sugar mixture. Place a few cranberries in the center of each pineapple ring and scatter the remaining cranberries around the edges. Set aside.

        Make the Batter: In a mixing bowl, cream together the granulated sugar and the remaining softened butter until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

          Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).

            Mix the Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined and smooth, being careful not to over-mix.

              Pour Over Toppings: Carefully pour the batter over the arranged pineapple and cranberries in the prepared pan, smoothing the top gently.

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

                  Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges of the cake, then carefully invert it onto a serving plate. Gently lift the pan off to reveal the delicious topping.

                    Garnish and Serve: Allow the cake to cool slightly before serving. Garnish with fresh mint leaves if desired. Enjoy warm or at room temperature!

                      Prep Time: 15 mins | Total Time: 55 mins | Servings: 8 slices