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Upside-down cakes have long been a beloved staple in the world of desserts, captivating taste buds with their delightful blend of flavors and textures. Originating in the United States, these cakes have evolved over the years, transitioning from simple recipes into sophisticated culinary creations. One of the most exciting variations of this classic dessert is the Cranberry Pineapple Upside-Down Delight. This recipe combines the tartness of cranberries with the sweetness of pineapple, creating a vibrant celebration of flavors that is perfect for any occasion.

Cranberry Pineapple Upside-Down Cake

Indulge in the delightful flavors of the Cranberry Pineapple Upside-Down Delight, a vibrant twist on a classic dessert! This stunning cake features tart cranberries paired with the sweetness of pineapple, all topped with a luscious caramelized layer that will impress your guests. Perfect for any occasion, this recipe is easy to follow and versatile. Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup fresh cranberries (or frozen, thawed)

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

1/2 cup unsalted butter

1 cup brown sugar, packed

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

3 large eggs

1 tsp vanilla extract

1/2 cup pineapple juice (reserved from canned pineapple)

1/4 cup milk

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly or line it with parchment paper.

    Prepare the Fruit Topping: In a small saucepan, melt 1/4 cup of butter and add brown sugar. Stir until the mixture is well-combined and bubbly. Pour this mixture evenly into the prepared cake pan.

      Arrange Pineapple and Cranberries: Place the pineapple slices on top of the butter and sugar mixture, ensuring they cover the bottom of the pan. Scatter fresh cranberries in the spaces between the pineapple slices.

        Make the Cake Batter:

          - In a mixing bowl, beat the remaining butter (1/4 cup) with granulated sugar until fluffy.

            - Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

              - In a separate bowl, combine flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with pineapple juice and milk. Mix until smooth.

                Combine and Bake: Pour the batter evenly over the arranged pineapple and cranberries in your pan. Smooth out the top with a spatula.

                  Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

                    Cool and Flip: Once baked, allow the cake to cool in the pan for about 10 minutes. Carefully run a knife around the edges and invert the cake onto a serving platter. Gently lift off the pan.

                      Serve: Let the cake cool slightly before slicing. It can be served warm or at room temperature. Enjoy your delicious Cranberry Pineapple Upside-Down Delight with a dollop of whipped cream or a scoop of vanilla ice cream if desired!

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