Cranberry Pineapple Upside-Down Cake

Instructions

Prepare the Pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Melt Butter and Sugar: In a small saucepan, melt butter over medium heat. Stir in brown sugar until smooth. Pour into the prepared pan and spread evenly.
Arrange Fruit: Arrange pineapple slices in a single layer over the sugar mixture. Tuck cranberries between the pineapple.

Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Cream Butter and Sugar: Beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, then vanilla.
Combine Wet and Dry: Gradually add dry ingredients to the wet ingredients, alternating with sour cream and reserved pineapple juice, beginning and ending with dry. Mix until just combined.
Pour Batter: Pour batter over the fruit in the pan, spreading evenly.

Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Invert: Let cool in the pan for 10-15 minutes. Run a knife around the edges. Place a serving platter on top of the pan and carefully invert. Let sit for a minute before lifting off the pan.

Let the cake cool in the pan for 10-15 minutes before inverting to prevent sticking.
Don’t forget to reserve the pineapple juice!
Store leftovers at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Nutty: Add 1/4 cup chopped pecans or walnuts to the topping.
Coconut: Add 1/4 cup shredded coconut to the batter.
Spiced: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients.

Q: Can I use fresh pineapple? A: Yes, but adjust baking time as needed.

Q: Can I make it ahead? A: Yes, make it a day ahead and store it covered.

Q: Can I freeze it? A: Best fresh, but freeze it tightly wrapped for up to 3 months. Thaw before serving.

This Cranberry Pineapple Upside-Down Cake is a stunning and delicious dessert! Enjoy!