Description
A delightful twist on the classic upside-down cake featuring tart cranberries and sweet pineapple.
Ingredients
Scale
- 2 cups fresh cranberries
- 1 can (20 ounces) pineapple slices in juice, drained
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Arrange pineapple slices and cranberries in the bottom of the pan.
- In a bowl, mix melted butter and sugar; pour over the fruit.
- In another bowl, beat eggs and vanilla; add flour, baking powder, salt, and milk, mixing until smooth.
- Pour batter over the fruit mixture in the pan.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes, then invert onto a plate.
Notes
For best results, use fresh cranberries. Serve warm with whipped cream.
Nutrition
- Calories: 320
- Sugar: 28g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 4g