Saturday, August 15, 2015


Add some zing to your pineapple upside down cake by adding cranberries for a fresh taste. This is a great make-ahead cake as it is actually better the second day than on the day it was baked.

Fruit Mixture:
1 cup packed brown sugar
1/2 cup butter, melted
1 can (20-oz) sliced pineapple, drained
1 cup fresh or frozen cranberries

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

In a small bowl, combine the brown sugar and butter; spread over the bottom of the prepared baking pan. Place the pineapple slices in a single layer over the brown sugar mixture. Place a whole cranberry in the center of each pineapple slice then sprinkle the remaining cranberries around the pineapple slices; set aside.

1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
3/4 cup sour cream
1 cup fresh or frozen cranberries, cut in halves
Whipped cream for serving, optional

In a large bowl, cream the butter and sugar until light and fluffy; add eggs, one at a time beating well after each egg. Beat in the vanilla.

In a separate bowl, whisk together the flour, baking powder, salt, and spices; add to the butter mixture alternately with the sour cream, beating well after each addition.

Fold the cranberries into the batter and carefully spoon over the pineapple/cranberries in the baking pan.

Bake at 350 degrees 50-60 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes.

Invert onto a serving platter a little larger than the baking pan (to catch all the sweet caramel drip). Cut into 15 pieces to serve. Top each with a dollop of whipped cream, if desired.

Note: This cake is delicious served warm. Leftover pieces or cake served the second day can be microwaved a few seconds to warm, if desired.

Source: I got this recipe from TOH a few years ago.

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