Cranberry Pineapple Upside-Down Cake Recipe
This Cranberry Pineapple Upside-Down Cake recipe delivers a delightful blend of tart cranberries and sweet pineapple, topped with a rich caramel glaze. Individual mini cakes baked in springform pans create an elegant presentation perfect for gatherings or special occasions. The recipe involves making a homemade cranberry sauce, a tender and fluffy cake batter, and assembling everything with a buttery caramel base before baking to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 individual mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cranberry Sauce
- 6 oz fresh or frozen cranberries (divided: 5¾ oz plus ¼ cup reserved)
- ½ – 1 cup granulated sugar (adjust for sweetness)
- 1 tablespoon orange zest
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
Caramel Glaze
- ½ cup (4 oz) butter, at room temperature
- 1 cup dark brown sugar
- 2 tablespoons corn syrup
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 6 sliced rings of canned pineapple
Cake Batter
- 4 large eggs, at room temperature (separated)
- ¾ cup granulated sugar, divided (¼ cup plus ½ cup)
- ½ cup (4 oz) butter, at room temperature
- ¼ cup dark brown sugar
- 3 teaspoons pure vanilla extract
- 1½ cups unbleached all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon table salt (or 1¼ teaspoon kosher salt)
- ½ cup buttermilk, at room temperature
Instructions
- Make the Cranberry Sauce: In a heavy-bottomed saucepan, combine 5¾ oz of cranberries, ½ cup sugar, orange zest, and lemon juice. Cook over medium heat, stirring frequently, until the cranberries soften and the sugar dissolves. Increase heat to medium-high and cook for 5-6 minutes until the cranberries burst. Stir in the reserved ¼ cup cranberries, adjust sweetness with additional sugar if needed, and season with salt and pepper. Remove from heat and let cool.
- Prepare the Cake Pans and Caramel Glaze: Grease six 4-inch springform pans and line the bottoms with parchment paper. In a standing mixer, beat together ½ cup butter, 1 cup dark brown sugar, 2 tablespoons corn syrup, 2 teaspoons vanilla extract, and ½ teaspoon salt until light and fluffy, about 4-5 minutes. Divide the caramel glaze evenly among the prepared pans, spreading to cover the bottoms. Layer the cooled cranberry sauce over the glaze, then gently press one pineapple ring into the center of each pan.
- Make the Cake Batter: Preheat the oven to 350°F (175°C). Separate the egg whites and yolks. Beat the egg whites in a clean bowl until frothy, gradually adding ¼ cup sugar, and continue beating until stiff peaks form. In another bowl, cream together ½ cup butter with the remaining ½ cup granulated sugar and ¼ cup dark brown sugar until fluffy. Add 3 teaspoons vanilla extract, then beat in the egg yolks one at a time. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Gently fold the beaten egg whites into the batter until just combined.
- Assemble and Bake: Divide the cake batter evenly among the prepared pans, filling each almost to the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 5 minutes, then carefully invert each cake onto a serving plate. Let the cakes rest for a few minutes before removing the pans and parchment paper.
- Serve and Enjoy: Serve the cakes warm for the best flavor. Store leftovers in the refrigerator for up to 3 days. These individual mini cakes pair beautifully with vanilla ice cream or whipped cream for an extra special treat.
Notes
- Adjust sugar quantity in the cranberry sauce to your preferred sweetness level.
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for better batter texture.
- Greasing and lining the pans properly will help with easier removal after baking.
- Serve warm and consider pairing with vanilla ice cream or whipped cream.
- The mini cakes can be stored in the fridge for up to 3 days.
Keywords: cranberry upside-down cake, pineapple upside-down cake, mini cakes, individual dessert, caramel glaze, holiday dessert
