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As the holiday season approaches, the search for the perfect dessert to impress guests and family members becomes a delightful adventure. One such treat that combines visual appeal with irresistible flavor is the Cranberry Pineapple Upside-Down Cake Delight. This stunning dessert offers an enchanting interplay of sweet and tart, thanks to the fresh cranberries and juicy pineapple that take center stage. Not only does it provide a feast for the eyes with its vibrant colors, but it also tantalizes the taste buds, making it an ideal choice for festive gatherings or special celebrations.

Cranberry Pineapple Upside-Down Cake

Elevate your holiday dessert game with this stunning Cranberry Pineapple Upside-Down Cake Delight! This festive treat combines the tangy burst of fresh cranberries with the sweetness of juicy pineapple, creating a visually appealing centerpiece for any gathering. Simple enough for beginner bakers, it's sure to impress your guests. Discover how to make this delightful cake and indulge in the flavors of the season. Click to explore the full recipe!
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Ingredients
  

1 cup fresh cranberries

1 can (15 oz) pineapple rings in juice, drained (reserve juice)

1/4 cup unsalted butter, melted

2/3 cup packed brown sugar

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup granulated sugar

1/2 cup sour cream or Greek yogurt

2 large eggs

1 tsp vanilla extract

A pinch of ground cinnamon (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

    Prepare the Topping:

      - In a small bowl, mix the melted butter and brown sugar. Spread this mixture evenly in the bottom of the prepared cake pan.

        - Arrange the pineapple rings on top of the brown sugar mixture, placing one in the center and the other rings around it. Scatter the fresh cranberries in the spaces between the pineapple rings.

          Make the Cake Batter:

            - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).

              - In a large mixing bowl, combine the granulated sugar and sour cream. Mix until smooth.

                - Add the eggs, vanilla extract, and 1/4 cup of the reserved pineapple juice. Beat until well-blended.

                  - Gradually add the dry ingredients to the wet mixture, stirring just until combined.

                    Assemble the Cake: Pour the batter gently over the arranged pineapple and cranberries in the cake pan, ensuring even coverage.

                      Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

                        Cool and Flip: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After cooling, carefully invert the cake onto a serving plate to reveal the beautiful topping.

                          Serve: Allow the cake to cool a little further before slicing. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

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