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Cranberry Pineapple Upside-Down Cake

Cranberry Pineapple Upside-Down Cake

This Cranberry Pineapple Upside-Down Cake is a delightful twist on a classic dessert, featuring tart cranberries and sweet pineapple for a guaranteed crowd-pleaser.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 cakes
Course: Weight Loss Recipes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Topping
  • 6 oz fresh cranberries adds a tart punch
  • 5.75 oz sugar balances acidity
  • 0.25 cup orange zest enhances flavor
  • 0.5 lemon lemon juice adds a tangy kick
  • 0.5 cup pineapple rings lends tropical sweetness
For the Cake Batter
  • 0.5 cup butter rich and moist
  • 1 cup dark brown sugar deeper caramel flavor
  • 0.25 cup corn syrup keeps the cake moist
  • 1 tablespoon vanilla complements fruit flavors
  • 1 tablespoon salt balances sweetness
For the Egg Mixture
  • 6 eggs whites and yolks separated
  • 0.5 cup buttermilk adds moisture
For the Dry Ingredients
  • 1.5 cups all-purpose flour provides cake structure
  • 0.25 cup cornstarch gives a tender crumb
  • 1 teaspoon baking powder aids in leavening
  • 1 teaspoon baking soda works with buttermilk
  • 1.25 teaspoon salt balances flavors
For the Egg White Topping
  • 0.5 cup egg whites whipped to stiff peaks
  • 1 tablespoon sugar sweetens and stabilizes
For Garnishing
  • 2 tablespoon fresh mint leaves adds color and flavor
  • powdered sugar for dusting
  • caramel sauce for drizzling

Equipment

  • Saucepan
  • mixing bowl
  • springform pans
  • Whisk
  • Oven

Method
 

Step-by-Step Instructions
  1. In a saucepan, combine cranberries, sugar, orange zest, and lemon juice. Cook over medium heat for about 5-7 minutes until softened.
  2. Grease and line six small springform pans with butter and parchment paper. Whip together butter, dark brown sugar, corn syrup, vanilla, and salt until fluffy. Spread across each pan, adding cranberry sauce and pineapple rings.
  3. Preheat your oven to 350°F (175°C). Beat egg whites with sugar until stiff peaks form. Cream together butter and sugars, then incorporate vanilla and egg yolks one by one.
  4. In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually mix dry ingredients into the butter mixture, alternating with buttermilk. Fold in beaten egg whites.
  5. Divide the batter evenly among pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool for 10 minutes before inverting onto plates to reveal the fruit topping.
  7. Serve warm or at room temperature, garnished with mint, powdered sugar, or caramel sauce.

Nutrition

Serving: 1cakeCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best flavor. Distribute batter evenly for consistent baking.

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