If you’re searching for a festive dessert that will wow your guests, look no further than Cranberry Pineapple Upside-Down Cake. This dessert combines tart cranberries, sweet pineapple, and a buttery caramel glaze with a light and fluffy cake. Perfect for individual servings, these mini cakes are a delightful twist on a classic upside-down cake, making them the star of any holiday table.
Why You’ll Love This Recipe
- Elegant Presentation: Individual cakes create a beautiful, plated dessert for special occasions.
- Burst of Flavor: Sweet, tangy, and buttery flavors come together in every bite.
- Seasonal Ingredients: Fresh cranberries and citrus zest make this perfect for winter gatherings.
- Versatile: Serve warm, cold, or reheat leftovers for a treat that’s delicious at any temperature.
- Make-Ahead Friendly: Prepare the cranberry sauce and caramel glaze in advance for easier assembly.
Ingredients You’ll Need
For the Cranberry Sauce:
- 6 oz fresh or frozen cranberries (or use 1 cup prepared cranberry sauce)
- ½–1 cup granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
For the Caramel Glaze and Pineapple:
- ½ cup (4 oz) butter, 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
For the Cakes:
- 4 large eggs, room temperature, separated
- ¾ cup granulated sugar, divided
- ½ cup (4 oz) butter
- 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 teaspoons kosher salt)
- ½ cup buttermilk, room temperature
Kitchen Equipment Needed
- 6 4-inch springform pans
- Parchment paper
- Mixing bowls
- Electric mixer with paddle and whisk attachments
- Wooden spoon or rubber spatula
- Baking sheet lined with aluminum foil
Step-by-Step Directions
Step 1: Make the Cranberry Sauce
In a heavy-bottomed saucepan, combine cranberries (reserving ¼ cup), ½ cup sugar, orange zest, and lemon juice. Cook over medium-low heat, stirring frequently, until the cranberries soften and the sugar dissolves. Increase heat to medium-high and cook until cranberries burst, about 5–6 minutes. Reduce heat, stir in reserved cranberries, and adjust sweetness with up to ½ cup more sugar if needed. Season with salt and pepper to taste. Let cool to room temperature.
Step 2: Prep Cake Pans and Make the Caramel Glaze
Grease the bottoms and sides of six 4-inch springform pans with vegetable shortening. Line the bottoms with parchment circles extending ½ inch up the sides. Grease the parchment and dust with flour.
In a mixer, beat butter, brown sugar, corn syrup, vanilla, and salt on high speed for 4–5 minutes until fluffy. Divide the glaze evenly among the pans, spreading it into an even layer. Top with cranberry sauce, spreading it gently. Place a pineapple ring on top of each.
Step 3: Make the Cake Batter
Preheat the oven to 350°F (175°C).
Separate egg whites and yolks. Beat whites until frothy, then gradually add ¼ cup sugar while beating to stiff peaks.
In a separate bowl, cream butter, remaining ½ cup granulated sugar, and brown sugar for 4–5 minutes. Add vanilla. Beat in egg yolks two at a time, scraping down the bowl.
In another bowl, whisk together flour, cornstarch, baking powder, and salt. Add the dry ingredients to the creamed mixture in three additions, alternating with buttermilk. Fold in the egg whites gently with a spatula.
Step 4: Assemble and Bake
Divide batter evenly between the pans, filling nearly to the top. Place the pans on a foil-lined baking sheet to catch any leaks. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Unmold and Serve
Let cakes cool for 5 minutes, then flip each pan onto a plate. Allow them to rest another 5 minutes before removing the pan sides, base, and parchment paper. Serve warm for best flavor and texture.
Serving and Storage Tips
- Serving: These cakes are best served warm, paired with whipped cream or a scoop of vanilla ice cream.
- Storage: Store at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat gently in the microwave at 50% power for 20–30 seconds.
Variations
- Mixed Fruit: Add halved cherries or blueberries to the cranberry layer for more fruit variety.
- Nutty Touch: Sprinkle chopped pecans or walnuts into the caramel glaze for added crunch.
- Citrus Twist: Replace vanilla extract with orange or lemon extract for a zesty cake.
- Larger Cake: Use a single 9-inch springform pan for one large cake, adjusting baking time to 50–55 minutes.
Helpful Notes
- Use parchment paper to ensure the caramel glaze and fruit layers don’t stick to the pan.
- Ensure the egg whites are stiff but not dry to maintain the light texture of the cake.
- If the glaze seeps out while baking, the foil-lined tray will save your oven from sticky spills.
Tips from Well-Known Chefs
- Mary Berry: “Always taste your cranberry sauce before layering—it should balance sweet and tart flavors.”
- Ina Garten: “Room temperature ingredients ensure your batter mixes evenly for a light and airy cake.”
- Paul Hollywood: “For a glossy caramel glaze, don’t overmix the butter and sugar; stop once it’s fluffy.”
Frequently Asked Questions
1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works beautifully! Slice it thinly and remove the core before using.
2. What if I don’t have springform pans?
Regular 4-inch cake pans or ramekins can be used, but the cakes will need to be carefully inverted after cooling slightly.
3. Can I make the cake batter ahead of time?
No, the batter should be baked immediately to retain its airy texture. However, the cranberry sauce and glaze can be made ahead.
4. Can I freeze these cakes?
Yes! Wrap each cake tightly in plastic wrap and foil before freezing for up to 3 months. Thaw overnight in the fridge and reheat gently.
5. How do I prevent the cake from sticking?
Greasing, flouring, and using parchment paper ensure the cake releases easily from the pan.
Cranberry Pineapple Upside-Down Cake is a dessert that’s as beautiful as it is delicious. This recipe combines traditional holiday flavors with a modern twist, perfect for wowing your guests or treating your family to something extra special!
