Best Cranberry Pineapple Upside-Down Cake 🍍🍒🍰

Ingredients:

For the topping:

1/2 cup unsalted butter (1 stick)
1/2 cup packed brown sugar
1 cup fresh cranberries (or frozen, thawed)
1 can (20 oz) pineapple rings, drained (reserve juice for the batter)
1/4 cup chopped walnuts or pecans (optional)

For the cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice (from the can of pineapple rings)
1/4 cup milk
1 tablespoon lemon juice (optional, for brightness)

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper for easy removal.
Prepare the topping: In a medium saucepan, melt 1/2 cup of butter over medium heat. Stir in the brown sugar and cook for about 2 minutes, until it becomes a smooth caramel-like mixture. Pour this mixture into the prepared cake pan and spread it evenly.
Arrange the fruit: Place the pineapple rings in a circular pattern on top of the caramel in the cake pan. Tuck a few cranberries between the pineapple rings and sprinkle the remaining cranberries evenly around the pan. If you’re using nuts, sprinkle them on top of the fruit layer.
Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice (if using).
Combine the wet and dry ingredients: Alternately add the dry ingredients and pineapple juice to the wet ingredients, beginning and ending with the dry ingredients. Stir in the milk to create a smooth batter.
Pour the batter: Carefully pour the cake batter over the arranged fruit and smooth the top with a spatula.
Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the cake should spring back when gently touched.
Cool and invert: Allow the cake to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges of the cake to loosen it from the pan. Place a large plate over the pan and invert it. Gently lift the pan off, revealing the beautiful cranberry and pineapple topping.
Serve: Let the cake cool slightly before slicing and serving. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips:

Fruity variations: You can mix in other fruits like sliced peaches, pears, or even cherries for a twist on the classic.
Pineapple juice: If you don’t have enough pineapple juice, you can substitute with orange juice or water for a similar effect.
Make-ahead: This cake can be made ahead of time and stored in an airtight container for up to 2 days, or it can be refrigerated for up to 5 days.