Cranberry Pineapple Upside Down Cake
Indulge in the delightful flavors of our Cranberry Pineapple Upside Down Cake—a charming dessert that combines the tartness of cranberries with the sweetness of pineapple, all nestled beneath a luscious caramel glaze. These adorable mini cakes are perfect for any occasion, from festive gatherings to casual weeknight treats.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 oz fresh or frozen cranberries
- 1/2 – 1 cup granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
- 1/2 cup butter (at room temperature)
- 1 cup dark brown sugar
- 4 large eggs
- 1 1/2 cups unbleached all-purpose flour
- Canned pineapple rings
Instructions
- Prepare the cranberry sauce by simmering cranberries, sugar, orange zest, and lemon juice until softened. Adjust sweetness to taste.
- Mix together the glaze ingredients until fluffy and set aside.
- Grease six small springform pans and layer the glaze and cranberry sauce before placing pineapple rings on top.
- For the cake batter, cream butter with sugars, add eggs one at a time, then mix in dry ingredients alternately with buttermilk.
- Fold in whipped egg whites for a light texture before filling the pans with batter.
- Bake at 350°F for 30-35 minutes until golden brown. Cool slightly before unmolding.
Nutrition
- Serving Size: 1 mini cake (100g)
- Calories: 290
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg