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Welcome to the world of delightful desserts, where flavors dance and textures mingle in perfect harmony. Today, we are diving into a unique and tantalizing recipe that puts a fresh twist on a beloved classic: the Cranberry Pineapple Upside-Down Cake Delight. This mouthwatering dessert combines the sweet, juicy essence of pineapple with the tart brightness of cranberries, creating a cake that is not only delicious but also visually stunning.

Cranberry Pineapple Upside-Down Cake

Discover the irresistible flavors of Cranberry Pineapple Upside-Down Cake Delight, a stunning dessert that beautifully blends the sweetness of pineapple with the tartness of cranberries. This cake is perfect for any occasion, enticing both the eyes and taste buds. Our simple step-by-step recipe ensures a flawless bake every time. Click through to explore this delightful treat and impress your friends and family with your baking skills!
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Ingredients
  

1 can (20 oz) pineapple slices in juice, drained

1 cup fresh or frozen cranberries

1/2 cup unsalted butter, softened

1 cup packed brown sugar

1 1/2 cups all-purpose flour

1 cup granulated sugar

3 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Optional: Whipped cream or vanilla ice cream for serving

Instructions
 

Prepare the Topping: Preheat your oven to 350°F (175°C). In a 9x13-inch baking pan, melt the butter over low heat. Once melted, remove from heat and sprinkle brown sugar evenly over the melted butter.

    Arrange Pineapples and Cranberries: Place pineapple slices on top of the brown sugar mixture, fitting them in snugly. Scatter cranberries over the pineapple slices, ensuring even distribution.

      Mix the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Do not overmix.

          Bake the Cake: Carefully pour the cake batter over the arranged fruits in the baking pan. Spread it evenly with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

            Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving platter. Be cautious as the hot syrup may spill out.

              Serve: Allow the cake to cool for a few more minutes. Slice and serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 12 slices