Pineapple-Cranberry Upside-Down Cake
From: Taste of the South
Servings: 1 (9-inch) cake
Prep: 15 mins
Total: 1 hr
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Ingredients
1/2 cup unsalted butter, softened
1 cup plus 2 tablespoons sugar
3 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons buttermilk
1/4 cup chopped pecans
1 (20-ounce) can pineapple slices, drained and juice reserved
1/4 cup sweetened dried cranberries
1/4 cup unsalted butter, melted
3/4 cup firmly packed light brown sugar
Directions
1. Preheat oven to 350 degrees. Spray 1 (9-inch) cake pan with nonstick cooking spray; set aside.
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
3. In a medium bowl, combine cake flour, baking powder, and salt. Sift twice.
4. Add flour mixture alternately with buttermilk to butter mixture, beginning and ending with flour mixture. Fold in pecans.
5. In a small microwaveable bowl, combine reserved pineapple juice and dried cranberries. Cover with plastic wrap and heat on High (100 percent power) for 1 minute.
6. Pour melted butter into bottom of prepared pan. Sprinkle evenly with brown sugar. Arrange pineapple slices in a single layer over brown sugar. Place cranberries in the holes at the center of each pineapple slice. Pour batter over pineapple slices.
7. Bake for 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Let cake cool for 10 minutes in pan. Remove from pan and serve warm.
More Great Recipe Ideas from Taste of the South
- Easy Cheesy Strudel
- The Edgewood Bakery's Carrot Cake
- Shrimp and Grits
- Coconut Cream Pie
- The Dumpling Diva's Chicken and Dumplings
