Description
A festive dessert featuring cranberries and pineapple, perfect for holidays with a moist cake base and fruity topping.
Ingredients
Scale
- 1 1/2 cups fresh cranberries
- 1 can (20 oz) pineapple slices, drained
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- In the pan, spread melted butter and sprinkle brown sugar evenly.
- Arrange pineapple slices on the sugar layer and fill gaps with cranberries.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
- Pour the batter over the fruit layer in the pan.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes, then invert onto a plate to serve.
Notes
Ensure cranberries are fresh for the best flavor; this cake pairs well with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 38g
- Fat: 14g
- Carbohydrates: 55g
- Protein: 4g