Description
A stunning dessert featuring a caramelized pineapple and cranberry topping with a moist, buttery vanilla cake base. Perfectly balancing sweet and tart flavors.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 can (8 oz) pineapple rings
- 1 cup fresh cranberries
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9-inch round cake pan and sprinkle brown sugar evenly over it.
- Arrange pineapple rings on top of the sugar and fill the gaps with fresh cranberries.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter and granulated sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually blend in the dry ingredients until just combined.
- Spread the batter evenly over the fruit in the pan.
- Bake for 35-45 minutes until a toothpick comes out clean.
- Let cool for 10 minutes, then invert onto a serving plate.