Description
A festive delight combining tart cranberries and sweet pineapple in a moist cake.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh cranberries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9-inch square cake pan.
- Pour melted butter into the pan and sprinkle brown sugar over it. Arrange pineapple and cranberries on top.
- Whisk together flour, baking powder, and salt in a bowl. Cream softened butter and sugar in another bowl until fluffy.
- Add eggs to butter-sugar mixture, mixing well. Stir in vanilla and alternate adding the dry ingredients with milk.
- Pour batter over the fruit and bake for 40-45 minutes, testing doneness with a toothpick.
- Let it cool for 10 minutes, then invert the cake onto a serving plate.
Notes
For best results, ensure all ingredients are at room temperature before use.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Calories: 330 kcal
- Sodium: 150 mg
- Protein: 3 g