CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE

Cranberry Pineapple Upside-Down Cake image

Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. -Sherry Conley, Noel Hants County, Nova Scotia

Provided by Taste of Home

Time 1h10m

Yield 15 servings.

Number Of Ingredients 17

Ingredients

1 cup packed brown sugar
1/2 cup butter, melted
1 can (20 ounces) sliced pineapple, drained
1 cup fresh or frozen cranberries
CAKE:
1 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup sour cream
1 cup fresh or frozen cranberries, halved
Sweetened whipped cream, optional

Steps:

Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.

Nutrition Facts : Calories 402 calories, Fat 21g fat (13g saturated fat), Cholesterol 84mg cholesterol, Sodium 363mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.