PINEAPPLE AND CRANBERRY UPSIDE-DOWN CAKE

Pineapple and Cranberry Upside-Down Cake image

This cranberry upside-down cake is a sweet/tart twist to an all-time favorite. Great for holiday entertaining. Quick, easy, and delicious! Top with whipped topping if desired.

Provided by adargartz

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

1 (20 ounce) can crushed pineapple in juice, drained and juice reserved
1 (20 ounce) can pineapple tidbits in juice, drained and juice reserved
1 (15.25 ounce) package yellow cake mix
3 large eggs
⅓ cup margarine, softened
⅔ cup packed brown sugar
½ cup margarine, melted
1 cup fresh cranberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine juice from crushed pineapple and pineapple tidbits to get 1 cup. Reserve remaining juice for another use or discard.
Combine cake mix, 1 cup pineapple juice, eggs, and softened margarine in a bowl; mix until well combined.
Pour melted margarine into a 9x13-inch cake pan. Spread brown sugar over top and pat down. Evenly spread crushed pineapple over top, followed by pineapple tidbits. Spread cranberries over top, then pour in the prepared cake batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cake cool for 15 minutes before flipping onto a plate.

Nutrition Facts : Calories 392 calories, Carbohydrate 56.3 g, Cholesterol 47.2 mg, Fat 18 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 404.6 mg, Sugar 41.7 g