This Cranberry Pineapple Upside-Down Cake is SO EASY. No one will ever know it’s made with a doctored-up boxed cake mix!
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I’m all about delicious recipes with minimal effort. This is one of those recipes!
This cake has the perfect balance of sweet and tart flavors, and is a MUST for your holiday dessert table.
How to make Cranberry Pineapple Upside-Down Cake
You’ll need to start with a brown sugar and butter mixture in the bottom of a greased 13 x 9 pan. Place canned pineapple slices over the brown sugar mixture. I cut 2 of the slices in half so the pineapple would be more evenly distributed. Place 2-3 cranberries (fresh or frozen) in the middle of each pineapple slice and place the remaining cranberries around the slices.
Then you’ll take advantage of a boxed cake mix. Trust me on this.
By adding a little cinnamon, nutmeg, instant vanilla pudding, sour cream, pineapple juice and vanilla extract to the mix, it results in a phenomenally moist and spongy cake.
Top it with whipped cream and a mint sprig to make it extra-festive!