Cranberry Pineapple Upside-Down Cake

Cranberry Pineapple Upside-Down Cake

  • Author: Amy @ The Blond Cook
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Scale


This sweet and tart Cranberry Pineapple Upside-Down Cake is so EASY to make – No one will ever know it’s made from a doctored-up box cake mix!


  • 1/2 cup (1 stick) butter, melted
  • 1 cup packed light brown sugar
  • 1 (20-ounce) can pineapple slices, drained *RESERVE 1/2 CUP PINEAPPLE JUICE FOR CAKE*
  • 1 cup cranberries (fresh or frozen)
  • 1 (15.25-ounce) box pineapple supreme cake mix (I used Duncan Hines)
  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3 large eggs, lightly beaten
  • 3/4 cup sour cream
  • 3/4 cup vegetable oil
  • 1/2 cup pineapple juice reserved from can
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350 degrees F.  Liberally spray a 13 x 9 pan with cooking spray.
  2. Pour melted butter in the bottom of the pan.  Sprinkle brown sugar evenly over butter.
  3. Arrange pineapple slices on top of brown sugar.  Place 2-3 cranberries in the middle of each pineapple slice and around pineapple slices.

Prepare the batter:  

  1. Beat together cake mix, pudding mix, nutmeg, cinnamon, eggs, sour cream, vegetable oil, pineapple juice and vanilla extract in a large bowl with a hand mixer on medium speed (or with a stand mixer using the paddle attachment).  Beat until smooth, about 1-1/2 to 2 minutes.
  2. Pour batter over pineapple slices and cranberries and spread evenly.
  3. Bake for 35-40 minutes, or until a toothpick inserted in the center is removed clean.
  4. Cool on a wire rack for 15 minutes and invert onto a serving platter.