Pineapple and Cranberry Upside-Down Cake

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.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 392 Calories

Ingredients

• ⅔ cup packed brown sugar
• ½ cup margarine, melted
• 3 large eggs
• ⅓ cup margarine, softened
• 1 (15.25 ounce) package yellow cake mix
• 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 cup fresh cranberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine juice from crushed pineapple and pineapple tidbits to get 1 cup. Reserve remaining juice for another use or discard.

Step 3

Combine cake mix, 1 cup pineapple juice, eggs, and softened margarine in a bowl; mix until well combined.

Step 4

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.

Step 5

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.