Holiday Pineapple Cake

Blogmas Day 6

This post just barely makes the cutoff for today, but my reason for not getting this up sooner in the day is worth it because tonight hubby and I hosted a Christmas Party! I want to share a recipe that was a big hit...this pineapple cake with cranberries. It's basically a holiday twist on an upside down pineapple cake. It tastes like a cinnamon cake and the cranberries + pineapples go along with it perfectly. 

The base of your cake will eventually be flipped upside 

down to be the top of your cake, here is what you need:

1/2 cup brown sugar

1/2 cup sugar  

1/2 cup melted butter 

1/2 cup cranberries

20 oz sliced pineapples 

Preheat the oven to 350. Mix the brown sugar, white sugar, and melted butter. Spread this mixture onto the bottom of a 13X9 pan. Then place the pineapples onto the mixture and sprinkle the cranberries on top. 

For the cake portion: 

1 cup softened butter 

1 and 1/4 cups sugar 

2 cups flour  

2 eggs 

3/4 cup sour cream

2 teaspoons baking powder 

1 tsp vanilla extract 

1 tsp cinnamon 

1/2 tsp allspice 

1 cup cranberries 

Cream butter and sugar together. Slowly add in each ingredient (except the cranberries) while continuing to mix. Once all the ingredients are well combined, use a baking spatula to fold the cranberries into the cake batter. Now spread the cake batter on top of the sugar-pineapple base in your pan. Bake for 50 minutes at 350. Let the cake cool for 10-15 minutes before flipping it upside down.
Now it's ready to eat! 

You are going to love this cake because it's tart and sweet all at once. Tip: This cake is best served warm! 

Linking up for Blogmas