Saturday, December 6, 2014

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

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