Pineapple Cranberry Upside Down Cake

“Yum what a way to combine my 2 favorite things--pineapple and cranberries. Pretty simple and tasty!”
1hr 5mins

Ingredients Nutrition

  • 118.29 ml butter
  • 236.59 ml brown sugar, packed
  • 118.29 ml pecans
  • 236.59 ml fresh cranberries
  • 453.59 g can pineapple chunks (drained, reserve juice to add to water for as much liquid as called for by your cake mix)
  • 517.37 g box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 78.07 ml oil (or as called for by your cake mix)


  1. Drain juice from pineapple and save.
  2. Melt butter in a 9x13 baking dish in a 350°F oven.
  3. Sprinkle in sugar nuts cranberries and pineapple.
  4. Add water to the pineapple juice to equal the amount of liquid specified on the cake mix box.
  5. Prepare cake mix as shown on package directions.
  6. Spread mixture over fruit.
  7. Bake at 350°F for 30-45 min or until a toothpick inserted in the middle comes out clean.
  8. Cool 5 minutes.
  9. Invert cake onto a large serving dish.

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