This cranberry pineapple cake is a cozy, festive dessert that combines sweet, tangy, and spiced flavors. While often called a dump cake, this version is made with a from-scratch batter and assembled like an upside-down cake, giving you a moist crumb and a beautiful fruit topping.
The recipe comes together in about an hour and fifteen minutes. It’s a straightforward bake that looks impressive when you flip it out of the pan, making it a great choice for a holiday gathering or a special weekend treat.
Why is Cranberry Pineapple Dump Cake a Must-Try?
Baking the cake upside-down creates a beautiful, built-in topping of caramelized pineapple and cranberries when you invert it.
A homemade cake batter provides a tender texture and rich flavor that you won’t get from a boxed mix.
The combination of tart cranberries and sweet pineapple creates a balanced flavor profile that keeps the cake from being overly sweet.
Ingredients for Cranberry Pineapple Dump Cake
• Pineapple: Canned, pre-sliced pineapple rings are easiest for creating the classic upside-down pattern. Make sure to drain them well.
• Cranberries: You can use either fresh or frozen cranberries. If using frozen, add them directly to the recipe without thawing.
• Sour Cream: Full-fat sour cream adds moisture and a pleasant tang that complements the sweet fruit. Plain full-fat yogurt is a good substitute.
• Spices: The recipe calls for cinnamon and allspice, but you can also add a pinch of nutmeg or ground ginger for extra warmth.
Exact quantities are in the recipe card below.
How to Make Cranberry Pineapple Dump Cake
Step 1: Prepare the Fruit Topping
First, preheat your oven and grease a 13×9-inch pan. Mix melted butter with brown sugar and spread it evenly in the pan. This will become the caramelized topping. Arrange the pineapple slices and cranberries over the sugar mixture.
Step 2: Make the Cake Batter
In a large bowl, cream the softened butter and sugar until fluffy. Beat in the eggs and vanilla. In a separate, smaller bowl, whisk together your dry ingredients: flour, baking powder, salt, and spices.
Step 3: Combine and Bake
Alternate adding the dry ingredients and the sour cream to your creamed butter mixture, mixing until just combined. Fold in the remaining cranberries. Spoon this batter over the fruit in the pan and bake until a toothpick inserted in the center comes out clean.
Step 4: Cool and Invert
Let the cake cool in the pan for just 10 minutes. This is the key moment: run a knife around the edges, then confidently flip the pan over onto a serving platter. The warm topping will release easily, revealing the fruit design.
What to Serve with Cranberry Pineapple Dump Cake
Serve slices warm, either plain or with a scoop of vanilla ice cream. A dollop of lightly sweetened whipped cream is also a nice addition.
Expert Tips for Cranberry Pineapple Dump Cake
It is important to invert the cake while it’s still warm. If it cools completely, the brown sugar topping can harden and stick to the pan.
For a smooth cake batter, make sure your butter, eggs, and sour cream are all at room temperature before you begin.
If any fruit sticks to the bottom of the pan after you flip the cake, you can gently lift it off with a spatula and arrange it back on top of the cake.
Using fresh or frozen cranberries works equally well. There is no need to thaw frozen cranberries before adding them to the recipe.
How to Store and Freeze Cranberry Pineapple Dump Cake
Store leftover cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can gently reheat individual slices in the microwave for about 20 seconds until warm.
Cranberry Pineapple Dump Cake Recipe FAQs
Can I use a cake mix instead of making the batter from scratch?
Yes, you can substitute a yellow or butter-flavored cake mix. Prepare the batter according to the package directions and pour it over the fruit layer. Note that the baking time may be different, so check for doneness with a skewer.
Do I have to use a 13×9-inch pan?
That size works best for the ingredient quantities. You could divide the recipe between two 9-inch round cake pans, but you will need to reduce the baking time and check them for doneness earlier.
Can I use crushed pineapple instead of slices?
You can, but the final look will be different. If using crushed pineapple, drain it very well to prevent the cake from becoming soggy. Spread it evenly over the brown sugar layer before adding the cranberries and batter.
Cranberry Pineapple Dump Cake
Ingredients
FOR THE TOPPING
- 1/2 cup unsalted butter melted, 113g
- 1 cup packed brown sugar 220g
- 1 can sliced pineapple in juice drained, 20 ounces / 567g
- 1 cup fresh or frozen cranberries 100g
FOR THE CAKE
- 1 cup unsalted butter softened, 227g
- 1 1/4 cups granulated sugar 250g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 240g
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 3/4 cup sour cream 180g
- 1 cup fresh or frozen cranberries halved, 100g
- Sweetened whipped cream or vanilla ice cream for serving, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13x9-inch (33x23 cm) baking pan.
- For the topping, stir together the melted butter and brown sugar in a small bowl. Spread this mixture evenly across the bottom of the prepared baking pan.
- Arrange the drained pineapple slices over the brown sugar layer. Place a few of the whole cranberries in the center of each pineapple ring and scatter the remaining cup of whole cranberries around the slices.
- For the cake batter, use a large bowl and an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and allspice.
- Add the flour mixture to the butter mixture in three parts, alternating with the sour cream. Mix on low speed until just combined; do not overmix. Gently fold in the halved cranberries.
- Spoon the batter over the fruit in the baking pan, spreading it carefully to cover the fruit and reach the edges.
- Bake for 50-60 minutes. The cake is done when it's golden brown and a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edges of the pan, place a large serving platter over the top, and carefully flip the cake over. Serve warm.
Notes
