Cranberry Pineapple Dump Cake
A sweet and tangy cake with a pineapple and cranberry topping, baked until golden and served warm.
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
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.