Cranberry Pineapple Cake
Bursting with bright, tangy cranberries and sweet, tropical pineapple, this Cranberry Pineapple Cake brings a delightful twist to your dessert table. Perfectly moist and tender, this easy-to-make cake combines a buttery vanilla base with the vibrant flavors of fresh cranberries and crushed pineapple, creating a harmonious balance of sweet and tart in every bite. With only 20 minutes of prep time, it’s an ideal choice for holidays, special occasions, or just a midweek treat. The optional dusting of powdered sugar adds an elegant finishing touch, making this cake as visually stunning as it is delicious. Serve it as is or pair it with a dollop of whipped cream for an extra indulgent experience. Perfect for entertaining, this unique dessert is sure to impress family and friends! Keywords: cranberry pineapple cake, holiday dessert, easy cake recipe, sweet and tart cake, festive baking.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1 cup Crushed pineapple (drained)
- 1.5 cups Fresh cranberries (coarsely chopped)
- 0.5 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter until creamy using a hand or stand mixer. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The batter will be thick.
Fold in the drained crushed pineapple and chopped cranberries gently using a spatula.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Before serving, optionally dust the top of the cake with powdered sugar for a decorative touch.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 39.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
