If you love pineapple upside-down cake, try this holiday version

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Pineapple upside-down cake is a classic dessert everyone should try at least once. The brown sugar caramel top filled with chunks of refreshing pineapple make it such a treat.

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This recipe from Martha Steward puts a twist on that classic by swapping the fruit for a slightly more sour variety. Cranberries give the cake a unique taste, but don’t worry, there’s plenty of sugar to make this a holiday treat.

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Here’s what you’ll need:

  • 8 tablespoons butter
  • 1 cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • 1¾ cups cranberries
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk

Plus, you can always add a little cranberry juice (or red food coloring) to the batter to give the cake a slight holiday hue. Find the full recipe on Martha Stewart’s site.

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