Name: Cranberry Upside Down Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 1/2 cup unsalted butter; 3/4 cup packed brown sugar; 2 cups fresh cranberries (or frozen, thawed and patted dry); 1/4 cup chopped pecans (optional); 1 tablespoon orange zest; 1 1/3 cups all-purpose flour; 1 cup granulated sugar; 1/3 cup unsalted butter, softened; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup whole milk; 1 large egg; 1 teaspoon vanilla extract

Jump to Recipe

Looking for a stunning holiday dessert that’s both beautiful and delicious? This cranberry upside down cake is the perfect choice for your next gathering. With its gorgeous ruby-red cranberries and moist vanilla cake, this recipe creates a show-stopping dessert that tastes as amazing as it looks.

What Makes Cranberry Upside Down Cake Special

This festive cranberry cake combines the tartness of fresh cranberries with a sweet, buttery topping that caramelizes beautifully during baking. When you flip the cake, the cranberries create a stunning pattern that makes this dessert perfect for Thanksgiving, Christmas, or any winter celebration.

The beauty of upside down cakes lies in their simplicity. You start by creating a gorgeous fruit topping in your pan, then pour the cake batter over it. After baking, you flip the entire cake to reveal the beautiful cranberry design on top.

Ingredients You’ll Need

For the Cranberry Topping

1/2 cup unsalted butter
3/4 cup packed brown sugar
2 cups fresh cranberries (or frozen, thawed)
1/4 cup chopped pecans (optional)
1 tablespoon orange zest

For the Cake Batter

1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsalted butter, softened
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
1 large egg
1 teaspoon vanilla extract

Step-by-Step Instructions

Preparing Your Pan and Oven

Preheat your oven to 350°F (175°C)
Use a 9-inch round cake pan or cast iron skillet for best results
Do not grease the pan – the butter in the topping will prevent sticking

Making the Cranberry Topping

Melt the butter directly in your cake pan by placing it in the preheating oven for 2-3 minutes
Remove the pan carefully and sprinkle the brown sugar evenly over the melted butter
Arrange the fresh cranberries in a single layer over the brown sugar mixture
Sprinkle the orange zest and chopped pecans (if using) over the cranberries
Set aside while you prepare the cake batter

Mixing the Cake Batter

Combine dry ingredients in a medium bowl: flour, granulated sugar, baking powder, and salt
Add the softened butter, milk, egg, and vanilla extract to the dry ingredients
Beat with an electric mixer on low speed for 30 seconds, then increase to high speed for 3 minutes
The batter should be smooth and well combined

Assembling and Baking

Carefully spoon the batter over the cranberry topping, spreading gently to avoid disturbing the fruit arrangement
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean
Cool in the pan for 5 minutes only – this is crucial for easy removal

The Big Flip

Run a knife around the edges to loosen the cake
Place a serving plate upside down over the cake pan
Quickly flip both the pan and plate together
Let the pan sit for 1 minute before lifting it off
Serve warm or at room temperature

Pro Tips for Perfect Results

Choosing the Right Cranberries

Fresh cranberries work best for this recipe. Look for berries that are firm, plump, and bright red. Avoid any that are soft or wrinkled. If using frozen cranberries, thaw them completely and pat dry before using.

Pan Selection Matters

A heavy-bottomed pan distributes heat evenly, preventing the sugar from burning. Cast iron skillets work wonderfully for this recipe and can go from stovetop to oven seamlessly.

Timing the Flip

Don’t let the cake cool too long before flipping. The caramelized sugar needs to be slightly warm to release properly from the pan. Wait too long, and the topping might stick.

Variations and Substitutions

Fruit Combinations

Cranberry-apple: Add thin apple slices alongside the cranberries
Cranberry-pear: Use diced pears for a softer texture
Mixed berry: Combine cranberries with blueberries or raspberries

Flavor Enhancements

Spiced version: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the cake batter
Citrus twist: Replace orange zest with lemon or lime zest
Almond flavor: Substitute 1/2 teaspoon almond extract for vanilla

Dietary Modifications

Gluten-free: Use a 1:1 gluten-free flour substitute
Dairy-free: Replace butter with vegan butter and milk with plant-based alternatives

Storage and Serving

This cranberry upside down cake stays fresh for up to 3 days when stored covered at room temperature. For longer storage, refrigerate for up to one week.

Serving suggestions:

Top with whipped cream or vanilla ice cream
Dust with powdered sugar for extra sweetness
Serve alongside hot coffee or spiced tea

Troubleshooting Common Issues

Cake Sticks to Pan

Ensure you flip the cake while it’s still warm
Run a knife around edges before flipping
Use enough butter in the topping mixture

Topping Too Sweet or Tart

Adjust brown sugar amount based on cranberry tartness
Add a pinch of salt to balance sweetness
Mix in a tablespoon of honey for natural sweetness

FAQs

Can I make this cake ahead of time?

Yes, you can bake this cranberry upside down cake up to 2 days in advance. Store it covered at room temperature and it will maintain its moisture and flavor.

What if I don’t have fresh cranberries?

Frozen cranberries work perfectly fine. Just thaw them completely and pat dry with paper towels before arranging in the pan. Dried cranberries can also be used, but soak them in warm water for 10 minutes first.

Can I use a different size pan?

A 9-inch round pan is ideal, but you can use an 8-inch square pan. Adjust the baking time accordingly – smaller pans may need 5-10 minutes longer.

Why did my cake fall apart when I flipped it?

This usually happens when the cake is too cool. The caramelized sugar hardens as it cools, making it stick to the pan. Always flip while the cake is still warm, about 5 minutes after removing from the oven.

Can I freeze cranberry upside down cake?

Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Cranberry Upside Down Cake

Yield: 8

Prep Time: 20 minutes

Cook Time: 50 minutes

Additional Time: 10 minutes

Total Time: 1 hour 20 minutes

A stunning holiday dessert featuring a ruby-red cranberry topping over a moist vanilla cake. Perfect for Thanksgiving, Christmas, or any winter gathering.

Ingredients

For the Cranberry Topping:

1/2 cup unsalted butter
3/4 cup packed brown sugar
2 cups fresh cranberries (or frozen, thawed and patted dry)
1/4 cup chopped pecans (optional)
1 tablespoon orange zest

For the Cake Batter:

1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsalted butter, softened
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
1 large egg
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C).
Place a 9-inch round cake pan or cast iron skillet in the preheating oven with the 1/2 cup butter to melt for 2 to 3 minutes.
Carefully remove the pan and evenly sprinkle the brown sugar over the melted butter.
Arrange cranberries in a single layer over the sugar mixture.
Sprinkle orange zest and chopped pecans (if using) over the cranberries. Set aside.
In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
Add softened butter, milk, egg, and vanilla to the bowl.
Beat with an electric mixer on low for 30 seconds, then increase to high and beat for 3 minutes until smooth.
Carefully spoon the batter over the cranberry layer and spread evenly without disturbing the fruit.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes.
Run a knife around the edges to loosen.
Place a serving plate upside down over the pan and quickly flip both together.
Let the pan sit for 1 minute, then lift it off to reveal the cranberry topping.
Serve warm or at room temperature.

Notes

Use firm, bright red fresh cranberries for best results. If using frozen, thaw and pat dry.
A heavy-bottomed pan or cast iron skillet helps prevent sugar from burning.
Flip the cake while still warm (about 5 minutes after baking) so the caramelized topping releases cleanly.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 466Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 250mgCarbohydrates: 63gFiber: 2gSugar: 44gProtein: 4g

The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.

Author
Recent Posts

Kayden Sanders

Kayden Sanders is the home cook and recipe creator behind KaydenCooks.com. Passionate about simple, flavorful meals made with everyday ingredients, Kayden shares approachable recipes that anyone can make. When not in the kitchen, Kayden loves exploring new flavors, photographing food, and helping others feel confident while cooking at home.

Latest posts by Kayden Sanders (see all)