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Cranberry-Orange Upside-Down Cake

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By Melinda Sekela
Updated Nov 5, 2024
Makers gonna make bake. Betty Crocker Maker Melinda taking a bite of chocolate frosted cake. 

Meet Melinda, a classic Betty Maker at heart

“I love referring to my vast collection of vintage cookbooks for both classic dishes and offbeat ideas, which I combine with my local and seasonal flair.”
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A fun flip on a classic Thanksgiving dessert flavor, this upside-down cake showcases brilliant red, tart cranberries paired with a bright and vibrant orange-flavored cake. A simple base layer of cranberries, brown sugar, and butter caramelizes at the bottom of the cake and is a real showstopper when flipped to serve. Top each slice of this sweet treat with a citrusy orange whipped cream. Cooking this holiday season can be an all-day affair, so save some time with a dessert that comes together in minutes and will wow your dinner guests.

Frequently Asked Questions

Can this be prepared in advance?

Prepare the cranberry topping up to 3 days in advance and store in the fridge. The finished cake will keep for 3 days, but whipped cream must be made within 24 hours of serving for best flavor and texture. 

Can I prepare this as a bundt cake?

Yes, instead of two 8-inch cakes, this recipe can be made in a single fluted tube cake pan. Be sure to liberally grease the pan to ensure a smooth release. 

Can I use frozen ingredients instead of fresh?

Yes, either fresh or frozen cranberries can be used. Just be sure to thaw frozen cranberries before making the topping. 

Cranberry-Orange Upside-Down Cake

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 16
  • Ingredients 12
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Ingredients

Cranberry Topping

  • 1/2 cup butter, melted
  • 3/4 cup light or dark brown sugar, packed
  • 2 cups fresh or frozen (thawed) cranberries

Cake

Orange Whipped Cream

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon orange zest

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray two 8-inch round cake pans with cooking spray, and line with cooking parchment paper.
  • Step 
    2
    Stir melted butter and brown sugar in a bowl until well blended; then, fold in cranberries. Evenly divide mixture between the bottoms of each cake pan.
  • Step 
    3
    In a large bowl, beat Cake ingredients with an electric mixer on low speed for 30 seconds, then on medium speed for 4 minutes, scraping the bowl occasionally. Pour half of batter over cranberries in each pan.
  • Step 
    4
    Bake for 33 to 38 minutes or until cakes are deep golden brown and a toothpick inserted in the center of the cake comes out clean.
  • Step 
    5
    Meanwhile, in a large bowl, beat whipping cream and powdered sugar with an electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until stiff peaks form. Carefully fold in orange juice and zest until distributed and fragrant. Refrigerate until ready to serve.
  • Step 
    6
    When the cakes are out of the oven, run a knife around the sides of the pans to loosen the cakes. Cool pans on a cooling rack for 5 minutes. Place heatproof serving plate upside down over each pan; turn plate and pan over. Remove each pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.

Nutrition

Nutrition Facts are not available for this recipe
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