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Cranberry Upside-Down Cake

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By Betty Crocker Kitchens
Updated Oct 29, 2018
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The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake’s turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they’re in season—this cake can be made year-round with frozen berries.

Cranberry Upside-Down Cake

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 8
  • Ingredients 10
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Ingredients

Topping

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

Cake

Topping

  • Sweetened whipped cream, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
  • Step 
    2
    In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
  • Step 
    3
    In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
  • Step 
    4
    Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
  • Step 
    5
    Store loosely covered in refrigerator.

Nutrition

280 Calories
12g Total Fat
3g Protein
40g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
280mg
12%
Potassium
55mg
2%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
5%
Sugars
24g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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