Rating: 4 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.

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  • Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.

  • Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.

  • Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

Nutrition Facts

327 calories; protein 3.3g; carbohydrates 45.7g; fat 15.8g; cholesterol 51.5mg; sodium 67.9mg. Full Nutrition
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