*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this for New Years exactly as the recipe stated and it came out delicious! When people start changing things in a recipe it's no longer the recipe stated...it then becomes their own recipe. Make it according to directions and you won't have any problems. It was yummy and I will definitely make it again.
I made it this morning with some changes and everyone loved it including my 2 young boys. I didn't have frozen cranberries so I used 1 cup craisins (mixed half in the batter half for the topping)--I would NOT use 3 cups--too much. No pecans. Substituted brown sugar for the first cup of white sugar to mix with the craisins for the topping. I also didn't make it "upside down" so I added half the batter then a layer of topping then layered the rest of the batter and topping.
I took this to my church Christmas party and the pastor kept telling people not to eat it so he could take it home. I added 1 tsp. of cinnamon to cake batter. I piped whipped cream in a lattice pattern on top as one edge stuck in the dish when I flipped it. Hid the crack very well.
This recipe was reprinted in the St. Petersburg Times and as soon as I saw that it was taken from Allrecipes.com I looked it up online. First of all this is a very simple cake that can be quickly made by a beginner cook - great for last minute. I followed the recipe as written but used one bag of Ocean Spray fresh cranberries. I lined a 2 quart rectangular Pyrex baking dish with parchment paper so that it would release easily. I baked the cake for 50 minutes since at 45 a toothpick did not come out clean. I let the cake sit for about 20 minutes before turning out onto a plate and the parchment did the trick - it had no problem releasing from the pan. The appearance of the cake is great. Since it is tart from the cranberries and not really sweet I would recommend serving it a little warm with vanilla ice cream. This is a cake that I will make again. Next time I will use an angel food or bundt type pan for a better presentation.
I had fresh cranberry and it came out great. After reading other reviews I didn't try to turn it over. Instead I served it like a cobbler. Hot with a scoop of vanilla ice cream it was fantastic. So much for my diet.
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