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Cranberry upside down cake
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Cranberry Sauce Upside Down Cake

Course Dessert
Cuisine American
Keyword dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6

Ingredients

Topping

  • 1 tbsp unsalted butter softened
  • 1/3 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 can whole berry cranberry sauce

Cake

  • 1 1/4 cups flour
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tbsp orange zest
  • 1 tbsp orange juice
  • 1/2 cup milk

Instructions

  • Preheat the oven to 350 degrees. Grease a cake pan with nonstick baking spray or rub the with butter or crisco.
  • Make the topping. Stir together the softened butter, brown sugar, and chopped pecans. Spread the mixture in the bottom of the pan.
  • Layer the cranberry sauce over the top of the sugar-butter-pecan mixture and set the pan aside.
  • In a medium bowl, whisk together the flour, baking powder, spices and salt. Set aside.
  • In a separate bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
  • Add the eggs one at a time, beating between each addition.7. Beat in the orange juice and orange zest.
  • Add the dry ingredients and milk, alternating the two ingredients and beating after each addition, until all the ingredients have been added.
  • Carefully spread the cake batter over the top of the cranberry sauce in the baking pan. Place the pan in the preheated oven and bake for 40 minutes, until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for around 10 minutes, then run a knife around the edges and carefully invert the pan onto a serving dish and allow the cake to cool completely before serving.