Fluffy, white, from-scratch Cranberry Upside Down Cake recipe has chopped pecans and a simple powdered sugar glaze. This makes an easy holiday breakfast or dessert!
If you’re crazy about pineapple upside down cake, why not give this from-scratch Cranberry Upside Down Cake a try? Although the cake is from scratch, you’ll find that the cake batter is easy to mix up and ends in a fluffy, delicious cake with a tender crumb.
Upside down cakes are easier than you think. This recipe starts with canned whole cranberry sauce with a touch of sugar and lemon juice. You’ll mix in some pecans for crunch and pour this mix into the bottom of an 8×8 pan.
Mixing the batter comes next! Combine the basic ingredients and beat until the mix is well blended. Then spoon or pour this over the cranberry mixture. Spread it to cover the cranberry sauce and it’s ready for the oven. Easy as that!
Your cake should come out looking like this:
Allow the cake to cool for 30 minutes in the pan before inverting it onto a serving plate. Once you do that, the pretty red cranberries make their appearance and shine through with Christmas beauty!
I like to do a simple powdered sugar glaze on top of the cake along with a sprinkling of chopped pecans. This glaze helps to break up the red color and make it look more Christmasy.
Top with a dollop of whipped cream when you are ready to serve it. You could easily serve it with ice cream too!
Serve this easy holiday cake recipe for breakfast with a cup of coffee or for a sweet treat after dinner.