Cranberry Upside Down Cake

Fluffy, white, from-scratch Cranberry Upside Down Cake recipe has chopped pecans and a simple powdered sugar glaze. This makes an easy breakfast or dessert!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 387kcal

Author Julie Clark

Ingredients

For the Cranberry Sauce:

14 ounces whole cranberry sauce
1/3 cup granulated sugar
1 tablespoon lemon juice
1/4 cup chopped pecans
1 tablespoon butter

For the Cake:

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup butter softened
1/2 cup milk
1 large egg

For the Glaze:

1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Instructions

For the Cranberry Sauce:

Generously grease the bottom of an 8x8 baking pan.
In a small bowl, combine the cranberry sauce, sugar, lemon juice and pecans. Mix well.
Pour the cranberry mix into the prepared pan the dot it with butter. Set aside.

For the Cake:

Preheat the oven to 350 degrees.
In a large bowl, combine the flour, sugar, baking powder, salt, vanilla, butter, milk and egg. Blend at low speed, then beat on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.
Pour the batter over the topping in the prepared pan and spread to cover.
Bake for 40-45 minutes or until the top center springs back when you touch it.
Cool for 30 minutes, then invert the cake to a serving plate.

For the Glaze:

In a small bowl, combine the powdered sugar, vanilla extract and milk. Drizzle over the cooled cake.
Top with additional pecans if desired.
Store leftovers in an airtight container.

Video

Notes

The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition