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Upside-Down Cranberry Crunch Recipe

Upside-Down Cranberry Crunch Recipe photo by Taste of Home

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Carol Miller of Northumberland, New York notes. "When celebrating special occasions with friends, I often serve this sweet-tart dessert."

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Upside-Down Cranberry Crunch Recipe

Prep: 5 min. Bake: 1 hour

Yield: 8 Servings

5 60 65

Ingredients

3 cups fresh or frozen cranberries, thawed
1-3/4 cups sugar, divided
1/2 cup chopped pecans
2 eggs
1/2 cup butter, melted
1 cup all-purpose flour
Whipped cream or vanilla ice cream

Directions

Place the cranberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans.
In a small bowl, beat the eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture.
Bake at 325° for 1 hour or until a toothpick inserted near the center of cake comes out clean. Run knife around edges of dish; immediately invert onto a serving plate. Serve warm with whipped cream or ice cream. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 414 calories, 18 g fat (8 g saturated fat), 84 mg cholesterol, 132 mg sodium, 61 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Upside-Down Cranberry Crunch in Taste of Home October/November 2000, p65

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Upside-Down Cranberry Crunch

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Reviewed on Jan. 26, 2013 by mrskindergarten

I prepared this as written and was well pleased! Definitely a recipe we will make again!

Reviewed on Jul. 15, 2010 by Jinglebell

I just made this and was very disappointed. It is like a pancake. I think it should have had some baking soda or powder or something. I am very disappointed that I wasted these ingrediants.

Reviewed on Apr. 29, 2010 by rsutton

This is a hit! Everyone who has eaten it loves it. I usually make a recipe-and-a-half and turn it into a 9x13 cake.