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Cranberry Pecan Upside Down Cake

 Cranberry Pecan Upside Down Cake
Meet the Cook: At our house, cranberries rate as a favorite. This dessert's one that I made for the first time just last fall. It started out as a pineapple upside-down cake - I simply changed a few things around! Because it keeps well and travels well, it's great for taking to church dinners. With our son grown (we have two grandchildren), my husband and I are retired. I enjoy gardening. Our
10 ServingsPrep: 20 min. Bake: 30 min.


  • 1/2 cup butter, cubed
  • 2 cups sugar, divided
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup coarsely chopped pecans
  • 3 eggs, separated
  • 1/3 cup orange juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • Melt butter in a 10-in. iron skillet. Add 1 cup sugar; cook and stir
  • 3 minutes over medium heat. Remove from heat. Spoon cranberry sauce
  • over butter mixture; sprinkle pecans over all. Set aside.
  • In a bowl, beat egg yolks until foamy. Gradually add remaining sugar;
  • beat well. Blend in orange juice. Combine flour, baking powder and
  • salt; add to egg mixture. Beat egg whites until stiff; fold into
  • batter. Carefully spoon over topping in skillet. Bake at 375°
  • about 30 minutes or until cake tests done. Cool 5 minutes in
  • skillet; invert onto large serving plate. Serve warm. Yield: 10
  • servings.

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Cranberry Pecan Upside Down Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 413 calories, 15 g fat (7 g saturated fat), 88 mg cholesterol, 221 mg sodium, 68 g carbohydrate, 2 g fiber, 4 g protein.