Upside-Down Cranberry Crunch Recipe
Upside-Down Cranberry Crunch Recipe photo by Taste of Home

Upside-Down Cranberry Crunch Recipe

Publisher Photo
Carol Miller of Northumberland, New York notes. "When celebrating special occasions with friends, I often serve this sweet-tart dessert."
TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES: 8 servings

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

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.

Directions

  1. Place the cranberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans.
  2. In a small bowl, beat the eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture.
  3. 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.
Originally published as Upside-Down Cranberry Crunch in Taste of Home October/November 2000, p65

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.

Reviews for Upside-Down Cranberry Crunch

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Jan. 26, 2013

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

MY REVIEW
Reviewed Jul. 15, 2010

"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."

MY REVIEW
Reviewed Apr. 29, 2010

"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."

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