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Upside-Down Cranberry Crunch

 Upside-Down Cranberry Crunch
Carol Miller of Northumberland, New York notes. "When celebrating special occasions with friends, I often serve this sweet-tart dessert."
8 ServingsPrep: 5 min. Bake: 1 hour


  • 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


  • 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.