Cranberry Upside Down Cake Recipe

5 1 1
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Cranberry Upside Down Cake Recipe

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5 1 1
Publisher Photo
"When I'm rushed for a dessert for a Christmas potluck, I grab the recipe for this old-fashioned cake," writes Ruth Marie Lyons of Boulder, Colorado. A cake mix gets special treatment from walnuts, pineapple and cranberries.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 1 can (20 ounces) pineapple tidbits
  • 1/2 cup butter or margarine, melted
  • 1 cup packed brown sugar
  • 1 cup fresh or frozen cranberries
  • 1/2 cup walnut halves
  • 1 package (18-1/4 ounces) yellow cake mix
  • 3 eggs
  • 1/4 cup vegetable oil

Directions

Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside.
Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple.
In a mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice. Beat on medium speed for 2 minutes. Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance). Yield: 12-16 servings.
Originally published as Cranberry Upside-Down Cake in Quick Cooking November/December 1999, p14

Nutritional Facts

1 piece: 323 calories, 15g fat (6g saturated fat), 55mg cholesterol, 279mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 3g protein.

  • 1 can (20 ounces) pineapple tidbits
  • 1/2 cup butter or margarine, melted
  • 1 cup packed brown sugar
  • 1 cup fresh or frozen cranberries
  • 1/2 cup walnut halves
  • 1 package (18-1/4 ounces) yellow cake mix
  • 3 eggs
  • 1/4 cup vegetable oil
  1. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside.
  2. Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple.
  3. In a mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice. Beat on medium speed for 2 minutes. Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance). Yield: 12-16 servings.
Originally published as Cranberry Upside-Down Cake in Quick Cooking November/December 1999, p14

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MY REVIEW
kimmerrou User ID: 4183616 50758
Reviewed Nov. 3, 2012

"I have been making this for about a year now. I got the recipe from the magazine, and it is a wonderful Autumn/ Winter recipe. I made it for family get- togethers and it is always received warmly. The only change I have made is I used pecans instead of walnuts (I didn't have walnuts). We would like it either way.

Thanks for submitting...I'm actually making it for dinner tomorrow!"

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