Upside-Down Cranberry Crunch Recipe

5 3 2
Upside-Down Cranberry Crunch Recipe
Upside-Down Cranberry Crunch Recipe photo by Taste of Home
Publisher Photo

Upside-Down Cranberry Crunch Recipe

Read Reviews
5 3 2
Publisher Photo
Carol Miller of Northumberland, New York notes. "When celebrating special occasions with friends, I often serve this sweet-tart dessert."
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Bake: 1 hour

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 or margarine, 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 mixing bowl, beat 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.
Originally published as Upside-Down Cranberry Crunch in Taste of Home October/November 2000, p65

Nutritional Facts

1 piece: 414 calories, 18g fat (8g saturated fat), 84mg cholesterol, 132mg sodium, 61g carbohydrate (46g sugars, 3g fiber), 4g protein.

  • 3 cups fresh or frozen cranberries, thawed
  • 1-3/4 cups sugar, divided
  • 1/2 cup chopped pecans
  • 2 eggs
  • 1/2 cup butter or margarine, melted
  • 1 cup all-purpose flour
  • Whipped cream or vanilla ice cream
  1. Place the cranberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans. In a mixing bowl, beat 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.
Originally published as Upside-Down Cranberry Crunch in Taste of Home October/November 2000, p65

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Reviews forUpside-Down Cranberry Crunch

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mrskindergarten User ID: 7107074 64836
Reviewed Jan. 26, 2013

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

MY REVIEW
Jinglebell User ID: 1019914 80668
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
rsutton User ID: 3033478 103502
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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