Cranberry Upside Down Cake


Cranberry Upside Down Cake

Cranberry Upside Down Cake
30 Min

Whether you serve your Cranberry Upside Down Cake as a rise-and-shine breakfast or a dessert, it's sure to bring you raves. With its wholesome ingredients like cranberries, pecans and canola oil, you can't miss!

What You'll Need

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup packed light brown sugar
  • 1/4 cup canola margarine
  • 1 cup fresh or frozen cranberries, thawed
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup canola oil
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

What to Do

  1. Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and line with wax paper.
  2. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
  3. In a small saucepan, combine brown sugar and margarine. Bring to a boil over medium heat, stirring occasionally. Pour brown sugar mixture into baking dish; sprinkle with cranberries and pecans.
  4. In a large bowl, combine oil and granulated sugar, and beat with an electric mixer until light and fluffy. Beat in eggs one at a time then stir in vanilla. Beat in flour mixture alternately with sour cream. Pour batter over cranberry nut mixture and bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
  5. Remove from oven and let sit 5 minutes. Invert cake onto a large serving platter, and slowly remove wax paper. Let cake cool before serving.


Recipe courtesy of "Canola Gourmet Cookbook"

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 307
  • Calories from Fat 142
  • Total Fat 16g 24 %
  • Saturated Fat 4.4g 22 %
  • Trans Fat 0.0g 0 %
  • Protein 3.8g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 49mg 16 %
  • Sodium 259mg 11 %
  • Total Carbohydrates 39g 13 %
  • Dietary Fiber 1.3g 5 %
  • Sugars 26g 0 %

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Definitely going to try this for the holidays. Just want to confirm, you are baking this with waxed paper versus parchment paper? Also, wondering if this could be made with canned cherries (not pie filling)?

Hello Dawn! Yes, we used wax paper, but you can use parchment, too! This cake can be made with canned cherries, but not pie filling. Enjoy!

I will probably add some granny smith or macintosh apples instead of pecans

This sounds fantastic! Must try, especially for the Holidays. Just Perfect. Thank you for all your Great Ideas!! VP

I think this is a wonderful cake. I was thrilled to find this recipe. I am taking this cake to my friends house for our brunch.

Can I use a box cake mix instead of individual cake ingredients? Can the sour cream still be added?

I made this recipe for the first time and it was a hit! The sour cream in the cake batter makes it soooo moist. I used a pyrex dish in the oven, covered with the wax paper as described. Will definitely make again.

Why did you give it only three stars?

I will add this recipe to my book of desserts. I got all my recipe to a show entitled "Ace of Cakes". Unfortunately, Ace of Cakes and the celebrity baker who runs it, Goldman, will no longer be aired on the Food Network station after next year. Here is the proof: Food Network confirms final season for Ace of Cakes Ace of Cakes will begin airing its 10th and final season next year in January.


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