Cranberry Upside Down Cake Tell a Friend

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  • 2 tablespoons - butter, melted
  • - cooking spray
  • 1/2 cups - packed brown sugar
  • 1/4 cups - chopped pecans, toasted
  • 1 packages - 12 oz. fresh cranberries
  • 1 1/3 cups - flour
  • 1 1/2 teaspoons - baking powder
  • 1/8 teaspoons - salt
  • 3/4 cups - granulated sugar
  • 3 tablespoons - butter, softened
  • 2 - eggs
  • 1 teaspoons - vanilla
  • 1/2 cups - milk
  • 2 - large egg whites
  • 1 cups - whipped topping or fresh whipped cream
  • 1 tablespoons - cognac, optional
  • Directions:

    Preheat oven to 350 degrees F.

    Pour melted butter into 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar. Bake in preheated oven for 2 minutes. Remove from oven and top with pecans and cranberries.

    Combine flour, baking powder and salt in a bowl.

    Beat sugar and butter at medium speed; add egg yolks. Stir in vanilla. Add flour mixture and milk alternately, beating after each addition.

    Spread batter over cranberries. Bake in preheated oven for 45 minutes. Cool in pan for 5 minutes on a wire rack. Loosen edges of cake with a sharp knife. Place a plate upside down on top of cake pan; invert onto plate.

    Combine whipped topping and cognac (I use fresh whipped cream). Serve warm.

    Brief Description

    Cranberry and pecan upside down cake served with cognac laced fresh whipped cream.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  Southern

    Prep Time: 30 min
    Cook Time: 50 min


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    Posted On:

    December 8, 2018

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