Cranberry Upside-Down Cake Recipe (2024)

By: Author Julie Menghini

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Recipes » Cranberry Upside-Down Cake Recipe


Cranberry Upside Down Cake is soft and tender. The cake tastes like sweet cream which is a great contrast to the tartness of the cranberries.

Cranberry Upside-Down Cake Recipe (1)

Cranberries are such an underutilized fruit. It used to be that most households would buy a bag of cranberries (or can) for Thanksgiving. They were always made into a sauce or salad in my house. If only I’d had this Cranberry Upside-Down Cake.

Cranberry Upside-Down Cake Recipe (2)

Our use of cranberries is much better today. I put dried cranberries in salads, oatmeal, trail mix, and granola. I still don’t buy and use fresh or frozen whole cranberries except at Thanksgiving. After all of the cranberry recipes being published this week, there may be a shortage by the time we get to Thanksgiving.

Cranberry Upside-Down Cake Recipe (3)

Cranberry Upside-Down Cake may change that in this house. I can’t tell you how delicious this cake is. It’s so soft and tender. It tastes like sweet cream and is a wonderful contrast to the tartness of the cranberries. It’s going to become one of our regular favorites.

Cranberry Upside-Down Cake Recipe (4)

Don’t have time to make it now? Pin it for later!

Cranberry Upside-Down Cake Recipe (5)

Author: Hostess At Heart

Cranberry Upside Down Cake is soft and tender. The cake tastes like sweet cream which is a great contrast to the tartness of the cranberries.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Keyword: Cranberry cake, Cranberry Upside-Down Cake, Upside-down cake

Servings: 8 servings



  • 4 tbsp unsalted butter
  • 1/2 cup sugar
  • 3 cups whole cranberries fresh or frozen (thawed)
  • 2 tbsp of seedless red raspberry or red plum jelly/jam


  • 1-1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened to room temperature
  • 1 tsp vanilla extract
  • 2 large eggs separated
  • 1/2 cup heavy whipping cream
  • 1/4 tsp cream of tarter


  • Adjust the oven rack to the middle position. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. Line the bottom with a 9-inch parchment paper round and then spray with nonstick cooking spray. Set aside.

  • In a medium-sized saucepan, melt the butter for the topping. Add remaining topping ingredients. Cook over a medium heat until cranberries begin to soften, approximately 3 minutes. Strain cranberries from the juice. Put cranberries into the bottom of the prepared cake pan in a single layer. Return 1/2 cup of juice to the saucepan. Discard the rest. (I only had 1/2 cup of juice so used all of it. Continue cooking until thickened, approximately 5 minutes. Once thickened spread the sauce over the cranberries. Refrigerate while you prepare the cake.

  • In a medium-sized bowl, sift flour, baking powder and salt together. Set aside.

  • In the bowl of an electric stand mixer, cream butter and sugar together until fluffy. Add vanilla and then egg yolks one at a time. Mix until well combined.

  • Alternate adding flour mixture and heavy cream, beating on low speed just until combined.

  • In a small mixing bowl add egg whites and cream of tarter. Beat until stiff peaks form. Fold egg whites gently into cake batter.

  • Gently spoon batter over cranberries, smoothing the top out evenly.

  • Bake 40 to 50 minutes until top is browned and center springs back. Cool on a wire rack for 10 minutes. Run a paring knife around the edge of the pan and invert the cake onto a serving plate. Remove the parchment paper carefully. Allow to cool completely before serving.


Adapted from HyVee Seasons Holiday 2011 issue.


Calories: 426kcalCarbohydrates: 52gProtein: 2gFat: 23gSaturated Fat: 14gCholesterol: 107mgSodium: 99mgPotassium: 129mgFiber: 1gSugar: 41gVitamin A: 835IUVitamin C: 5.4mgCalcium: 51mgIron: 0.7mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

If you like cranberries like I love cranberries, here are a couple more of my favorite recipes!

Cranberry Apple Streusel Bread

Cranberry Vanilla Baked Donuts

Pork Chops with Cranberry Thyme Sauce

Pin it now!

Cranberry Upside-Down Cake Recipe (9)
Cranberry Upside-Down Cake Recipe (2024)


When checking your pineapple upside down cake it seems to look like a soggy cake what might be the reason for this? ›

If your cake seems downright soggy it may be that the pineapple slices weren't properly blotted before being placed in the pie plate. That extra moisture can make the cake too moist and soggy. I also find the cake becomes more soggy as it sits, so I recommend serving not long after preparing.

What is upside down cake made of? ›

Usually chopped or sliced fruits — such as apples, cherries, peaches, or pineapples — butter, and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted. A simple cottage pudding cake batter may be used.

How do you know when an upside-down cake is done? ›

You can tell your upside-down cake is done when the sides of the cake are golden brown, the center of the cake doesn't jiggle and a toothpick inserted in the center of the cake comes out clean.

Should you refrigerate pineapple upside-down cake after baking? ›

Store pineapple upside-down cake covered in the refrigerator to retain the texture and moistness as much as possible and enjoy it within 2 or 3 days.

What is Elvis Presley cake? ›

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

What is the best pan for an upside-down cake? ›

Cast iron may not be on the ingredient list for your upside-down cake, but it's the perfect piece of cookware to experiment with this classic dessert. Here are three reasons you should use cast iron when you bake this classic treat, along with some tips to keep in mind.

Why is it called Devil's cake? ›

Devil's Food Cake

There are a few theories as to how it got its name. One, it's the decadent counterpart to angel food cake. Two, it's sinfully delicious. Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs.

Why does my cake look soggy? ›

A cake that's wet in the middle, in most cases, has not baked long enough. Put it back in the oven for 10 to 15 minutes. Be sure to check every 5 minutes with the toothpick test for any changes.

What causes a cake to be soggy? ›

Problem: The edges of my cake are soggy.

This happens when the cake isn't turned out onto your cooling rack soon enough and condensation has built up on the inside of the tin.

Why did my cake have a soggy bottom? ›

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

How do you know when pineapple upside-down cake is done? ›

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

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