Servings
Font
Back
4.8 from 15 votes

Cranberry Upside Down Cake

Turn your cranberries into a delightful dessert with a Cranberry Upside Down Cake recipe. The cranberries make a beautiful topping over a delicious cake, perfect for the holidays.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 16
Calories: 217 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/4 cup butter softened
  • 4 cups fresh cranberries
  • 3/4 cup sugar
  • 1 envelope cranberry Jello mix 3 ounces
  • Zest of one orange
  • 1 box white cake mix 15.25 ounces
  • 1 envelope white chocolate instant pudding 3.4 ounces
  • 2 eggs
  • 1-1/3 cups water
  • 2 tablespoons oil
For Serving
  • sugared cranberries
  • white chocolate curls
  • Whipped Cream

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Line a 9x13 baking dish with parchment paper, letting the ends of the parchment paper extend over the sides.
  3. Spread the butter all over the parchment paper on the bottom of the pan.
  4. Toss the cranberries with the granulated sugar, dry jello mix, and orange zest in a medium bowl.
  5. Pour the cranberries sugar mixture into the prepared pan. Spread them out to cover the baking dish with a single layer of cranberries.
  6. In a mixing bowl, combine the cake mix, dry pudding mix, eggs, water, and oil and stir until mixed.
  7. Pour the cake batter over the cranberry layer.
  8. Bake the cake for 40-45 minutes until a toothpick comes out clean.
  9. Cool completely.
  10. Place your serving dish on top of the cake and flip it upside down, inverting it onto the plate.
  11. Gently remove the parchment paper.
  12. Garnish with white chocolate curls, sugared cranberries, and whipped cream.

Notes

  • Store leftovers covered in the refrigerator for 3-4 days.
  • Cranberry jello can sometimes be hard to find, so substitute cherry or raspberry jello.
  • Frozen cranberries will work fine in this recipe; just make sure to thaw and dry them first.
  • You can use yellow cake mix if you want.
  • You can use vanilla pudding mix if you prefer.
  • Store leftovers covered in the refrigerator for 3-4 days.
  • Cranberry jello can sometimes be hard to find, so substitute cherry or raspberry jello.
  • Frozen cranberries will work fine in this recipe; just make sure to thaw and dry them first.
  • You can use yellow cake mix if you want.
  • You can use vanilla pudding mix if you prefer.

Nutrition Information

Calories 217kcal (11%) Carbohydrates 39g (13%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 28mg (9%) Sodium 257mg (11%) Potassium 49mg (1%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 133IU (3%) Vitamin C 4mg (4%) Calcium 77mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 217

% Daily Value*

Calories 217kcal 11%
Carbohydrates 39g 13%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 28mg 9%
Sodium 257mg 11%
Potassium 49mg 1%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 133IU 3%
Vitamin C 4mg 4%
Calcium 77mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.