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Cranberry Upside-Down Cake
When I think of cranberries I automatically think of Thanksgiving and Christmas. The holidays make everything taste more delicious, and just when you thought it couldn't get any better, I give you Cranberry Upside-Down Cake! A delicious cranberry mixture topped with white cake and then flipped over - Heavenly!
Prep Time
15 mins
Cook Time
15 mins
Cool Time
1 hr
Total Time
2 hrs
Servings: 16 slices
Calories: 202 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/4 cup butter softened
- 4 cups cranberries fresh
- 3/4 cup sugar
- 1 oz. envelope cranberry Jello mix
- 1 zest orange
- 1 .25 oz. white cake mix
- 1 .4 oz. envelope white chocolate instant pudding
- 2 eggs
- 1-1/3 cups water
- 2 Tbsp oil
- white chocolate bar for garnish
- Whipped Cream optional for garnish
For Sugared Cranberries
- 3 cups cranberries fresh
- 2 cups sugar divided
- ½ cup water
Instructions
- Preheat oven to 350 degrees.
- Line a 9x13 baking dish with parchment paper letting the ends of the parchment extend over the sides.
- Spread the butter all over the parchment paper on the bottom of the pan.
- In a medium bowl toss the cranberries with the sugar, dry jello mix, and orange zest.
- Pour the cranberries into the pan.
- In a mixing bowl combine the cake mix, dry pudding mix, eggs, water, and oil and stir until mixed.
- Pour the cake mix over the cranberries.
- Bake the cake for 40-45 minutes until a toothpick comes out clean.
- Cool completely.
- Place your serving dish on top of the cake and flip it upside down inverting the cake onto the plate.
- Gently remove the parchment paper.
- Garnish with white chocolate curls and sugared cranberries and whipped cream if you like.
Cup of Yum
Sugared Cranberries
- In a medium pot bring ½ cup of sugar and ½ cup of water to a boil.
- Boil for 2 minutes.
- Remove from heat.
- Add the cranberries to the pot and stir.
- Use a slotted spoon and remove the cranberries from the pot and place them onto a parchment lined tray separating them as best you can.
- Let the cranberries dry for 1 hour.
- After 1 hour toss the cranberries in the remaining sugar to coat.
- Use the cranberries to garnish the cake.
Nutrition Information
Calories
202kcal
(10%)
Carbohydrates
40g
(13%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
28mg
(9%)
Sodium
36mg
(2%)
Potassium
44mg
(1%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
145IU
(3%)
Vitamin C
6mg
(7%)
Calcium
8mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 202
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 36mg | 2% |
| Potassium | 44mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.