Cranberry Upside Down Cake

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Fluffy, white, from-scratch Cranberry Upside Down Cake recipe has chopped pecans and a simple powdered sugar glaze. This makes an easy breakfast or dessert!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 387kcal

Author: Julie Clark

Ingredients

For the cranberry sauce:

14 ounces whole cranberry sauce
⅓ cup granulated sugar
1 tablespoon fresh squeezed lemon juice
¼ cup chopped pecans
1 tablespoon salted butter

For the cake:

1 ¼ cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon vanilla extract
⅓ cup salted butter softened
½ cup 2% milk
1 large egg

For the glaze:

1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons 2% milk

Instructions

Preheat the oven to 350ºF. Generously spray the bottom of a square 8-inch pan with nonstick cooking spray. A 9-inch pan will work as well, but the cake will not be quite as thick.
In a small bowl, combine the cranberry sauce, sugar, lemon juice and pecans. Mix well. Pour the cranberry mix into the prepared pan, then dot it with butter. Set aside. 14 ounces whole cranberry sauce, ⅓ cup granulated sugar, 1 tablespoon fresh squeezed lemon juice, ¼ cup chopped pecans, 1 tablespoon salted butter
In a large bowl, use a hand mixer on low speed to combine the flour, sugar, baking powder, salt, vanilla, butter, milk and egg. Blend at low speed, then beat on medium speed for 2-3 minutes, scraping the sides of the bowl as needed. 1 ¼ cups all-purpose flour, ¾ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon vanilla extract, ⅓ cup salted butter, ½ cup 2% milk, 1 large egg
Spoon batter over the topping in the prepared cake pan and spread to the edges of the pan to cover.
Bake for 40-45 minutes or until the top center springs back when you touch it. Cool cake for 30 minutes, then run a knife around the sides of the pan to loosen the cake. Invert the cake to a serving plate.
In a small bowl, whisk together the powdered sugar, vanilla extract and milk. Drizzle over the cooled cake. Top with additional pecans if desired. 1 cup powdered sugar, ½ teaspoon vanilla extract, 2 tablespoons 2% milk

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. The cake also freezes well for up to 6 weeks.

The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition