Cranberry Upside-Down Cake




Total Time: 1 hr, 5 mins

Prep Time: 20 mins

Cook Time: 30-45 mins

Yield: 12 servings

Dish Size: 9-Inch Cake Pan, Plate





  • 6 Tbsp softened butter (plus 3 Tbsp for pan)
  • ½ cup granulated sugar (plus ½ cup sugar for pan)
  • 1 lb. cranberries, washed and patted dry
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp orange rind
  • 1 ¼ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • ⅓ cup red currant jelly





  1. Butter bottom and sides of a 9-inch cake pan with 3 tablespoons butter, then sprinkle ½ cup sugar evenly over bottom of pan. Arrange cranberries in pan.
  2. In a large bowl cream 6 tablespoons butter and ½ cup sugar until light and fluffy. Add egg, vanilla, and orange rind and beat until combined.
  3. In a separate bowl mix flour with baking powder and salt.
  4. With mixer on low speed, beat flour mixture and milk into butter mixture (½ cup flour at a time alternating with milk until combined).
  5. Pour batter over cranberries, smoothing the top.
  6. Bake cake in a preheated 350°F oven for 30-45 minutes until an inserted toothpick comes out clean.
  7. Cool cake on a rack for 20 minutes. Run a knife around inside of pan and invert cake onto a temp-tations® plate.
  8. Melt currant jelly in a small sauce pan or microwave and brush over cake.



Tara’s Tidbits®

This festive cake is a great ending for Christmas Dinner!