Quick & Easy Cranberry Upside-Down Cake Recipe

Introduction

This Quick & Easy Cranberry Upside-Down Cake is a delightful twist on a classic dessert, blending tart cranberries with a moist yellow cake base. It’s perfect for cozy gatherings or special occasions, offering a beautiful presentation with minimal effort.

Ingredients

• ½ cup unsalted butter
• 1 cup light brown sugar
• 3 cups cranberries, fresh or frozen
• 15.25 oz box yellow cake mix
• 1 cup orange juice
• ⅓ cup vegetable oil
• ¼ cup cornmeal
• 3 eggs, large or extra-large

Instructions

1. Step 1: Preheat the oven to 350 °F.
2. Step 2: Melt the butter in a 10-inch well-seasoned cast-iron skillet.
3. Step 3: Add the brown sugar and stir continuously until it melts, about two to three minutes.
4. Step 4: Remove the skillet from heat and add the cranberries a few at a time until the surface is completely covered.
5. Step 5: In a large bowl, combine the cake mix, orange juice, vegetable oil, cornmeal, and eggs. Mix with an electric mixer for two minutes.
6. Step 6: Carefully pour the batter over the cranberries in the skillet.
7. Step 7: Bake in the oven for 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Immediately after baking, place a serving plate over the skillet. Using potholders, hold both and flip to invert the cake onto the plate. Lift off the skillet gently.

Tips & Variations

• Use a well-seasoned cast-iron skillet or a non-stick pan to help release the cake easily.
• If using frozen cranberries, thaw and pat them dry before adding to avoid excess moisture.
• You can substitute water with orange juice when preparing the cake mix for extra flavor.
• For a larger cake, use a 9×13-inch oven-proof dish but increase cranberries and note it may be harder to invert cleanly.

Storage

Store the cake covered at room temperature for up to three days. Reheat gently if desired. This cake is best enjoyed fresh and has not been tested for freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in this recipe?

Yes, frozen cranberries work well. Just be sure to thaw them completely and pat dry before adding to prevent extra moisture in the caramel layer.

What if I don’t have a cast-iron skillet?

You can use a non-stick oven-proof pan instead, but make sure it’s well-seasoned or coated to prevent sticking when flipping the cake.

Quick & Easy Cranberry Upside-Down Cake Recipe

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4.5 from 94 reviews

This Quick & Easy Cranberry Upside-Down Cake is a vibrant, flavorful dessert perfect for holiday gatherings or any cozy occasion. Sweet brown sugar caramelizes with butter beneath a layer of tart cranberries, topped with a moist, tender yellow cake infused with orange juice for a citrus-infused twist. The cake is baked right in a well-seasoned cast-iron skillet and inverted after baking to reveal a stunning glossy cranberry topping.

• Author: Lily
• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Time: 45 mins
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Topping

• ½ cup unsalted butter
• 1 cup light brown sugar
• 3 cups cranberries, fresh or frozen

Cake Batter

• 15.25 oz box yellow cake mix
• 1 cup orange juice
• ⅓ cup vegetable oil
• ¼ cup cornmeal
• 3 large or extra-large eggs

Instructions

1. Preheat Oven: Preheat your oven to 350 °F (175 °C) to set the proper temperature for baking the cake.
2. Make Caramel Base: Melt the unsalted butter in a 10-inch well-seasoned cast-iron skillet over medium heat. Add the light brown sugar and stir continuously until the sugar fully melts and blends with the butter, about 2 to 3 minutes, creating a rich caramel.
3. Add Cranberries: Remove the skillet from heat, then evenly spread the cranberries over the butter and brown sugar mixture, covering the entire surface for a full topping layer.
4. Prepare Cake Batter: In a large bowl, combine the yellow cake mix, orange juice, vegetable oil, cornmeal, and eggs. Using an electric mixer, blend on medium speed for about 2 minutes until the batter is smooth and well combined.
5. Assemble Cake: Carefully pour the cake batter over the cranberry layer in the skillet, ensuring even coverage without disturbing the fruit beneath.
6. Bake: Place the skillet in the preheated oven and bake for 35 minutes, or until a wooden skewer inserted into the center comes out clean, indicating the cake is fully cooked.
7. Invert Cake: Immediately remove the skillet from the oven and cover it with a serving plate. Using potholders, hold the plate and skillet firmly and carefully invert them so the cake releases onto the plate, showcasing the beautiful cranberry topping.
8. Serve: Lift the skillet off gently. Slice and serve the cake warm or at room temperature for best flavor.

Notes

• You can use any brand of yellow cake mix; just adjust the orange juice, eggs, and vegetable oil quantities if they differ on the package instructions. Orange juice replaces the water for extra flavor.
• Flip the cake immediately after baking while it’s still hot to ensure it comes out cleanly and in one piece.
• Use a well-seasoned cast-iron skillet or a non-stick pan to prevent sticking.
• A 9×13-inch oven-proof dish can be used, but requires more cranberries and may be harder to unmold in one piece.
• If using frozen cranberries, thaw completely and pat dry before adding to the caramel mixture.
• Store the cake covered on the countertop for up to three days; freezing is not recommended as the cake doesn’t last long.

Keywords: cranberry upside-down cake, quick cranberry cake, easy holiday dessert, cast-iron skillet cake, orange juice cake