Quick & Easy Cranberry Upside-Down Cake Recipe

Introduction

This Quick & Easy Cranberry Upside-Down Cake is a delightful twist on a classic dessert. It features a rich caramelized cranberry topping with a moist yellow cake base, perfect for a cozy gathering or festive occasion.

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 large or extra-large eggs

Instructions

1. Step 1: Preheat the oven to 350 °F. Melt the butter in a 10-inch well-seasoned cast-iron skillet.
2. Step 2: Add the brown sugar and stir continuously until it melts, about two to three minutes.
3. Step 3: Remove the skillet from heat and add the cranberries a few at a time, covering the entire surface of the butter and sugar mixture.
4. Step 4: In a large bowl, combine the yellow cake mix, orange juice, vegetable oil, cornmeal, and eggs. Mix with an electric mixer for two minutes.
5. Step 5: Carefully pour the cake batter over the cranberries in the skillet.
6. Step 6: Bake in the oven for 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Immediately after removing from the oven, place a serving plate over the skillet. Using potholders, carefully flip the skillet and plate together and lift off the skillet.
8. Step 8: Serve and enjoy your Cranberry Upside-Down Cake!

Tips & Variations

• Use any brand of yellow cake mix you prefer; if the box instructions differ for eggs, oil, or liquid, follow those amounts but substitute water with orange juice.
• Make sure your cast-iron skillet is well-seasoned or use a non-stick pan to help the cake release easily.
• If using frozen cranberries, thaw completely and pat dry before adding to the butter and sugar mixture to prevent excess moisture.
• For easier removal, have your serving plate ready before baking so you can flip the cake immediately while hot.
• This cake can be made in a 9×13-inch oven-proof dish but will require more cranberries and may be harder to flip out in one piece.

Storage

Store the cake covered on your countertop for up to three days. It is best enjoyed fresh but can be reheated gently in the microwave for a few seconds to warm. Freezing is not recommended as the cake tends to be best within a short timeframe.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, you can use frozen cranberries. Just be sure to thaw them completely and pat them dry before adding to the butter and sugar mixture to avoid extra moisture.

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

You can use a well-seasoned non-stick pan or a 9×13-inch oven-proof baking dish. Keep in mind that using a larger dish may require more cranberries and can make flipping the cake out more challenging.

Quick & Easy Cranberry Upside-Down Cake Recipe

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★★★★★

4.8 from 88 reviews

This Quick & Easy Cranberry Upside-Down Cake is a delightful and visually stunning dessert perfect for the holiday season or any special occasion. The tart cranberries caramelized with brown sugar form a luscious topping over a moist and flavorful yellow cake infused with fresh orange juice and a touch of cornmeal for texture. Baked in a cast-iron skillet, this cake offers a beautiful presentation and irresistibly sweet and tangy flavors with minimal effort.

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

Ingredients

Scale 1x2x3x

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 the oven to 350 °F to prepare for baking the cake.
2. Melt butter and caramelize sugar: In a 10-inch well-seasoned cast-iron skillet, melt the unsalted butter over medium heat. Add the light brown sugar and stir continuously until the sugar melts completely and the mixture is smooth, about 2 to 3 minutes.
3. Add cranberries: Remove the skillet from heat, and gradually add the cranberries, spreading them evenly over the butter and sugar mixture until the entire surface is covered.
4. Prepare cake batter: In a large bowl, combine the yellow cake mix, orange juice, vegetable oil, cornmeal, and eggs. Use an electric mixer to beat the ingredients together for about 2 minutes until smooth and well incorporated.
5. Pour batter over cranberries: Carefully pour the prepared cake batter over the cranberry layer in the skillet, ensuring even coverage.
6. Bake the cake: Place the skillet in the preheated oven and bake for 35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
7. Invert the cake: As soon as the cake comes out of the oven, place a serving plate over the skillet. Using potholders, firmly hold both the skillet and plate and carefully flip them over so the cake releases from the skillet onto the plate with the cranberry topping facing up. Lift the skillet off gently.
8. Serve: Slice and serve the cranberry upside-down cake warm or at room temperature. Enjoy your delicious dessert!

Notes

• You can use any yellow cake mix brand; if the package instructions differ in amounts for orange juice, eggs, or oil, follow the box directions, substituting orange juice for water.
• Have your serving plate ready before baking ends because the cake needs to be inverted immediately to come out cleanly in one piece.
• A well-seasoned cast-iron skillet or a non-stick pan is essential to prevent sticking and ensure an easy release.
• This cake can also be baked in a 9×13-inch oven-proof baking dish, but it requires more cranberries and may be harder to invert without breaking.
• If using frozen cranberries, thaw completely and pat dry before using to avoid excess moisture in the topping.
• The cake keeps well covered at room temperature for up to three days and is perfect for make-ahead dessert plans. Freezing is untested but not recommended due to short shelf life at home.

Keywords: cranberry upside-down cake, holiday dessert, quick cranberry cake, easy upside-down cake, cast-iron skillet dessert, yellow cake with cranberries