Quick & Easy Cranberry Upside-Down Cake Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat oven: Preheat the oven to 350 °F to prepare for baking the cake.
- 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.
- 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.
- 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.
- Pour batter over cranberries: Carefully pour the prepared cake batter over the cranberry layer in the skillet, ensuring even coverage.
- 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.
- 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.
- 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
