Quick & Easy Cranberry Upside-Down Cake Recipe
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.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350 °F (175 °C) to set the proper temperature for baking the cake.
- 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.
- 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.
- 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.
- Assemble Cake: Carefully pour the cake batter over the cranberry layer in the skillet, ensuring even coverage without disturbing the fruit beneath.
- 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.
- 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.
- 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
