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Cranberry Pecan Cake

By: NGG426  
"This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream."

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (3)

Rate/Review | 759 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 cake
 

Ingredients

  • 3 cups frozen cranberries
  • 1 cup pecans
  • 1 cup white sugar
  •  
  • 2 eggs
  • 1 cup white sugar
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 2 tablespoons milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
  2. Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
  3. Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
  4. Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 327 | Total Fat: 15.8g | Cholesterol: 56mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2009 by mom2ryanalex 
I made it this morning, with some changes, and everyone loved it including my 2 young boys. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by NGG426 
this is my recipe and I'm not sure why they say to use frozen cranberries - I use fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2009 by Mair M 
Love it! We add 1/2 teaspoon of cinnamon to the batter. MORE

 
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