Cranberry Pecan Cake Recipe -
Cranberry Pecan Cake Recipe
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Cranberry Pecan Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2009

this is my recipe and I'm not sure why they say to use frozen cranberries - I use fresh...

Most Helpful Critical Review
Aug 31, 2009

I made it this morning, with some changes, and everyone loved it including my 2 young boys. I didn't have frozen cranberries, so I used 1 cup craisins (mixed half in the batter, half for the topping)--I would NOT use 3 cups--too much. No pecans. Substituted brown sugar for the first cup of white sugar to mix with the craisins for the topping. I also didn't make it "upside down" so I added half the batter, then a layer of topping, then layered the rest of the batter and topping.


14 Ratings

Jan 04, 2010

I made this for New Years exactly as the recipe stated and it came out delicious! When people start changing things in a recipe, it's no longer the recipe then becomes their own recipe. Make it according to directions and you won't have any problems. It was yummy and I will definitely make it again.

Sep 09, 2009

Love it! We add 1/2 teaspoon of cinnamon to the batter.

Dec 13, 2010

I took this to my church Christmas party and the pastor kept telling people not to eat it so he could take it home. I added 1 tsp. of cinnamon to cake batter. I piped whipped cream in a lattice pattern on top as one edge stuck in the dish when I flipped it. Hid the crack very well.

Nov 25, 2011

This recipe was reprinted in the St. Petersburg Times and as soon as I saw that it was taken from, I looked it up online. First of all, this is a very simple cake that can be quickly made by a beginner cook - great for last minute. I followed the recipe as written, but used one bag of Ocean Spray fresh cranberries. I lined a 2 quart rectangular Pyrex baking dish with parchment paper so that it would release easily. I baked the cake for 50 minutes since at 45, a toothpick did not come out clean. I let the cake sit for about 20 minutes before turning out onto a plate and the parchment did the trick - it had no problem releasing from the pan. The appearance of the cake is great. Since it is tart from the cranberries and not really sweet, I would recommend serving it a little warm with vanilla ice cream. This is a cake that I will make again. Next time I will use an angel food or bundt type pan for a better presentation.

Jan 04, 2010

I halved the recipe for this, since I only had a 1 quart baking dish. Turned out delicious, but it didn't survive being turned upside down. :c I feel it could use a little more batter.

May 15, 2011

I had fresh cranberry, and it came out great. After reading other reviews, I didn't try to turn it over. Instead, I served it like a cobbler. Hot with a scoop of vanilla ice cream, it was fantastic. So much for my diet.


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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