"This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream." — NGG426
Watch video tips and tricks
this is my recipe and I'm not sure why they say to use frozen cranberries - I use fresh...
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.
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 stated...it 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.
Love it! We add 1/2 teaspoon of cinnamon to the batter.
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.
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.
This recipe was reprinted in the St. Petersburg Times and as soon as I saw that it was taken from Allrecipes.com, 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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Pecan Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 142
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
This impressive cake is rich with the flavor of real strawberries.
Learn how to make this popular sweet treat for the holidays.
In a topsy-turvy world, this may be the perfect dessert.