READY IN 1½ hrs

Cranberry Pecan Cake

Read Reviews (11)

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr 30 mins

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...

—NGG426

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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.

—mom2ryanalex

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13 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 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.

—Signorina

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Sep 09, 2009

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

—Mair M

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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.

—peanutcity

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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.

—mrwiddles

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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.

—Dwight

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Dec 07, 2009

This did not set at all! I think there is not enough flour in the recipe. It did taste good and I served it with whipped cream in a bowl more like a trifle. Would try again but with some adaptations.

—dawn1969

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Nutrition

Calories
327 kcal
16%

Carbohydrates
45.7 g
15%

Cholesterol
56 mg
19%

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.

Nutritional Information

Cranberry Pecan Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 327
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 5.8g 29 %
Cholesterol 56mg 19 %
Sodium 68mg 3 %
Potassium 90mg 3 %
Total Carbohydrates 45.7g 15 %
Dietary Fiber 2.3g 9 %
Protein 3.3g 7 %
Sugars 34.9g
Vitamin A 6 %
Vitamin C 5 %
Calcium 3 %
Iron 10 %
Thiamin 16 %
Niacin 11 %
Vitamin B6 3 %
Magnesium 6 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.