Cranberry Pumpkin Upside Down Cake
Cranberry Pumpkin Upside Down Cake. Ruby red fresh cranberries are drizzled in honey then topped with a spiced pumpkin batter and baked into a stunningly festive, dense and delicious cake. This dessert will be a showstopper at any fall or holiday celebration.
Ingredients
- 24 ounces fresh cranberries washed and picked over (2 12 ounce bags)
- 1/2 cup honey
- 1 box organic vanilla cake mix (mix only; not prepared)
- 1 15 ounce can pumpkin puree
- 1 stick salted butter melted
- 2 eggs beaten
- 2 tablespoons pumpkin pie spice
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350. Grease (with butter or cooking spray) the bottom and sides of TWO 9-inch round cake pans. Place the cranberries evenly on the bottom of each pan, there will be some overlap. Drizzle honey evenly over pans of cranberries.
- In a large mixing bowl, combine cake mix, pumpkin, butter, eggs, pumpkin pie spice and cinnamon. Beat with a handheld mixer on low until well combined.
- Pour batter equally between the two pans, overtop the cranberries.
- Bake for 27-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Once cool, run a knife along the outer edges of the cakes. To remove the cakes, place a large plate overtop the cake and flip it over. Tap the bottom of each pan lightly then remove pan. If a few cranberries stick to the pan, replace onto the cake with your fingers.
- Serve with vanilla Greek yogurt, homemade whipped cream or vanilla ice cream. If not enjoying right away, store in the refrigerator.
Notes
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Note: this recipe makes 2 separate cakes – one for your family and one to share! It’s not intended to be a double layer cake.
Nutrition
Calories: 233kcalCarbohydrates: 41gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 284mgPotassium: 76mgFiber: 2gSugar: 24gVitamin A: 243IUVitamin C: 6mgCalcium: 85mgIron: 1mg
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