Layered Cranberry Upside Down Cake

We are fortunate enough to be invited to my brother and sister-in-law’s house this year for Thanksgiving dinner so I offered to help with the cooking and bring a few dishes. One of them is a Layered Cranberry Upside Down Cake for dessert.

Learn how to make an easy double layered cranberry upside down cake that will look and taste great during this holiday season.

 

This cake is pretty easy to make. I take a shortcut by using boxed cake mix and chopping up some of the cranberry mix for the filling. I think it looks really nice for the holidays and in my humble opinion tastes even better.

Learn how to make an easy double layered cranberry upside down cake that will look and taste great during this holiday season.

 

Layered Cranberry Upside Down Cake
Ingredients
  • ½ c butter
  • 2 c. sugar
  • 1 t cinnamon
  • 2 T. lemon juice
  • 1 T. lemon zest
  • 1 12 oz. bag fresh cranberries
  • 1 box white cake mix (18.25 oz)
  • ⅓ c vegetable oil
  • 1¼ c water
  • 3 egg whites
Instructions
  1. Preheat oven to 350
  2. Grease 2 8-inch cake pans
  3. In a large saucepan melt butter, sugar, lemon juice & zest and cinnamon. Once sugar is dissolved add in cranberries. Mix well and remove from heat.
  4. Once the cranberry mixture has cooled slightly transfer about ⅓ of the mixture to a food processor and chop. Pour chopped cranberries into one of the prepared cake pans and the rest of the cranberry mix into the other pan.
  5. Make cake batter according to the package directions.
  6. Divide the batter between the two pans.
  7. Place the pans on a cookie sheet or foil in case there is an leakage. Make a note of which pan had the whole berries versus the chopped berries.
  8. Bake for 35 minutes or until a toothpick entered into the center of the cake comes out clean.
  9. Allow the pans to cool slightly. While they are still warm place a large plate over the chopped berry pan and invert. Then very carefully using your hand, invert the whole berry pan onto your hand and slide it onto the chopped berries.

Learn how to make an easy double layered cranberry upside down cake that will look and taste great during this holiday season.

About Patti Estep

Patti is the creator of Garden Matter, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

Affiliate Account Garden Matter/Patti Estep is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.






Comments

  1. Yummy! The cake looks so light and airy.

  2. This cake looks so light and filling. Yummy alternative to pie. Thanks for sharing!

Trackbacks

Leave a Comment

*