How to Make Cranberry Upside-Down Cake by Grant Melton
This simple, sweet-tart dessert is made with fresh cranberries and—topped with walnut-flavored whipped cream.
Cranberry Bundt Cake | Upside Down Orange Cranberry Bundt Cake Recipe| Cooking Up Love
Cranberry Bundt Cake is a delicious holiday favorite upside down bundt cake recipe that's light, moist and infused with oranges on the inside, with glistening caramelized cranberry syrup on top that's the perfect blend of sweet and tart! This is one of our favorite bundt cake recipes and it has all the flavors of the holiday season and looks so pretty on the dessert table.
Cranberry Bundt Cake Ingredients
½ cup brown sugar
4 tablespoons butter
1½ cups cranberries
2 navel oranges
1 15.25 oz box white cake mix
1 3.5 oz package instant vanilla pudding mix
3 eggs
¼ cup milk, or more as needed
⅓ cup avocado, EVOO or vegetable oil
Cranberry Bundt Cake Instructions
Start by preheating the oven to 350 degrees. Then butter and flour a bundt pan.
We’re going to make the syrupy cranberry topping first, so it can cool a bit as we’re making the cake. Add ¼ cup of butter and ½ cup brown sugar to a saucepan, and heat over medium heat. Melt the butter and bring the mixture to a simmer, stirring to dissolve the sugar. Add 1 ½ cups of cranberries and cook for about 10 minutes until some of the berries have popped and the mixture has reduced a bit. Remove the pan from heat and let it cool.
This cake is light and moist on the inside, and we’ll need the juice and zest from two large navel oranges. The recipe needs 1 cup of liquid, if your oranges don't have quite enough juice, squeeze another orange or add milk to bring the liquid up to 1 cup.
In a large mixing bowl, combine the white cake mix and small package of instant vanilla pudding mix and whisk together. Add the orange zest, and three eggs. Add the orange juice (and added milk, if necessary) to the mixture. Measure out ⅓ cup avocado or vegetable oil, and add to the mixture. Mix on low speed for 30 seconds until combined, and then beat on medium speed for 2 minutes.
Spread most of the caramelized cranberries into the bottom of the prepared bundt pan, reserving about ⅓ of it for later. Then carefully pour the batter into the pan. Tap gently on the counter to break any air bubbles.
Bake in a preheated oven until a bamboo skewer inserted into the center comes out clean, about 36 - 40 minutes. Let the cake cool for about 10 minutes after removing it from the oven. Then, top with a cake plate and flip it over. If some of the cranberries stick to the bottom of the pan, scoop them out onto the top.
Serve with your favorite ice cream or whipped cream. I like to spoon the reserved cranberry syrup over the bundt cake, and drizzle with a vanilla glaze.
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
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#CranberryBundtCake #UpsideDownCake #BundtCakeRecipes
Cranberry Bundt Cake Recipe 00:00
Cranberry Bundt Cake Ingredients 00:29
Making Cranberry Syrup 00:34
Easy Bundt Cake Recipe 01:11
Bundt Cake Using Cake Mix 01:36
Making Cranberry Upside Down Bundt Cake 02:25
Flipping Bundt Cake 03:20
Decorating Cranberry Bundt Cake 03:50
Upside-Down Cranberry Coffee Cake
Upside-Down Cranberry Coffee Cake | Get the Full Recipe:
Special occasions call for warm buttery coffee cake! This coffee cake becomes a special winter treat by adding tart, fresh cranberries to an already tender and flavorful cake. Serve it for a holiday brunch this season, or make it in the New Year when you need a warm treat on a cold morning.
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Cranberry Upside - Down Cake
Remember a recipe is just a guide. Fine tune it to how you want it and how you like spice and flavor. Enjoy!
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Pecan pie link:
RECIPE:
½ cup butter, plus more for greasing the pan
1¼ cup flour, plus more for dusting the pan
One 12-ounce bag cranberries
1¾ cup sugar, divided
2 tablespoons cornstarch
1 teaspoon ground cardamom (or ¼ teaspoon nutmeg)
2 eggs
½ teaspoon baking soda
1 teaspoon salt
Preheat oven to 350˚F.
Cut a round of parchment to fit snugly in the bottom of an 8-inch cake pan. Grease the pan with softened butter, then use a paper towel to wipe off any excess. Dust with flour, shaking it around the pan to evenly coat and tapping out any excess. Place the parchment round into the bottom of the pan.
Place the cranberries, ¾ cup sugar, cornstarch and cardamom into the bowl of a food processor. Pulse 5-6 times to coarsely chop, then scoop berries into the cake pan and spread into an even layer.
In a medium saucepan over medium heat, melt the butter. Remove from the heat and whisk in the remaining 1 cup sugar. Add the eggs and whisk until smooth. Using a rubber spatula, stir in the flour, baking soda and salt. Pour the batter over the chopped cranberries. Tap the cake pan on the counter a few times to get rid of any excess air.
Bake for 50 minutes, then remove and let cool completely, about 3 hours; the cranberries need to be cooled completely so that they adhere together.
Once the cake is completely cooled, invert a plate on top of the cake pan, and then flip. (If the cake doesn’t come out, place the cake pan on the stove top and heat for a few seconds to loosen the berries from the bottom.) Remove the parchment.
Serve with whipped cream!
Cranberry Upside Down Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry Upside Down Muffins. Cranberry Upside Down Muffins have a glistening red cranberry sauce sitting on top of a soft and fluffy white cake. Although made in individual-sized servings, these pretty muffins follow the basic concept of all upside down cakes, that is, fruit on the bottom and cake on top.
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Simple Cooking for the Holidays: Cranberry Upside Down Cake
Check out this quick and simple holiday cooking video that will show you how to make Cranberry Upside-Down Cake.
Brought to you by DSCC-MWR and Eurest Cafe 20
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