Cranberry Upside - Down Cake

READY IN: 1hr 10mins
Recipe by Daydasa

I saw the origianl recipe in a Quick Cooking magazine. It called for fresh or frozen cranberries. I perfer the dried ones, but anyone can surely change it up a bit too. I've been making this cake every Holiday season now for about 4 years. It's always a huge hit. The cranberries make it look so festive, and taste oh so good. I've had many request for this recipe and I hope you enjoy it too!!

Top Review by DebCamp

I made this cake for my office christmas party. I could not beleive the taste of this cake. It well over so well I found myself making copies of this recipe for everyone before I left. The only thing I did differently is I used dried cranberries that had cherry flavored added. Sadly to say there were no leftovers to bring home with me. I will definitely be making this with my Christmas dinner. Thank you so much for a great recipe!

Ingredients Nutrition


  1. Drain pineapple, reserving juice.
  2. Add water to juice to measure 1-1/4 cups; set aside.
  3. Pour butter into a greased 13 X 9 X 2 inch baking dish.
  4. Sprinkle brown sugar evenly over melted butter, then cranberries and walnuts.
  5. Top with pineapple.
  6. Keep all fairly even.
  7. In mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice.
  8. Beat on medium speed for 2 minutes.
  9. Pour into prepared pan.
  10. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  11. Cool for 10 minutes before inverting onto a large serving platter.
  12. (Top will have an uneven appearance).
  13. Cool down to room temperature.
  14. Cover with plastic wrap until ready to serve.

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