Cranberry Upside - Down Cake

READY IN: 55mins
Recipe by rpsj2

From the book "Cranberry Valentine", by Wende & Harry Devlin, published in 1986

Top Review by Sydney Mike

This is one of those desserts I'd gladly have consumed all by myself, but fortunately for my body, I didn't! Rather, it got shared with several neighbors! That said, come the end-of-year holidays, I will definitely be making this one again ~ I absolutely love those little tart red berries & this cake is a real winner in my book! Thank you so much for sharing the recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]

Ingredients Nutrition

  • 1 (18 1/4 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 4 cups cranberries
  • 2 12 cups sugar
  • 1 cup brown sugar
  • 12 cup butter
  • 1 cup walnut halves


  1. Preheat oven to 350'.
  2. Slice stick of butter into thin pieces.
  3. Distribute evenly in bottom of 9" by 12" pan.
  4. Sprinkle walnuts over butter.
  5. Mix white & brown sugars with cranberries, then spread evenly over walnuts.
  6. Follow directions on cake box to prepare cake mixture, then pour mixture over cranberries.
  7. Bake 40-50 minutes, or when toothpick inserted comes out clean.
  8. Let cool 10 minutes, then loosen edges from pan with a knife, & turn over onto pie plate.
  9. Serve with whipped cream or vanilla ice cream.

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