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  1. Cranberry Upside-Down Cake

Cranberry Upside-Down Cake

01:00:00 16 servings, 1 piece (93 g) each
Recipe By
5 4 Reviews
Prep Time
Total Time

16 servings, 1 piece (93 g) each

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Make It

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  • Heat oven to 350°F.
  • Line 13x9-inch pan with parchment, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, dry jelly powder and zest; spread onto bottom of prepared pan.
  • Beat cake mix, dry pudding mix, eggs, water and oil with mixer until blended; pour over cranberries.
  • Bake 40 to 45 min. or until toothpick inserted in centre comes out clean. Cool completely.
  • Invert cake onto platter; remove pan and parchment. Serve cake topped with Cool Whip.

Special Extra

Garnish with frosted cranberries. Just toss additional 1 cup cranberries, in batches, with 1 beaten egg white; roll in 3/4 cup granulated sugar. Spread into single layer on parchment-covered baking sheet. Refrigerate several hours before using to garnish cake. Discard any remaining egg white and sugar.


  • 16 servings, 1 piece (93 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (93 g) each
Calories 310
% Daily Value
Total fat 11g
Saturated fat 4.5g
Cholesterol 30mg
Sodium 360mg
Carbohydrate 51g
Dietary fibre 1g
Sugars 41g
Protein 3g
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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