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Cranberry Pumpkin Upside Down Cake - Close-up of finished Cranberry Pumpkin Upside Down Cake

Cranberry Pumpkin Upside Down Cake

A show-stopping autumn dessert featuring a balance of bright tart cranberries and comforting, warm spiced pumpkin batter.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 3 tablespoons butter
  • a cup of dark brown sugar
  • 2 cups fresh cranberries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup pure pumpkin puree
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Step 1: Preheat Oven – Set your oven to 350°F (175°C) and grease a 9-inch round cake pan or cast-iron skillet generously with butter.
  2. Step 2: Prepare Topping – Melt three tablespoons of butter in the pan, sprinkle half a cup of dark brown sugar evenly over the bottom, and arrange two cups of fresh cranberries tightly across the sugar.
  3. Step 3: Combine Dry Ingredients – In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Step 4: Whisk Wet Ingredients – In a large bowl, combine pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract until completely smooth.
  5. Step 5: Merge Components – Gently fold the dry flour mixture into the pumpkin wet ingredients using a spatula until just incorporated, ensuring no dry pockets remain.
  6. Step 6: Bake the Cake – Spread the batter evenly over the cranberries in the pan and bake for 35 to 45 minutes until golden and springy to the touch.
  7. Step 7: Cool and Invert – Let the pan rest on a wire rack for 10 minutes, then run a knife around the edge and flip the warm Cranberry Pumpkin Upside Down Cake onto a serving platter.

Notes

Store leftovers tightly covered in the refrigerator for up to three days. Microwave a single slice for 15 seconds before serving to restore warmth.

  • Author: Mike
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 380 kcal
  • Sugar: 28 g
  • Sodium: 220 mg
  • Fat: 16 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 50 mg

Keywords: cranberry, pumpkin, upside down cake, holiday dessert, autumn