Cranberry pecan upside down cake

    1 hour 30 min

    This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.

    17 people made this

    Serves: 12 

    • 285g cranberries
    • 120g pecans
    • 200g sugar
    • 2 eggs
    • 200g caster sugar
    • 120g plain flour
    • 125g butter, melted
    • 2 tablespoons milk

    Prep:20min  ›  Cook:1hr  ›  Extra time:10min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Generously grease a 2 litre rectangular baking dish.
    2. Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 200g of sugar over the cranberries and pecans.
    3. Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 200g of sugar, flour, melted butter and milk, and beat on Low until just mixed. The mixture will be thick. Spread the cake mixture evenly over the cranberry-pecan mixture.
    4. Bake in the preheated oven until the cake is lightly brown and a skewer inserted near the centre comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    this is my recipe and I'm not sure why they say to use frozen cranberries - I use fresh...  -  10 Sep 2009  (Review from Allrecipes US | Canada)


    I made this for New Years exactly as the recipe stated and it came out delicious! When people start changing things in a recipe, it's no longer the recipe then becomes their own recipe. Make it according to directions and you won't have any problems. It was yummy and I will definitely make it again.  -  04 Jan 2010  (Review from Allrecipes US | Canada)


    I made it this morning, with some changes, and everyone loved it including my 2 young boys. I didn't have frozen cranberries, so I used 1 cup craisins (mixed half in the batter, half for the topping)--I would NOT use 3 cups--too much. No pecans. Substituted brown sugar for the first cup of white sugar to mix with the craisins for the topping. I also didn't make it "upside down" so I added half the batter, then a layer of topping, then layered the rest of the batter and topping.  -  30 Aug 2009  (Review from Allrecipes US | Canada)