Cranberry Orange Upside Cake Recipe

Cranberry Orange Upside Cake Recipe
Upside down cakes are always popular because they are extra moist, and this festive Cranberry Orange Upside Down Cake is no exception. It’s pretty and colorful for the holidays, quick and easy to make because it starts with a cake mix, and can be either baked in the oven or made in the slow cooker.
No need to pre-cook the filling; just sprinkle the whole cranberries and other ingredients in the bottom of the pans or crock, pour a prepared cake mix over all, and bake. It’s easy enough for kids and the hands-on time is minimal.

Makes 2 9” cakes (about 16 slices)

1/4 cup butter, divided
4 cups fresh cranberries
1 1/2 cups brown sugar, divided
1 orange

18 1/4 ounces yellow cake Mix
3 eggs
1/3 cup vegetable oil
1 1/4 cups water

Sweetened whipped cream
  1. Oven directions: Preheat oven to 350°.

  2. Place 2 tablespoons butter in each of 2 9" deep glass pie or cake pans.

  3. Place the pans in the oven until the butter is melted.

  4. Remove the pans from the oven and sprinkle 2 cups of the cranberries evenly in each pan.

  5. Sprinkle each with 3/4 cup brown sugar.

  6. Grate the zest from the orange and sprinkle half over each; squeeze the juice from half of the orange over each.

  7. Mix the cake mix, eggs, vegetable oil, and water until smooth.

  8. Pour half of the batter over each of the pans.

  9. Bake 35-40 minutes or until golden brown and the center is set.

  10. Remove from the oven, run a knife around the outside of the cake, and invert onto serving platters.

  11. Let cool slightly and serve cut into wedges with whipped cream.

  1. Slow cooker directions: (use 2 slow cookers with round crocks that are approximately 9" in diameter, or one extra large (7-8 quart oval).

  2. Place 2 tablespoons butter in the bottom of each slow cooker (or the entire 1/4 cup if using the large slow cooker); turn the cookers to high, put on the lid, and let sit a few minutes until the butter is softened.

  3. Use a fork to spread the butter around the crocks.

  4. Measure 2 cups cranberries into each crock (4 cups in large), sprinkle with 3/4 cup brown sugar in each (1 1/2 cups in large), and half of the zest from the orange in each (all the zest in large).

  5. Squeeze 1/2 of the orange into each crock (both halves in large).

  6. Mix the cake mix with the eggs, vegetable oil, and water until smooth; pour half over each round crock or all over large crock.

  7. Put on the lid(s) and let cook for 2 1/2 - 3 hours or until the cake is cooked through in the center.

  8. Run a knife around the outside of the cakes, then invert onto serving platters.

  9. Let cool slightly and serve cut into wedges with whipped cream.

Amount Per Serving
Calories 288 Calories from Fat 115
Percent Total Calories From: Fat 40% Protein 2% Carb. 58%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 52 mg
Sodium 256 mg
Total Carbohydrate 42 g
Dietary Fiber 0 g
Sugars 14 g
Protein 2 g

Vitamin A 5% Vitamin C 13% Calcium 0% Iron 3%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.