If you’re looking for a festive dessert that’s easy yet impressive, this Cranberry Upside Down Cake is the one. It’s made with a boxed cake mix, so it comes together quickly - but tastes like something from scratch.
Fresh cranberries, brown sugar, and butter melt into a sweet-tart caramel layer that contrasts perfectly with the soft, tender cake. Add orange zest and juice for a subtle but bright citrusy flavor that makes this dessert a holiday delight.
If you like upside-down cakes, make sure to try this Easy Upside Down Pineapple Cake or my Strawberry Upside Down Cake.
Table of Contents
Why I Love This Dessert
This cranberry upside-down cake looks stunning on the table, but couldn’t be easier to make. It starts with a boxed cake mix and a few simple ingredients you probably already have.
The fresh cranberries, orange zest, and brown sugar bake into a glossy, sweet-tart topping that pairs perfectly with the soft, buttery cake underneath.
It’s a beautiful and festive dessert for Thanksgiving, Christmas, or any winter gathering. The red cranberries and orange zest give it a bright, cheerful color and flavor.
Because it’s made with cake mix, it’s practically foolproof – perfect for beginner bakers or anyone who wants a showstopping dessert without the stress.
This cake tastes even better the next day, making it a great make-ahead option for busy holidays.
Ingredients
½ cup butter (1 stick), melted in the baking dish
1 cup brown sugar, packed
3 cups fresh cranberries (whole)
1 medium orange (for zest and 2 tablespoons juice)
1 box yellow or spice cake mix (15.25 ounces)
Ingredients listed on the box (usually eggs, oil, and water)
Instructions
Step 1
Preheat oven to 350°F. Lightly spray a 9x13 baking dish with nonstick spray. Even though we use butter in the next step, you need to make sure to use a nonstick spray to ensure the cake releases cleanly.
Step 2
Melt the butter directly in the pan in the oven. Once melted, sprinkle brown sugar evenly over the butter.
Step 3
Add cranberries evenly over the sugar-butter layer. Sprinkle orange zest and drizzle orange juice over the cranberries.
Step 4
Prepare the cake mix according to the directions on the box (usually mixing eggs, oil, and water).
Step 5
Pour the batter evenly over the cranberry mixture. Spread gently so it covers all the cranberries.
Step 6
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. You may need 5 or so extra minutes depending on moisture and oven differences.
Step 7
Let the cake cool in the baking dish for 10–15 minutes. Run a knife around the edges. Place a serving platter over the baking dish and carefully flip it upside down.
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Serving and Storage Suggestions
Store covered at room temperature for up to a day or refrigerate for up to 4. Reheat individual servings in the microwave for about 15 seconds if desired.
I love the tart taste of the cranberries but, sometimes a soop of ice cream makes this flavorful dessert even better!
FAQs
Yes! Frozen cranberries work just as well. There’s no need to thaw them first - just measure the same amount and add them right to the pan. The cake may need a few extra minutes of baking time since frozen berries release a bit more moisture.
A yellow cake mix or a spice cake mix both taste great. Yellow cake gives a buttery vanilla flavor, while spice cake adds warm cinnamon and nutmeg notes that pair perfectly with cranberries and orange.
Definitely. This cake tastes even better the next day as the cranberry topping settles into the cake. Let it cool completely, flip it on the tray then cover (you can cover with the baking dish) store at room temperature if just overnight or refrigerate if keeping longer.
Delicious Desserts that Impress
Cranberry Upside Down Cake (using cake mix)
Ingredients
- ½ Cup Butter Salted or unsalted both work
- 1 Cup Brown Sugar Packed
- 3 Cups Fresh Cranberries a 12 oz package is 3 cups
- 1 Orange for 2 tablespoons zest and 2 tablespoons juice
- 1 Package Yellow Cake Mix
- 3 Large Eggs
- ¼ Cups Oil
- 1 Cup Water
Instructions
- Preheat oven to 350°F. Lightly spray a 9x13 baking dish with nonstick spray.
- Melt the butter directly in the pan in the oven. Once melted, sprinkle brown sugar evenly over the butter.
- Add cranberries evenly over the sugar-butter layer. Sprinkle orange zest and drizzle orange juice over the cranberries.
- Prepare the cake mix according to the directions on the box (usually mixing eggs, oil, and water).
- Pour the batter evenly over the cranberry mixture. Spread gently so it covers all the cranberries.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. You may need 5 or so extra minutes depending on moisture and oven differences.
- Let cool in the baking dish for 10–15 minutes then run a knife around the edges. Place a serving platter over the pan and carefully flip it upside down. Serve warm or at room temperature.
Notes
Nutrition (estimate)
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