Cranberry Upside Down Cake (using cake mix)

Cranberry orange upside down cake made with cake mix, topped with caramelized cranberries and orange zest.

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Cranberry Upside Down Cake (using cake mix)

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.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 297Kcal

Author: Susan Moncrieff

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

Invert the cake while it’s still slightly warm (10–15 minutes after baking) to help the caramelized cranberry layer release cleanly.

This cake tastes even better the next day, as the flavors have melded. Store covered at room temperature for up to a day, or refrigerate up to 4 days.

Serve with whipped cream or vanilla ice cream for a simple but impressive holiday dessert.

Optional: Sprinkle chopped pecans or walnuts over the cranberries before adding the batter for extra crunch.

Nutrition (estimate)