Quick Saucy Cranberry Upside-Down Cake with Brown Sugar
This cranberry upside-down cake transforms a simple quick bread mix into an impressive dessert with fresh cranberries and a rich brown sugar sauce that forms as it bakes. The unique technique of pouring boiling water over the batter creates a moist cake with a caramelized cranberry topping when inverted. Perfect for fall gatherings or when you need a quick dessert that looks like you spent hours in the kitchen. The tangy cranberries balance beautifully with the sweet brown sugar sauce.
Ingredients
- 1 box cranberry-orange quick bread mix, 15.6 ozvanilla cake mix1:1basic
Use plain cake mix and add 1 tsp orange zest
- ½ cup water
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup fresh cranberries
- ¾ cup brown sugar, packed
- 1 ¼ cups boiling water
Instructions
- 1
Heat oven to 350°F and spray 8-inch square glass baking dish with cooking spray
- 2
Stir bread mix, water, oil and eggs 50 to 75 strokes until moistened
- 3
Sprinkle cranberries in prepared baking dish
- 4
Spoon and spread batter evenly over cranberries
- 5
Sprinkle brown sugar over batter
- 6
Pour boiling water evenly over batter
- 7
Bake 35 to 40 minutes until golden brown and center springs back when touched
- 8
Cool at least 30 minutes before serving
- 9
Cut into squares and invert onto dessert plates
Tips
Use fresh cranberries for the best texture - frozen cranberries can make the cake watery
Don't overmix the batter; 50-75 strokes is sufficient to avoid a tough cake
Let the cake cool for at least 30 minutes so the sauce can set properly before inverting
Good to Know
Store covered in refrigerator for up to 3 days
Can be made 1 day ahead and stored in refrigerator
Serve warm or at room temperature, optionally topped with sweetened whipped cream
Common Mistakes
Don't skip the cooling time or the sauce won't set properly when inverted
Pour boiling water slowly and evenly to prevent disturbing the batter underneath
Substitutions
Use plain cake mix and add 1 tsp orange zest
FAQ
Can I use frozen cranberries instead of fresh?
Yes, but don't thaw them first as they may release too much moisture and make the cake soggy.
What if I don't have an 8-inch square pan?
Use a similar sized baking dish with 2-quart capacity. Adjust baking time by 5-10 minutes if needed.
How long will this cake keep?
Store covered in the refrigerator for up to 3 days. The sauce may absorb into the cake over time.