Cranberry Upside Down Bundt Cake: A Festive Delight You’ll Love

This Cranberry Upside Down Bundt Cake combines tart cranberries and sweet cake for a delicious holiday treat.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Topping

0.5 cup butter Adds richness and moisture; feel free to substitute with margarine for a dairy-free option.
0.75 cup brown sugar Provides sweetness and caramelization for the topping; coconut sugar can be used for a less processed alternative.
0.25 teaspoon ground cinnamon Enhances flavor depth; adjust to taste for more warmth.
2 cups fresh cranberries Delivers tartness and vibrant color; thaw and dry frozen cranberries before adding for best results.

For the Cake

1 box vanilla cake mix (15.25 oz) Creates the cake base; any flavor cake mix like chocolate or lemon will work as a substitute.
1 cup water Hydrates the mix for proper consistency.
0.5 cup vegetable oil Contributes moisture and tenderness; consider using melted coconut oil for extra flavor.
3 large eggs Provides structure and richness; replace with flax eggs for a vegan version.
1 tablespoon vanilla extract Adds aromatic sweetness.

For Garnish

12-15 fresh cranberries Optional for decoration that adds a vibrant touch.
6-8 sprigs fresh thyme or rosemary Provides herbal notes and visual appeal.
3 tablespoons powdered sugar Adds a finishing touch of sweetness; lightly sprinkle before serving.

Equipment

Bundt pan
Mixing Bowl
Saucepan
Hand Mixer

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and prepare a Bundt pan with nonstick cooking spray.
Melt the butter in a saucepan, add brown sugar and cinnamon, stirring until smooth. Pour this into the prepared Bundt pan.
Arrange fresh cranberries evenly over the butter and sugar mixture in the Bundt pan.
In a bowl, mix the cake mix with water, vegetable oil, eggs, and vanilla extract for about 2 minutes until smooth.
Pour the cake batter over the arranged cranberries in the Bundt pan.
Bake for 30-35 minutes until a toothpick comes out clean and the top is golden brown.
Let the cake cool in the pan for about 10 minutes before inverting onto a cake plate.
Sprinkle powdered sugar on top and garnish with cranberries and thyme or rosemary before serving warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure cranberries are dry if using frozen ones. Serve warm for best experience.

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