Pumpkin Cranberry Upside Down Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 11

8 tablespoons unsalted butter, room temperature
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 3/4 cups cranberries
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
  • With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
  • Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

The secret to getting the fruit sweet and caramelized in this glistening jewel-like cake is letting it bake and bubble in the cake pan before adding the batter. Since you use only one bowl, cleanup is a breeze.

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield 10 to 12 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, melted, plus more for greasing the pan
20 ounces frozen cranberries
2/3 cup sugar
Zest and juice of 1 orange
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
3/4 cups heavy cream
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour (see Cook's note)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon honey
Whipped cream, for serving

Steps:

  • For the cranberries: Preheat the oven to 450 degrees F. Place a cooling rack in a rimmed baking sheet. Grease the bottom and sides of a 9-inch round cake pan with butter. Line the bottom of the pan with parchment and butter the parchment.
  • Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will start to clump up from the cold fruit, and that is okay.) Bake until the cranberries are very soft and caramelized, 40 to 45 minutes.
  • For the cake: Meanwhile, beat the butter, sugar, cream, eggs, vanilla and almond extract in a large bowl with an electric mixer on medium speed until well combined. Add the flour, baking powder and salt and mix until combined.
  • Reduce the oven to 350 degrees F. Pour the cake batter on top of the cranberries and smooth out the top with a rubber spatula (the juice from the cranberries will float on top of the cake a little). Tap the pan on the counter three times to evenly distribute the batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 65 to 70 minutes.
  • Cool the cake on the prepared rack for 10 minutes. Invert the cake onto the rack and remove the parchment. Put any cranberries that fall off or that stick to the pan on top of the cake. Let cool completely on the rack, about 1 hour. Brush the top with the honey and dollop whipped cream in the center of the cake before serving.

CRANBERRY PECAN UPSIDE-DOWN CAKE



Cranberry Pecan Upside-Down Cake image

At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake-I just changed a few things around! It keeps and travels well, so it's perfect for taking to church dinners. And we love to share it with our son and grandchildren. -Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup butter, cubed
2 cups sugar, divided
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup coarsely chopped pecans
3 large eggs, room temperature, separated
1/3 cup orange juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.

Nutrition Facts : Calories 413 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 221mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.

APPLE-PUMPKIN UPSIDE-DOWN CAKE



Apple-Pumpkin Upside-Down Cake image

We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
2 tablespoons plus 1/4 cup softened butter, divided
2 tablespoons plus 3/4 cup sugar, divided
1 teaspoon ground cinnamon, divided
2 medium apples (about 10 ounces), peeled and thinly sliced
1/2 cup canned pumpkin
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

HOLIDAY CRANBERRY PUMPKIN CAKE



Holiday Cranberry Pumpkin Cake image

The perfect cake for Thanksgiving or Christmas. It is full of all the wonderful ingredients we use during the holidays with a beautiful glaze and bright cranberries for garnish (makes 1 bundt cake or 2 loaves)

Provided by southern chef in lo

Categories     Dessert

Time 1h15m

Yield 1 bundt cake

Number Of Ingredients 14

2 1/4 cups sugar
2 cups freshly cooked pumpkin or 1 (15 ounce) can canned pumpkin
2/3 cup oil
2 eggs, beaten
1 tablespoon vanilla extract
2 1/4 cups flour
1 cup chopped pecans (optional) or 1 cup walnuts (optional)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 cups ocoarsley chopped cranberries
1 1/4 cups powdered sugar
2 -3 tablespoons of warmed milk
2/3 cup coarsley chopped cranberries

Steps:

  • Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
  • In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
  • In large mixing bowl, combine the other ingredients except the cranberries.
  • Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
  • Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
  • Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
  • Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
  • Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
  • Sprinkle remaining cranberries on top of glaze.

PUMPKIN CRANBERRY UPSIDE-DOWN CAKE



PUMPKIN CRANBERRY UPSIDE-DOWN CAKE image

Categories     Fruit     Dessert

Yield 8-10 servings

Number Of Ingredients 12

8 ounces (16 tablespoons) unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped pecans, toasted
2 large eggs
1 cup pumpkin purée
6 tablespoons vegetable oil
1-1/2 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square pan with parchment paper. Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan. In a medium bowl, combine the cranberries and pecans. Place them in the pan over the brown sugar mixture. In a large bowl, whisk together the eggs, pumpkin purée, and oil. In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping. Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes. Let cool for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper. Let cool completely before serving.

PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING



Pumpkin Upside-down Cake With Cranberry Pecan Topping image

This is a holiday dessert that sparkles! It looks elegant, and tastes delicious. From 'A Passion for Desserts'.

Provided by Connie K

Categories     Dessert

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 15

1 cup unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
1 cup coarsely chopped pecans, toasted.
2 eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees.
  • Line the bottom of a 9-inch square pan with parchment paper.
  • Melt the butter in a small saucepan over medium heat.
  • Add the brown sugar and whisk until smooth.
  • Pour the brown sugar into the bottom of the prepared pan.
  • In a medium bowl, combine the cranberries and pecans; place them in the pan over the brown sugar mixture.
  • In a large bowl, whisk together the eggs, pumpkin puree, and oil.
  • In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt.
  • Stir the flour mixture into the pumpkin mixture.
  • Carefully spread the batter over the cranberry pecan topping.
  • Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes.
  • Let cool for 10 minutes on a wire rack.
  • Place a large plate or platter on top of the cake.
  • Invert the cake and plate together, then remove the pan.
  • Carefully peel off the parchment paper.
  • Let cool completely before serving.
  • Serve with Chantilly Cream, optionally.
  • For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form.
  • The cream should hold its shape but still be satiny in appearance.
  • It should never be grainy.

Nutrition Facts : Calories 731.9, Fat 49.4, SaturatedFat 21.4, Cholesterol 137.5, Sodium 164.1, Carbohydrate 71, Fiber 2.9, Sugar 50.2, Protein 5.6

More about "pumpkin cranberry upside down cake recipes"

CRANBERRY UPSIDE DOWN CAKE - THE BEST CAKE RECIPES
cranberry-upside-down-cake-the-best-cake image
2017-11-17 Preheat the oven to 350 degrees. In a large bowl, combine the flour, sugar, baking powder, salt, vanilla, butter, milk and egg. Blend at low speed, then beat on …
From thebestcakerecipes.com
5/5 (1)
Calories 387 per serving


CRANBERRY PUMPKIN UPSIDE DOWN CAKE - THE GOLD LINING GIRL
cranberry-pumpkin-upside-down-cake-the-gold-lining-girl image
2014-11-01 Plus, this Cranberry Pumpkin Upside Down Cake is easy. Super easy. As in, you don’t need a mixer and prep time is minimal. So you get an amazingly delicious, seasonal, festive, and pretty cake with little effort. That’s a baker’s dream, friends! If you want to try other awesome pumpkin recipes, these Pumpkin …
From thegoldlininggirl.com
5/5 (2)
Category Dessert
Servings 9
Total Time 55 mins


CRANBERRY PUMPKIN UPSIDE-DOWN CAKE RECIPE -SUNSET MAGAZINE
2007-10-26 Cranberry Pumpkin Upside-down Cake. Photography by Annabelle Breakey; styling by Dan Breaker. Caramel-coated walnuts and cranberries top this tender cake. It’s very easy to make. Prep and Cook Time: about 1 1/2 hours. Notes: This cake …
From sunset.com
3/5 (24)
Calories 423 per serving
Estimated Reading Time 3 mins
  • In a small saucepan over medium heat, melt butter. Whisk in brown sugar until blended. Remove from heat and whisk in rum. Pour mixture into prepared pan, evenly covering the bottom.
  • In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil, and granulated sugar until smooth. In another bowl, stir together flour, baking powder, cinnamon, and salt. Stir flour mixture into pumpkin mixture. Spread batter evenly over cranberries and walnuts.


CRANBERRY UPSIDE DOWN CAKE - SUGAR MAPLE FARMHOUSE
2020-12-02 I originally published this Cranberry Upside Down Cake recipe on my old mom blog in December 2017. But I love it so much. And, it’s made from scratch so I feel like it belongs over here …
From sugarmaplefarmhouse.com
5/5 (7)
Category Dessert
Cuisine American
Estimated Reading Time 4 mins
  • Combine brown sugar, butter and maple syrup in a small pot and stir continuously until the butter has melted.
  • Add the cranberries and cinnamon and let the mixture simmer for at least 10 minutes. Continue stirring frequently.


PUMPKIN UPSIDE DOWN CAKE RECIPE - THE GOLD LINING GIRL
2014-09-18 In a large bowl, combine the pumpkin, spices, sugar, eggs, and milk. Mix until well-blended. Pour into a greased 9x13 baking dish. Sprinkle the entire box of cake mix evenly over the batter. Sprinkle the pecans evenly over the cake mix. Pour the melted butter evenly over the cake …
From thegoldlininggirl.com
5/5 (2)
Category Dessert
Servings 12
Total Time 1 hr 10 mins


CRANBERRY UPSIDE DOWN CAKE - MAMA LOVES FOOD
2018-12-24 How Do You Make Cranberry Upside Down Cake Preparing the Cake. ⭐ First, dump cranberry sauce into a bowl and give it a good mash (this is a great step for little helpers).You just want to break it up a bit so it’s not so can-shaped. ⭐ Next, pour mashed cranberry sauce into greased baking pan and spread it about evenly.Do the same for the cake batter, right over top of the cranberry …
From mamalovesfood.com
Ratings 2
Category Dessert
Cuisine American
Total Time 1 hr
  • Dump cranberry sauce into a bowl and give it a good mash (this is a great step for little helpers). You just want to break it up a bit so it's not so can-shaped.
  • Pour mashed cranberry sauce into baking pan and spread it about evenly. Do the same for the cake batter, right over top of the cranberry sauce.
  • Bake at 350 degrees for approximately 50 minutes (until a toothpick comes out clean). Place on a cooling rack.
  • While the cake is taking a breather, make the glaze by combining milk, butter, and vanilla in a bowl or small cup. Pour slowly into the sugar, stirring constantly until desired consistency is reached. I like mine thick, but maybe you like a more drizzly drizzle? Now find your gaudiest of cake platters and ready it for a grand job. (i.e. rinse off the dust).


PUMPKIN-CHERRY UPSIDE-DOWN CAKE | BETTER HOMES & GARDENS
2011-06-14 Step 2. In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside. In a large bowl, combine the 1/4 cup butter and the shortening. Beat with an …
From bhg.com
5/5 (18)
Total Time 1 hr 5 mins
  • Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil; grease foil. Set aside. In a small saucepan, combine cherry preserves, dried cranberries, and the 1/3 cup butter. Bring to boiling, stirring constantly. Remove from heat. Pour mixture into the prepared baking pan, spreading evenly. Set aside.
  • In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside. In a large bowl, combine the 1/4 cup butter and the shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Carefully spread batter over preserve mixture in pan.
  • Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes.
  • Carefully invert onto a large serving platter; remove foil. Spoon any preserves mixture remaining on the foil onto cake. Serve warm. Makes 12 servings.


PUMPKIN CRANBERRY UPSIDE DOWN CAKE - RECIPE GIRL
2020-11-23 Pumpkin Cranberry Upside Down Cake is a delicious, lighter choice for a fall cake. If you’re looking for something a little different to bake as a fall dessert, this Pumpkin Cranberry Upside Down cake might be just the treat you’re looking for. It’s a little bit lighter cake with not much fat added in, and it’s lower in sugar than most cakes too. Upside down cakes are so pretty with ...
From recipegirl.com
Reviews 2
Servings 10
Cuisine American
Category Dessert


PUMPKIN CRANBERRY UPSIDE-DOWN CAKE - GLUTEN FREE DESSERT ...
2007-11-12 The next thing I knew, she had given me a copy of a recipe for Pumpkin Cranberry Upside-Down Cake featured in Sunset Magazine’s November 2007 issue. I made several changes to it, most notably removing the sugar, dairy and gluten and was pleased with the results. This dessert is a rich, moist cross between a pumpkin cake and a pumpkin pie. Perfect for that post-Halloween, pre …
From elanaspantry.com
Reviews 30
Estimated Reading Time 2 mins
Servings 24
Total Time 55 mins


CRANBERRY PUMPKIN UPSIDE-DOWN CAKE RECIPE | MYRECIPES
2007-10-17 Recipes; Cranberry Pumpkin Upside-down Cake; Cranberry Pumpkin Upside-down Cake. Rating: 4.5 stars. 5 Ratings. 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 5 Ratings 5 Reviews Caramel-coated walnuts and cranberries top this tender cake. It's very easy to make. Prep and Cook Time: about 1 1/2 hours. Notes: This cake …
From myrecipes.com
4.5/5 (5)
Calories 423 per serving
Servings 9


CRANBERRY PUMPKIN UPSIDE DOWN CAKE | PUMPKIN CRANBERRY ...
Nov 21, 2015 - Cranberry Pumpkin Upside Down Cake! A delicious and moist upside down pumpkin cake, with a brown sugar and cranberry topping!
From pinterest.com


EASY APPLE UPSIDE DOWN CAKE - ALL INFORMATION ABOUT ...
Apple Upside-Down Cake Recipe: How to Make It | Taste of Home great www.tasteofhome.com. Directions. Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after ...
From therecipes.info


RECIPE: PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN ...
2013-10-31 Carefully spread the batter over the cranberry pecan topping. Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes. Let cool for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.
From kcrw.com


PUMPKIN UPSIDE DOWN CAKE WITH CRANBERRY PECAN TOPPING RECIPES
2014-11-01 · This Cranberry Pumpkin Upside Down Cake is gorgeous, and it features the two best flavors of the season! It’s a thick, soft, and moist pumpkin cake, with a topping of caramelized brown sugar and cranberries. This Cranberry Pumpkin Upside Down Cake … From thegoldlininggirl.com 5/5 (2) Category Dessert Servings 9 Total Time 55 mins
From tfrecipes.com


RECIPE: PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING
Pumpkin Upside-Down Cake with Cranberry Pecan Topping. Makes 8 to 10 servings . Creating desserts with pumpkin is always a challenge. Pumpkin purée is so strong and thick that practically everything you make with it ends up tasting like pumpkin pie. And although pumpkin pie will always be a favorite dessert, especially for Thanksgiving, it is ...
From foodwine.com


OH CRUMBS !: AN ULTRA QUICK PUMPKIN CAKE FOR HALLOWEEN
2021-10-30 Preheat the oven to 180°C / 160° fan. Butter and line a 22cm square cake tin. Beat the ingredients together using an electric whisk until well combined. This will take at least two minutes! Spoon into the tin and level the top. Bake for 25-30 minutes until done. Cool in the tin for ten minutes before turning out onto a wire rack.
From bakinginfranglais.blogspot.com


15 UPSIDE-DOWN CAKES THAT AREN'T PINEAPPLE | ALLRECIPES
2021-08-16 When it comes to upside-down cake, the tropical fruit gets all the attention — but it's not the only delicious option out there. That's why we rounded up our favorite pineapple-less upside-down cake recipes. We've got something for everyone: From gorgeous cranberry desserts that are perfect for holiday entertaining to summertime cakes that make good use of seasonal fruits, you'll find a ...
From allrecipes.com


CRANBERRY UPSIDE DOWN CAKE - RECIPE | COOKS.COM
Wash and dry cranberries, pour them over nuts. Add white sugar and brown sugar, spreading evenly over cranberries. Mix slightly. Follow directions on cake box and pour mixture over everything. Bake at 350 degrees for 40 to 50 minutes. Let cool 10 minutes, loosen cake from edge and turn upside down on plate. Serve with Cool Whip or ice cream.
From cooks.com


15 CRANBERRY CAKE RECIPES | ALLRECIPES
2021-06-08 Cranberry Apple Cake. three slices of poundcake with nuts, cranberries, and icing. Credit: Molly. View Recipe. this link opens in a new tab. Two classic fall flavors, apple and cranberry, only get better when paired together. Drizzle it with a vanilla glaze for an extra special touch.
From allrecipes.com


CRANBERRY PUMPKIN UPSIDE-DOWN CAKE RECIPE | RECIPE ...
Feb 10, 2015 - Caramel-coated walnuts and cranberries top this tender cake. It's very easy to make. Prep and Cook Time: about 1 1/2 hours. Notes: This cake looks and tastes best the day it is made. To toast the walnuts, bake in a 350° oven until golden, 7 to 10 minutes. If using frozen cranberries, measure while frozen, then thaw bef…
From pinterest.ca


CRANBERRY PUMPKIN UPSIDE-DOWN CAKE RECIPE
Cranberry pumpkin upside-down cake recipe. Learn how to cook great Cranberry pumpkin upside-down cake . Crecipe.com deliver fine selection of quality Cranberry pumpkin upside-down cake recipes equipped with ratings, reviews and mixing tips. Get one of our Cranberry pumpkin upside-down cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! …
From crecipe.com


Related Search