Cranberry-Pecan Upside-Down Cake
A delightful upside-down cake featuring tart cranberries and crunchy pecans, topped with a rich butterscotch glaze. Perfect for festive gatherings or cozy desserts.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Arrange cranberries and chopped pecans in the bottom of a greased 8-inch square pan.
- Pour Kraft butterscotch topping over the fruit and nut mixture.
- Cream together Parkay margarine and sugar until light and fluffy.
- Blend in the egg and vanilla extract.
- Add the combined dry ingredients (flour, baking powder, salt) alternately with milk to the creamed mixture, mixing well after each addition.
- Pour the batter over the topping mixture in the pan.
- Bake at 350°F (175°C) for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean.
- Immediately invert the cake onto a serving platter while still warm.
- Serve warm, optionally topped with whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the batter. If you don’t have Kraft butterscotch topping, you can substitute with homemade caramel sauce. Ensure the cranberries are fresh or use frozen ones if necessary, but don’t thaw them before adding to the pan. This cake is great served warm or at room temperature.
Serving Suggestions
Serve the Cranberry-Pecan Upside-Down Cake warm from the oven, optionally topped with whipped cream for added richness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of Greek yogurt. For a festive touch, consider serving alongside a spiced chai or coffee to complement the flavors. This cake is perfect for holiday gatherings or as a sweet ending to a cozy dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 15-20 seconds or warm the entire cake in a 350°F oven for about 10 minutes. This keeps the cake moist and enhances the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Pecan Upside-Down Cake contains roughly 461 calories, with 7g protein, 84g carbohydrates, and 8g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Absolutely! While pecans add a delightful crunch, you can easily substitute them with walnuts or almonds based on your preference. Just be sure to chop them roughly so they distribute evenly in the cake.
What can I use instead of Parkay margarine?
If you're looking for a butter alternative, unsalted butter works perfectly in this recipe. For a dairy-free option, consider using coconut oil or a vegan butter substitute, which will maintain the cake's moist texture.
How can I make this recipe gluten-free?
To make a gluten-free version of the Cranberry-Pecan Upside-Down Cake, substitute regular flour with a 1:1 gluten-free baking blend. Most blends work well in recipes like this, but be sure to check for xanthan gum in the mix to help with the cake's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).