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.
Nutrition & Diet Analysis (per serving)
655
kcal
33% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Tree nuts
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).
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).