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A slice of cake on a white plate with three whole cranberries in front of it.

Cranberry Pecan Upside Down Cake

This cranberry pecan upside down cake is a perfect winter treat. It will look so fresh and vibrant on your holiday table! Cranberries, pecans and caramel, top this tender sour cream cake.
Course Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 55 minutes
Servings 12 servings
Calories 352kcal
Author Nina



  • ¼ cup unsalted butter
  • ¾ cup brown sugar packed
  • 2 ¼ cups cranberries fresh or frozen
  • ¼ cup pecans chopped or left whole

Upside Down Cake

  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream room temperature
  • 1 teaspoon vanilla extract



  • Pre heat oven to 350°F. Generously butter the bottom and sides of a 9-inch cake pan that is at least 2-inches high.
  • Place butter and brown sugar in a small saucepan. Stir over medium heat until the ingredients melt. Let simmer for 5 minutes and then pour into the bottom of the prepared cake pan.
  • Spread cranberries and pecans over the caramel topping. Set this aside while you make the cake.

Upside Down Cake

  • Whisk flour, baking powder, salt, and cinnamon together in a medium bowl.
  • Beat butter in a large bowl until light. Mix in sugar until the mixture is fluffy. Stir in eggs, sour cream and vanilla.
  • Pour the dry ingredients into the wet ingredients, and mix until just combined. The batter will be thick. Pour the cake batter over the cranberries and pecans in the cake pan, and use a spatula to smooth it out evenly.
  • Place in the preheated oven and immediately lower the heat from 350°F to 325°F. Bake until the top is golden and a toothpick comes out clean, about 50-55 minutes. Remove cake to a wire rack to cool for exactly 10 minutes.
  • Run a knife around the sides of the insides of the cake pan to loosen the cake from the sides. Turn the cake out on top of a platter. This cake will keep for 2 days at room temperature in an airtight container, or 1 week in the refrigerator.


  • Use a 9-inch pan with 2-inch sides. The size of the pan is really important. You need room for this cake to rise.
  • Use fresh or frozen cranberries in this recipe.  If using frozen, there is no need to thaw before use.
  • Like larger chunks of pecans?  Use whole pecans and place them in a pattern under the cranberries.
  • You need to flip out the cake exactly 10 minutes after it comes out the oven. The caramel will still be soft then.
  • Double the recipe and bake in a 13x9x2 inch pan.


Serving: 12g | Calories: 352kcal | Carbohydrates: 46g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 151mg | Potassium: 103mg | Fiber: 2g | Sugar: 32g | Vitamin A: 533IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg