Cranberry Sauce Upside Down Cake and a Thanksgiving Leftovers Blog Hop
Put leftover cranberry sauce to good use with this delightful cranberry sauce upside down cake.
Recipe Type: Dessert
Cuisine: American
  • 1½ cups sugar, divided
  • ½ teaspoon cinnamon
  • 1½ cups whole berry cranberry sauce (homemade or from a 14-oz can)
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • Pinch of salt
  1. Preheat oven to 350F.
  2. Grease a 9½-inch round springform pan on all sides.
  3. Combine ½ cup sugar and the cinnamon in a small bowl and sprinkle over the bottom of the greased pan, tapping on the counter to distribute it.
  4. Carefully pour the cranberry sauce over the sugar, pressing it down and making sure it covers the entire bottom.
  5. In a large mixing bowl whisk together the eggs and remaining 1 cup sugar until well combined.
  6. Add the flour, baking powder, vegetable oil, vanilla and salt and mix well.
  7. Pour over the cranberry sauce-lined cake pan. Put the cake pan on a rimmed baking sheet and put in the oven. Bake 45 to 50 minutes, until a toothpick inserted in the middle comes out clean.
  8. Remove from the oven and allow to cool for 10 minutes. Invert onto a plate or cake stand, release the sides of the springform pan, and carefully remove the bottom (now at the top). Allow to cool for another 10 minutes before slicing and serving.
Parve and Vegetarian
Recipe by Katherine Martinelli at