Cranberry Pumpkin Upside Down Cake

Jenny Shea RawnReviews(4)
Sam R.: "Awesome! Only thing I did differently was use a 1…" Read More
8Ingredients
70Calories
35Minutes

Ingredients

  • 12 ounces cranberries (picked over and washed)
  • 1/4 cup honey (cranberry, or regular honey)
  • 1 box vanilla cake mix (organic, mix only; not prepared)
  • 1 stick salted butter (melted)
  • 2 eggs
  • 15 ounces organic pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons cinnamon
  • 2 tablespoons pumpkin pie spice
Read Directions

NutritionView more

70Calories
Sodium3%DV75mg
Fat7%DV4.5g
Protein2%DV<1g
Carbs2%DV7g
Fiber4%DV1g

PER SERVING *

Calories70Calories from Fat35
% DAILY VALUE*
Total Fat4.5g7%
Saturated Fat2.5g13%
Trans Fat
Cholesterol30mg10%
Sodium75mg3%
Potassium60mg2%
Protein<1g2%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber1g4%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(4)

Yummly User
Sam R. 26 Nov 2017
Awesome! Only thing I did differently was use a 13x9 pan instead of two round ones.
Margaret T. 21 Nov 2017
I've been making this cake for a year now, and it's great. Easy and tasty and attractive without having to do any decorating or even frosting!
Kim L. 26 Nov 2016
This cake was great. Perfect flavors and it looks beautiful. I used a springform pan on cookie sheet
Dara G. 20 Nov 2016
This was super easy to make and incredibly moist. Everyone loved it! Simple ingredients and a great fall baking recipe.