Cranberry Pumpkin Upside Down Cake

JENNY SHEA RAWN(7)
Cookie Monster: "Great I’ve now been making this every holiday" Read More
8Ingredients
35Minutes
60Calories

Ingredients

US|METRIC
  • 12 cranberries (+ oz bag, enough to fill the bottom of the 2 pans, 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
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    NutritionView More

    60Calories
    Sodium3% DV75mg
    Fat7% DV4.5g
    Protein2% DV<1g
    Carbs2% DV5g
    Fiber3% DV<1g
    Calories60Calories from Fat35
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol30mg10%
    Sodium75mg3%
    Potassium50mg1%
    Protein<1g2%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber<1g3%
    Sugars4g8%
    Vitamin A60%
    Vitamin C2%
    Calcium2%
    Iron2%

    * 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(7)

    Cookie Monster a year ago
    Great I’ve now been making this every holiday
    Pamela Toth a year ago
    Tart for sure but great with ice cream-looks beautiful as well, will make again
    Tod Reinheimer 2 years ago
    Tart and sweet - a great recipe.
    Sam R. 2 years ago
    Awesome! Only thing I did differently was use a 13x9 pan instead of two round ones.
    Margaret T. 2 years ago
    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. 3 years ago
    This cake was great. Perfect flavors and it looks beautiful. I used a springform pan on cookie sheet
    Dara G. 3 years ago
    This was super easy to make and incredibly moist. Everyone loved it! Simple ingredients and a great fall baking recipe.

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