Cranberry-Pecan Upside-Down Cake Recipe

Name: Cranberry-Pecan Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. cranberries; 1/2 c. pecans, chopped; 1/2 c. Kraft butterscotch topping; 1/3 c. Parkay margarine; 2/3 c. sugar; 1 egg; 1/2 tsp. vanilla; 1 c. flour; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 c. milk

Servings: persons

1 1/2 c. cranberries
1/2 c. pecans, chopped
1/2 c. Kraft butterscotch topping
1/3 c. Parkay margarine
2/3 c. sugar
1 egg
1/2 tsp. vanilla
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

1
Heat oven to 350u00b0.
2
Arrange cranberries and nuts in the bottom of a greased 8-inch square pan.
3
Pour topping over fruit and nut mixture.
4
Cream margarine and sugar until light and fluffy.
5
Blend in egg and vanilla.
6
Add combined dry ingredients to creamed mixture alternately with milk, mixing well after each addition. Pour batter over topping mixture.
7
Bake at 350u00b0 for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto serving platter; serve warm.
8
Top with whipped cream, if desired.
9
Variation:
10
Substitute 1 cup peeled and chopped apples for 1 cup cranberries.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. cranberries, 1/2 c. pecans, chopped, 1/2 c. Kraft butterscotch topping, 1/3 c. Parkay margarine, and more.

Yes, Cranberry-Pecan Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Pecan Upside-Down Cake

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