Cranberry Pumpkin Upside-down Cake

  • SaraLJ Posted: 11/13/09
    Worthy of a Special Occasion

    Wonderful flavor, light texture! It's not as spicy as pumpkin bread, so the actual flavors of pumpkin, cranberries and nuts come through. I've made this about a dozen times, substituting pecans for the walnuts. Much better the first day - fortunately, we almost never have leftovers... Great for potlucks and tea parties!

  • MrsFall Posted: 10/10/11
    Worthy of a Special Occasion

    I first tried this recipe when I saw it in the 2007 issue. It was easy to make and delicious! A perfect mixture of tart and sweet. It's one of my all-time favorite recipes and has become an autumn tradition in our home.

  • birdiebeth25 Posted: 01/24/12
    Worthy of a Special Occasion

    I have made this cake more times than I can count. Every time it turns out perfect, and looks just like the picture. It is moist, mildly sweet, perfectly tart, and just plain heavenly! My go-to cake for the Fall and Winter seasons.

  • Rikked Posted: 09/19/12
    Worthy of a Special Occasion

    Excellent! Used coconut oil in place of butter and veg oil. Also just had malibu rum so slight hint of coconut but I like it. I'll make again.

  • karenfar Posted: 12/28/13
    Worthy of a Special Occasion
    Huntington Beach, CA

    I made this for Christmas Day and everyone loved it! It was really easy to make and looks just like the picture.

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