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!
Cranberry Pumpkin Upside-down Cake
SaraLJ Posted: 11/13/09
MrsFall Posted: 10/10/11
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
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
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.