Cranberry Upside-Down Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 26%
  • Fat: 9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 4.3g
  • Carbohydrate: 54.7g
  • Fiber: 0.4g
  • Cholesterol: 55mg
  • Iron: 2.1mg
  • Sodium: 116mg
  • Calcium: 104mg


  • 1 tablespoon margarine, melted
  • 1/2 cup firmly packed brown sugar
  • 2 cups cranberries
  • 1/4 cup stick margarine, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 cup low-fat buttermilk


  1. Preheat oven to 350°.
  2. Pour 1 tablespoon melted margarine in the bottom of a 9-inch springform pan. Combine brown sugar and cranberries; arrange in a single layer over margarine.
  3. Cream 1/4 cup margarine and 1 cup sugar, beating at medium speed of a mixer until well-blended. Add eggs, one at time, beating well after each addition; add vanilla. Combine flour, baking powder, and cinnamon; stir well. Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
  4. Spoon batter evenly over cranberries. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Invert cake onto a serving platter.
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