Cranberry Upside-down Cake | Recipes

Cranberry Upside-down Cake

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Prep Time:
Baking Time:
Makes:9 servings

Made with cranberries, brown sugar and a hint of lemon, this recipe is a tasty twist on a classic upside-down cake. Try serving it warm from the oven for a weekend brunch or dessert.


¼ cup 50mL butter, melted
¾ cup 175mL packed brown sugar
2 cups 500mL cranberries
½ cup 125mL butter, softened
¾ cup 175mL granulated sugar
1 egg
1 tbsp 15mL grated lemon zest (optional)
1 tsp 5mL vanilla extract
2 cups 500mL Robin Hood® Original All Purpose Flour
1 tsp 5mL baking soda
½ tsp 2mL salt
1 cup 250mL plain yogurt or buttermilk


  1. Preheat oven to 350°F (180°C).
  2. Pour melted butter into a 9” (2L) square baking dish. Brush butter up sides. Sprinkle brown sugar over bottom of pan. Place cranberries over sugar.
  3. Cream butter and sugar in large mixing bowl until light. Beat in egg, lemon zest and vanilla.
  4. Combine flour, baking soda and salt in a small mixing bowl. Stir into creamed mixture alternating with yogurt, starting and ending with dry mixture. Spread batter over cranberries.
  5. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in centre comes out clean. Cool on rack for 5 minutes. Run knife around edges of pan and invert cake onto serving plate. Serve warm or room temperature.


  • You can replace the cranberries with blueberries, raspberries, sliced peaches, or the traditional pineapple slices.
  • If using frozen fruit, just take it right from the freezer and place in the baking dish.

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