If you adore the harmony of tart cranberries, luscious white chocolate, and a hint of fresh orange zest, then the Cranberry Upside-Down Cake with White Chocolate and Orange Zest Recipe is about to become your new favorite indulgence. This cake is a showstopper, blending vibrant colors and flavors in a moist, tender crumb beneath a glossy, jewel-toned cranberry topping. It’s the perfect treat to brighten any occasion, with a delightful mix of textures and the most magical flavor combo that sings with every bite.
Ingredients You’ll Need
Getting the ingredients just right is essential to achieve that perfect balance of sweetness, tartness, and cosy cake texture in our Cranberry Upside-Down Cake with White Chocolate and Orange Zest Recipe. Each item plays a starring role, from the fresh cranberries lending a bright pop of flavor to the white chocolate pudding mix that keeps your cake wonderfully moist and rich.
- Butter (1/4 cup, softened): Creates a buttery base that crisps up beautifully under the cranberries.
- Fresh cranberries (4 cups plus 3 cups for garnish): Provide the signature tart bursts and jewel-like colors topping the cake.
- Sugar (3/4 cup plus 2 cups divided): Balances cranberry tartness and sweetens the cake batter perfectly.
- Cranberry Jello mix (1 envelope, 3 oz): Enhances cranberry flavor and helps thicken the topping slightly.
- Orange zest (from 1 zest orange): Adds a lively citrus brightness that ties all flavors together with warmth.
- White cake mix (1 box, 15.25 oz): The base for our tender, fluffy cake that contrasts with the juicy topping.
- White chocolate instant pudding (1 envelope, 3.4 oz): Gives the cake extra moistness and a subtle creaminess.
- Eggs (2): Bind the ingredients while giving structure and richness.
- Water (1 1/3 cups): Hydrates the dry ingredients to create smooth cake batter.
- Oil (2 Tbsp): Keeps the crumb moist without heaviness.
- White chocolate bar (for garnish): Melted or curled, it tops off the cake with an elegant, sweet finish.
- Whipped cream (optional for garnish): Adds lightness and a creamy softness when serving.
How to Make Cranberry Upside-Down Cake with White Chocolate and Orange Zest Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees Fahrenheit—this ensures a perfect bake from the moment your cake hits the oven. Line a 9×13 baking dish with parchment paper, letting the edges hang over the sides for easy cake removal later. Spread the softened butter evenly over the parchment bottom to create a rich, buttery base for the cranberries.
Step 2: Prepare the Cranberry Topping
In a medium bowl, toss the fresh cranberries with sugar, cranberry jello mix, and vibrant orange zest. This mixture will form the eye-catching upside-down layer of your cake, mingling tartness with a touch of sweetness and citrus zing. Pour this vibrant mixture evenly into the buttered pan—this is what sets the scene for your stunning topping.
Step 3: Mix the Cake Batter
In a large mixing bowl, combine the white cake mix, white chocolate instant pudding mix, eggs, water, and oil. Stir all the ingredients together until smooth and well combined. The pudding mix ensures your cake stays moist and tender, way beyond what a basic cake mix can achieve. Pour this luscious batter gently over the cranberry layer, spreading evenly.
Step 4: Bake to Perfection
Place the cake pan in the preheated oven and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The cranberries will bubble up and soften, creating a beautifully rich fruit layer, while the cake rises fluffy and golden on top.
Step 5: Cool and Flip Your Cake
After baking, cool the cake completely right in the pan. Once cooled, take a serving dish and carefully invert the cake onto it using the overhanging parchment paper for support. Gently peel away the parchment to reveal the stunning glossy cranberry topping that now crowns the cake.
Step 6: Garnish and Serve
Sprinkle white chocolate curls and sugared cranberries over the top for a finishing touch that’s as delightful visually as it is delicious. Optionally, add a dollop of whipped cream when serving for that cloud-like creaminess that balances all the textures perfectly.
How to Serve Cranberry Upside-Down Cake with White Chocolate and Orange Zest Recipe
Garnishes
The best garnish includes white chocolate curls formed by gently shaving a white chocolate bar, which add elegance and sweetness. Sugared cranberries bring sparkle and extra tartness. A spoonful of freshly whipped cream introduces a soft, dreamy contrast, making each bite a little celebration.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a simple citrus sorbet. For a warm touch, a cup of spiced tea or freshly brewed coffee complements the rich flavors and balances the tangy-sweet notes harmoniously.
Creative Ways to Present
For parties or family gatherings, slice the cake into neat squares and serve on decorative plates sprinkled with extra orange zest or white chocolate shavings. You can even serve individual slices with a drizzle of warm white chocolate sauce for an extra touch of decadence. The vibrant cranberry topping makes every presentation Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days to maintain freshness. If your kitchen is warm, refrigeration keeps it safe but slightly masks some moisture, so bring it back to room temperature before serving.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly with plastic wrap and then foil to prevent freezer burn. Frozen cake maintains best quality for up to two months. Thaw overnight in the refrigerator for optimal texture and flavor.
Reheating
To revive the cake after refrigeration or freezing, warm slices gently in a microwave for 15 to 20 seconds or in a low oven (about 300 degrees Fahrenheit) for 5 to 10 minutes. This restores the cake’s softness and melts the white chocolate garnish slightly, bringing back that fresh-from-the-oven magic.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work well and help capture that tart flavor all year round. Just be sure to thaw and drain them a bit before mixing to avoid excess moisture in the topping.
What can I substitute for cranberry jello mix?
If you can’t find cranberry jello mix, you can use a bit of lemon or orange gelatin to help set the cranberry topping, or simply rely on extra sugar and orange zest for flavor and texture without the gelatin.
Is white chocolate pudding mix necessary?
While not required, the white chocolate instant pudding mix keeps the cake incredibly moist and adds a subtle creaminess that complements the cranberries beautifully. You can omit it if needed, but expect a slightly different texture.
Can I make this cake gluten-free?
Yes! Substitute the white cake mix with a gluten-free mix of your choice, just be sure it is designed for one-to-one substitution with traditional mixes. The rest of the ingredients are naturally gluten-free.
How far ahead can I prepare this cake?
This cake is best made the day before serving to allow the cranberry topping to set nicely and flavors to meld. It also makes a convenient dessert for busy events, as it stays fresh and gets better after resting overnight.
Final Thoughts
I promise, once you try the Cranberry Upside-Down Cake with White Chocolate and Orange Zest Recipe, it will become a treasured recipe in your baking repertoire. Its vibrant color, irresistible mix of tart and sweet, and soft, tender crumb bring pure joy to any table. Whether it’s holiday season or a casual weekend treat, this cake radiates warmth, flavor, and a little bit of festive magic you will want to share again and again.
Print
Cranberry Upside-Down Cake with White Chocolate and Orange Zest Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Upside-Down Cake is a delightful twist on traditional upside-down cakes, featuring a vibrant layer of fresh cranberries tossed with sugar, cranberry Jello mix, and orange zest, all baked under a moist white cake infused with white chocolate pudding mix. Perfectly buttery and topped with white chocolate curls and optional whipped cream, this festive dessert combines tart and sweet flavors with a beautiful presentation that’s ideal for holiday gatherings.
Ingredients
Fruit Topping
- 1/4 cup butter (softened)
- 4 cups fresh cranberries
- 3/4 cup sugar
- 1 (3 oz.) envelope cranberry jello mix
- Zest of 1 orange
Cake Batter
- 1 (15.25 oz.) white cake mix
- 1 (3.4 oz.) envelope white chocolate instant pudding mix
- 2 large eggs
- 1 1/3 cups water
- 2 tablespoons oil
Garnish
- White chocolate bar (for curls/garnish)
- Whipped cream (optional)
- 3 cups fresh cranberries (for sugaring garnish)
- 2 cups sugar (for sugaring garnish)
- 1/2 cup water (for sugaring garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Baking Dish: Line a 9×13-inch baking dish with parchment paper, allowing the parchment to extend over the sides for easy removal later.
- Butter the Parchment: Spread the softened butter evenly over the bottom side of the parchment paper lining the pan to ensure the cranberries and cake don’t stick.
- Prepare Cranberries: In a medium bowl, toss together 4 cups of fresh cranberries with 3/4 cup sugar, the dry cranberry Jello mix, and the zest of one orange until well combined.
- Layer Cranberries: Pour the cranberry mixture evenly into the prepared baking dish over the buttered parchment paper.
- Mix Cake Batter: In a larger mixing bowl, combine the white cake mix, white chocolate instant pudding mix, eggs, water, and oil. Stir well until the batter is smooth and fully incorporated.
- Assemble Cake: Pour the cake batter evenly over the cranberry layer in the baking dish, covering the fruit completely.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to help it set and make flipping easier.
- Invert Cake: Once cooled, place a serving dish on top of the baking dish, then carefully flip both upside down so the cake releases onto the dish with the cranberry topping facing up.
- Remove Parchment: Gently peel away the parchment paper from the cake surface to reveal the cranberry topping.
- Garnish: Create white chocolate curls by shaving a white chocolate bar. Optionally prepare sugared cranberries by simmering 3 cups fresh cranberries with 2 cups sugar and 1/2 cup water, then let cool and use as garnish. Top the cake with the white chocolate curls, sugared cranberries, and add whipped cream if desired.
Notes
- Ensure the cake is completely cool before flipping to avoid breaking.
- You can substitute fresh cranberries with frozen cranberries if fresh are not available; just thaw and drain before use.
- For an added flavor twist, sprinkle chopped nuts over the cranberry layer before adding the batter.
- The sugared cranberry garnish can be prepared ahead of time and refrigerated.
- Using parchment paper with extended sides makes flipping much easier and cleaner.
