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
Scale
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.
