Cranberry Pecan Cake recipe

All Recipes Dessert Recipes Nut Dessert Recipes Pecan Dessert Recipes

Ingredients

3 cups frozen cranberries
1 cup pecans
1 cup white sugar
2 eggs
1 cup white sugar
1 cup all-purpose flour
½ cup butter, melted
2 tablespoons milk

Nutrition Info

327.4 calories
carbohydrate: 45.7 g
cholesterol: 51.5 mg
fat: 15.8 g
fiber: 2.3 g
protein: 3.3 g
saturatedFat: 5.8 g
servingSize: -
sodium: 67.9 mg
sugar: 34.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.

  2. Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.

  3. Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.

  4. Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

Recipe Yield

1 cake

Recipe Note

This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.

Do you like the recipe? Share this tasty recipe!