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Easy Cranberry Upside Down Bundt Cake Recipe with a Cake Mix

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I am so excited to share this Easy Cranberry Upside Down Bundt Cake with you today!  A month ago when I visited my sweet aunt Paula we ate a Nantucket Pie from Trader Joes.  I have been thinking about it ever since!  This cranberry cake isn’t exactly a copycat of that pie {that is actually a cake} but it is now my favorite Christmas cake.  The best part is that it starts with a cake mix and ends with the most amazing cranberry topping EVER!

Do you love baking with cranberries?  Try this Cranberry Orange Bottom Cake!

Easy Cranberry Upside Down Bundt Cake Recipe with a Cake Mix featured by top US dessert blogger, Practically Homemade

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Cranberry Cake is Perfect for the Holidays

Peppermint and eggnog are both great holiday flavors but baking with cranberries is holiday perfection.  Their natural tart flavor lends well to being added to sweet desserts without being too sugary tasting.

This Cranberry Bundt Cake would be a great addition to any Christmas dessert table.  In fact, it is beautiful enough to take center stage.

Or maybe you make a few as gifts for friends and family.  This sweet and tangy Cranberry Cake would be a fantastic way to let them know you care.

Easy Cranberry Upside Down Bundt Cake Recipe with a Cake Mix featured by top US dessert blogger, Practically Homemade

Ingredients needed to make Cranberry Bundt Cake

Cranberry Topping:

  • Butter-combined with the brown sugar it creates a caramel that sweetens the cranberries.
  • Brown Sugar-light or dark brown sugar can be used but I prefer dark for a deep flavor.
  • Cranberries-fresh berries work best but frozen can be substituted.  See notes in recipe.
  • Cinnamon-to spice the cranberries slightly and make the topping extra special.

Vanilla Cake:

  • Vanilla Cake Mix-a regular vanilla or French vanilla cake mix would both work wonderfully.
  • Water-to thin the cake batter.  If you want a richer taste, substitute milk for the water.
  • Vegetable Oil-added for moisture.  Melted butter would work great too.
  • Eggs-to help add structure to batter, along with their chewy texture.
  • Vanilla Extract-the Nantucket Pie was vanilla forward and so adding extra vanilla extract to the vanilla cake mix is a nice touch.
  • Cinnamon-to marry the topping with the cake and spice the cake up nicely.

How to make a Cranberry Upside Down Cake with a Cake Mix

  1. Combine the butter, brown sugar and cinnamon in a small saucepan over medium heat and whisk until the everything is melted and the brown sugar is dissolved.
  2. Pour the butter and brown sugar mixture into the bottom of a Bundt pan that has been liberally sprayed with nonstick cooking spray and top with fresh cranberries.
  3. Combine the cake mix, water, vegetable oil, eggs, vanilla extract and cinnamon in a medium bowl with a handheld mixer until everything is evenly incorporated and thick.  Pour the cake batter into the Bundt pan over the cranberries.
  4. Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but not any batter}.

Easy Cranberry Upside Down Bundt Cake Recipe with a Cake Mix featured by top US dessert blogger, Practically Homemade

Allow the cake to cool in the pan for 10 minutes {but not any longer} and then invert it onto a cake plate.

If any of the cranberries stick to the Bundt pan then remove them from the pan and place them onto the upside down cake.

Easy Cranberry Upside Down Bundt Cake Recipe with a Cake Mix featured by top US dessert blogger, Practically Homemade

How to serve this Easy Cranberry Upside Down Bundt Cake

To serve this Easy Cranberry Upside Down Bundt Cake, sprinkle the top with powdered sugar and arrange additional cranberries with green herbs {I used thyme but rosemary would be beautiful too} around the edges.

This holiday Bundt cake is best served warm with a scoop of whipped cream or a scoop of vanilla ice cream.  Although it is also perfect all on its own.

Easy Cranberry Upside Down Bundt Cake Recipe with a Cake Mix featured by top US dessert blogger, Practically Homemade

Tips & Tricks for a Perfect Cranberry Bundt Cake

  • Be sure to spray the Bundt pan liberally with nonstick cooking spray before adding the topping and the cake batter.  This will help the cake come out of the pan easily.
  • Don’t over bake the Christmas Bundt cake.  When the toothpick has a few crumbs on it, remove it from the oven.  If you wait until the toothpick comes out clean the cake may be too dry.
  • Only let the cake cool in the pan for 10 minutes.  Anything longer than that amount of time and the butter/brown sugar mixture will thicken and stick to the pan.
  • This cake is best served warm but if the timing isn’t right, microwave each piece for about 20 seconds before serving.

Easy Cranberry Upside Down Bundt Cake Recipe with a Cake Mix featured by top US dessert blogger, Practically Homemade

Frequently Asked Questions:

What is an Upside Down Cake?

An upside down cake is when the topping of the final cake is actually baked in the bottom of the cake pan.  After baking, the cake is turned upside down to reveal the topping ingredients.

I love baking upside down cakes!  This Pecan Upside Down Cake is amazing but not to be outdone by this Banana Upside Down Cake.  Enjoy!

Can I use frozen cranberries in this recipe?

Yes, you can use frozen cranberries in this Cranberry Upside Down Bundt Cake.  They will need to be treated a little differently however.  

To use them, run the frozen cranberries under water until they are no longer frozen and then dry the cranberries and use as directed.

If you use the cranberries in the frozen state it will allow too much moisture in the topping.

How to store leftovers?

Leftovers of this Cranberry Upside Down Cake can be stored in an airtight container in the refrigerator for up to 3 days.

Can this cake be made ahead of time?

This cake can be made up to 3 days ahead of time but as noted above, it is best served warm.

Easy Cranberry Upside Down Bundt Cake Recipe with a Cake Mix featured by top US dessert blogger, Practically Homemade

Do you love Bundt Cakes?  Try these recipes…

Easy Cranberry Upside Down Bundt Cake Recipe with a Cake Mix

Fresh cranberries and a vanilla cake mix are transformed into a decadent and festive Cranberry Upside Down Bundt Cake that is perfect for the holidays.
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10
5 from 42 votes
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Ingredients

Cranberry Topping

  • ½ cup butter
  • ¾ cup light or dark brown sugar {packed}
  • ¼ teaspoon ground cinnamon
  • 2 cups fresh cranberries

Vanilla Cake

  • 1-15.25 ounce box vanilla cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 eggs
  • 1 tablespoon vanilla extract
  • ¼ teaspoon cinnamon

Serving Items {Optional}

  • 12-15 fresh cranberries
  • 6-8 sprigs fresh thyme or rosemary
  • 3 tablespoons powdered sugar {to sprinkle over the top of the cake}

Instructions

  • Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.

Cranberry Topping

  • Combine butter, brown sugar, and cinnamon in a small saucepan and whisk until the mixture is melted and the brown sugar is dissolved. Pour it into the bottom of the prepared Bundt pan.
  • Top the butter and brown sugar mixture with the fresh cranberries in an even layer.

Vanilla Cake

  • Combine cake mix, water, vegetable oil, eggs, vanilla extract and cinnamon in a medium bowl and mix with a handheld mixer {or by hand} until everything is incorporated. Pour batter into prepared pan and on top of the cranberry topping. Be sure to spread into an even layer.
  • Bake in a 350° oven for 30-35 minutes or until a tooth pick inserted into the center of the cake comes out with only a few crumbs {but no raw batter}. Remove from oven and place onto a cooling rack for 10 minutes {that is a magical number}. After 10 minutes run a knife around the edges of the cake. Then invert your Cranberry Upside Down Bundt Cake onto a cake plate and cool completely. If cranberries stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.
  • To serve, sprinkle the top of the cooled cake with powdered sugar and place additional cranberries and fresh herbs {I used thyme but rosemary would work great too} around the edge of the cake. Store in the refrigerator for up to 3 days.

Notes

  • To use frozen cranberries, run water over the frozen berries until they are no longer frozen.  Dry any excess water from the berries and then add to the cake as directed.
  • A spoon of whipped topping or a scoop of vanilla ice cream both taste great served with this cake too!
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