Cranberry Pecan Upside Down Holiday Cake
Sweet and tart cranberries with crunchy pecans pair perfectly in this delicious and oh so easy to make quick bread. We’ve dressed it up a bit for the holidays, so gather together your ingredients, ask Alexa to play your favorite tunes and start your holiday baking! This is the perfect cake for your Thanksgiving or Christmas table.
5 Tbsp unsalted butter
2/3 cup light brown sugar
8 oz (2 cups) fresh cranberries
1 Box the Invisible Chef Cranberry Pecan Coffee & Tea Cake
3/4 cup milk
1/3 cup vegetable oil
2 large eggs
Preheat oven to 350 degrees.
Prepare the Topping: Place butter and the brown sugar in a saucepan and stir over medium heat until the butter has melted the sugar has dissolved. Continue cooking a few more minutes until mixture bubbles. Remove from heat and pour into a lightly greased 9 x 5-inch loaf pan. Sprinkle evenly with cranberries.
Prepare the Cake: Prepare the cake mix as directed on the box. Pour cake batter into the pan on top of the cranberry mixture. Place pan on top of a cookie sheet as the cake may bubble over.
Bake for about 45-50 minutes. Remove from oven and let cool about 10 minutes. Carefully turn out cake onto a plate.
Serve with freshly whipped cream.
Makes 10-12 servings.
a dash of the magic & fun!
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