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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.

And, now is definitely the time of year you need a new Think Outside the Box recipe from The Invisible Chef, and we are happy to oblige.  The Invisible Chef loves to help simplify your baking life….we have tested and tasted all of our recipes so you can feel confident that our recipes are sure to please.  This cake is one of our favorites and we know you will love it. 

If you have never made an upside-down cake before, this is a great cake to begin with.  Especially, using The Invisible Chef’s Cranberry Pecan Coffee & Tea Cake (just to make everything a little easier.)  You just need a little butter, some brown sugar, and a few handfuls of fresh cranberries (which are front and center in the grocery store this time of year!)

An upside-down cake is when you put the topping in the pan first, then put the cake batter on top.  Bake the cake and then you flip the cake out of the pan on a plate and voila, you have a beautiful cake with a stunning, gooey & delicious topping!  Finish with a dollop of freshly whipped cream and listen to all the ooohs, ahhhs and yums!

And remember to…Bake, Snap, & Share your real-life baking experiences!  Tag us at #theinvisiblechef & #thechefmixes.  We love to see what you have baked using The Invisible Chef baking mixes.

Enjoy…..Love, The Chef

Cranberry Pecan Upside Down Cake


You Will Need for the Cake:

1 Box The Invisible Chef Cranberry Pecan Coffee & Tea Cake Mix

3/4 cup milk

1/3 cup oil

2 eggs

9 x 5-inch loaf pan, lightly greased

You Will Need for the Topping:

5 Tbsp. unsalted butter

2/3 cup light brown sugar

8 oz (about 2 cups) fresh cranberries


Make the Topping:  Place the butter and the brown sugar in a nonstick saucepan and stir over medium heat until the butter has melted and the sugar has dissolved.  Continue to cook and stir occasionally and let the sugar bubble for a minute or so.   Remove from heat and pour into the prepared pan.  Sprinkle evenly with the cranberries. 

Prepare the cake as directed and pour into the pan on top of the cranberry mixture. Place on a baking sheet as this cake tends to bubble over a bit during baking.

Bake for about 45-50 minutes until a cake tester inserted into the middle of the cake comes out clean. Remove from oven and cool for 10 minutes in pan.  Carefully turn cake out onto a plate.

Let cool before serving with a dollop of freshly whipped cream. 









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