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Upside-Down Cranberry Crunch

Carol Miller of Northumberland, New York notes. "When celebrating special occasions with friends, I often serve this sweet-tart dessert."
  • Total Time
    Prep: 5 min. Bake: 1 hour
  • Makes
    8 servings


  • 3 cups fresh or frozen cranberries, thawed
  • 1-3/4 cups sugar, divided
  • 1/2 cup chopped pecans
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • Whipped cream or vanilla ice cream


  • Place the cranberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans.
  • In a small bowl, beat the eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture.
  • Bake at 325° for 1 hour or until a toothpick inserted in the center of cake comes out clean. Run knife around edges of dish; immediately invert onto a serving plate. Serve warm with whipped cream or ice cream.
Nutrition Facts
1 piece: 414 calories, 18g fat (8g saturated fat), 84mg cholesterol, 132mg sodium, 61g carbohydrate (46g sugars, 3g fiber), 4g protein.

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