Cranberry Upside Down Cake

It could be that my homemade cranberry sauce wasn’t edible, or I made far too much of it. Whatever the case might have been, I had enough left to freeze for another day.

Cranberry Sauce

It’s a good thing too. I was expecting company, and the thought of shopping for more groceries was disheartening. My checking account had taken a definite hit during the holidays.

Cranberry Upside Down Cake

Those frozen cranberries and a recipe from Fox 4 for Cranberry Upside Down Cake were the perfect, economical solution to my dessert dilemma.

Cranberry Upside Down Cake  Served

I had an inspired use for my not well liked – or just too much of – cranberry sauce, and I was even able to use the last of the pureed pumpkin to add moisture and flavor to this easy upside down cake.

Cranberry Upside Down Cake

When a guest cut a giant second serving of cake, I concluded that my original cranberry sauce wasn’t so bad. After all, it made a terrific cake.

As I said, nothing goes to waste in this house. Happy baking!

Nothing Goes to Waste Here – Cranberry Upside Down Cake
  • 1 ½ cups whole wheat pastry flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 3 tablespoons butter
  • ½ cup pumpkin puree
  • ½ cup sugar
  • ½ cup brown sugar, lightly packed
  • 4 large egg white
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ cup light sour cream
  • 1 ½ cups low sugar cranberry sauce
  1. Preheat the oven to 350 degrees.
  2. Combine flour, salt and baking soda in a medium bowl.
  3. Melt butter in a large bowl, then add pumpkin, white and brown sugar. Add eggs, vanilla, cinnamon and sour cream until smooth. Add flour and fold in until combined.
  4. Spray an 8 x 8 baking dish with cooking spray and spread cranberry on the bottom and top with cake mix.
  5. Bake for 50 minutes until a toothpick inserted in the center comes out clean.
  6. Cool for 20 minutes, the invert onto a plate.
Amount Per Serving
Calories: 209
Weight Watchers PointsPlus 6
Total Fat: 3.80g
Cholesterol: 12mg
Sodium: 235mg
Total Carbs: 40.23g
Dietary Fiber: 2.32g
Sugars: 28.49g
Protein: 3.87g
Nutrition Information
Serving size: 12

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Thank you for sharing!



  1. says

    What a delicious use of leftovers! Honey Bunny adores homemade cranberry sauce, so I’d have to hide it from him to make the cake!

  2. says

    You did better than me by making it lower in sugar. When I attempted to make it at Thanksgiving, I couldn’t add ENOUGH sugar to get the right taste!
    Terrific re-use of cranberry sauce by adding it to cake!

    • says

      I think that was part of the problem. It wasn’t sweet enough and the fresh berries might have thrown them off a bit. At least it worked well in my cake! Have a good week. :)

    • says

      I’m glad you like it. I’m a big fan of whole wheat pastry flour and did a little research to make sure it was still a whole grain. Have a terrific new year!

  3. says

    I love this! I’m so stubborn about wasting food, even when a recipe doesn’t turn out. I love finding new ways to use leftovers, especially in baking. This was a great idea!

    • says

      Thank you Kristen. I freeze almost anything I can. With just two of us, I often have lots of leftovers, so I’ve learned to re-purpose so I don’t waste food and money. :)

  4. says

    This is a brillant idea. I love cranberry anything, as a matter of fact, I got myself sick of posting so many recipes last november however this cake would be adorned by everyone here since its cake not a savory addition to the table… lovely cake and recipe Happy New YEar! nice job saving the night with this one!

  5. says

    I often have left overs also with just the two of us. This is very creative with the pumpkin and the cranberries. It looks delicious. I used some orange and the fresh cranberries too this year and it went over really well. I never liked cranberry sauce until I made it myself – a whole different world there. Happy new Year to you!

    • says

      Hi Suzi. I know what you mean about it being just the two of you and lots of leftovers. Since my kids flew the coop we eat them for lunch the next day and sometimes several days. It can get old. Have a good weekend. :)

  6. says

    Your cranberry upside-down cake looks so tempting and delicious. I thought it would be less point with 209 calories. I usually divide the calories by 80. (don’t remember how I arrived at this, but when I checked all the other WW calories, that’s the figure I got)
    6 points at this time is a lot for me to consume, if that’s correct. A full meal right now for me to start with, cannot be more than 6 points!

    Please, do promote your blog for WW. I will be linking back to your great recipes, if that’ OK with you. I need all the support I can get before I will actually join and sign up for 3 months. In the meantime I’m trying to do this online (very little help online) unless you actually do pay, and sign up!

    • says

      I agree that 6 points is a lot when you are working weight loss as opposed to weight maintenance. You get a few points more once you’ve reached your goal (as you already know). I purchased a PointsPlus calculator, and that’s how I calculate points for this blog. Sometimes I’m off (a typo here and there), but I double-checked just now and the points are accurate for this recipe. Most likely because it’s low in fiber and high in carbs.

      Stick with it, it’s a plan that really does work. I lost 40 pounds more than 15 years ago. While I don’t strictly follow the plan now, I made life long changes in how I eat (and cook), and more importantly I developed a commitment to exercise that I didn’t have before.

      Anyway, I wish you the best. Anytime you want to talk about how your doing with your weight loss, I’d be happy to visit anytime. You can find my email address on the about page.


  7. says

    I have a serious thing for upside-down cakes, and particularly ones that are a little less sweet than the traditional pineapple one. This looks perfect!

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