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
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!
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees.
- Combine flour, salt and baking soda in a medium bowl.
- 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.
- Spray an 8 x 8 baking dish with cooking spray and spread cranberry on the bottom and top with cake mix.
- Bake for 50 minutes until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes, the invert onto a plate.
Notes
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
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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{ 31 comments… read them below or add one }
This looks so good. I’d like a piece.
Christine recently posted…Italian Soup
It really was good. Definitely needed ice cream or whipped cream though.
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!
Ann recently posted…Broccoli, Chickpea and Tomato Salad
Maybe not if you used the recipe I used. I think the orange in it and the fresh berries were a bit too different for my canned loving family.
Love cranberry upside down cake! Your recipe is a keeper.
Baker Street recently posted…Muffin Monday: Oreo Muffins
you’re funny – and pumpkin with cranberry must be awesome … don’t think I have tried that combination, yet
Drick recently posted…Moist and Tender Roasted Turkey Breast
It was a good combination. I can’t stand to waste anything. Have a good week!
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!
Sandi recently posted…5 Things Meatball Recipe
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.
sounds amazing great idea happy new yr
rebecca subbiah recently posted…Cool Trick for Removing Avocado Stone
Great use of leftover cranberry sauce! The cake looks delectable!
Angie’s Recipes recently posted…Radicchio Salad with Chicken in Kiwi Vinaigrette
I love the use of cranberries here. Actually — I like this recipe because it uses whole wheat pastry flour and is low fat too.
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!
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!
Jess recently posted…Start the New Year Right: Carrot Cake Oatmeal
You and I think alike. If a recipe fails, I’ll do anything I can to save it in another dish!
It’s perfect! I bet your guests were delighted.
Yumm!
Anna recently posted…Snickerdoodle Cupcakes with Brown-Butter Icing and Cinnamon Sugar Sprinkles
What a creative and obviously delicious cake. I love the re-purposing!
Kristen recently posted…Creme Brulee Is Much Easier Than You Might Think
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.
Waste not want not is right and great save. Super creative with the pumpkin too!
Sandra recently posted…Sweet Endings
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!
claudia lamascolo/aka pegasuslegend recently posted…Sesame Ginger Peach Salmon Recipe
Hi Claudia – I hope you’ve had a nice start to the new year! Your ginger peach salmon recipe is on my to make list. Looks great!
I must try this while Cranberries are still in trend:)) Look absolutely tasty and mouthwatering!
Have a very Happy and Healthy New Year!!!
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!
Suzi recently posted…Creamy Wild & Brown Rice Carrot Soup
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.
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!
elisabeth@foodandthriftfinds recently posted…A New Year…a New You!
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.
Kristi
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!
Cucina49 recently posted…Southern Comfort
My brother used to adore the pineapple version, but I’m with you. I didn’t care for the canned sweet pineapple. Have a good weekend.
What a delicious way to use your leftover cranberry sauce. This cake looks so good.
The pumpkin made it really moist too. You could use applesauce and that would be terrific too. Have a good weekend.
How smart of you to use leftover cranberry sauce along with pumpkin! I also like the comment about where you mentioned applesauce as a possibility.
Food Jaunts recently posted…Chinese Pork and Vegetable Soup