The first bite of this Cranberry Pumpkin Upside-down Cake takes me straight back to childhood autumn afternoons. I still remember my grandmother’s kitchen filled with warm spices and bubbling fruit.
Nothing beats the excitement of that final reveal when the cake releases from the pan perfectly.
Here is what I love most about my Cranberry Pumpkin Upside-down Cake
This recipe never fails to impress guests, yet it’s surprisingly simple to put together. The warm ginger and allspice blend creates such a cozy autumn atmosphere in my kitchen.
You’ll love how the tart cranberries balance the sweet pumpkin base beautifully. The cake stays incredibly moist thanks to the pumpkin puree hidden inside.
I find myself reaching for this Cranberry Pumpkin Upside-down Cake whenever I need something special but don’t have hours to spend.
What you will need to make this Cranberry Pumpkin Upside-down Cake
For the Cranberry Topping
- ⅓ cup unsalted butter – European-style for richer flavor
- ½ cup packed light brown sugar – Adds deep molasses sweetness
- 1 teaspoon freshly grated ginger – Bright, spicy kick
- 1½ cups fresh cranberries – Frozen works too (just thaw first)
For the Cake Batter
- ⅓ cup packed light brown sugar – Adds warmth and moisture
- ¾ cup granulated sugar – Standard sweetness
- ¼ cup unsalted butter, softened – Room temperature for creaming
- 2 large eggs – Room temperature for better mixing
- ½ cup pure pumpkin puree – Not pumpkin pie filling
- 1½ cups all-purpose flour – Sifted for lighter texture
- ½ teaspoon ground allspice – Boosts the fall flavor profile
- ½ teaspoon ground ginger – Complements the fresh ginger
- 1 teaspoon pure vanilla extract – Real extract for best taste
- 2 teaspoons baking powder – Fresh for proper rise
- ¼ teaspoon sea salt – Enhances flavor balance
I always keep cranberries in my freezer year-round since they freeze so well.
For more autumn baking inspiration, check out The Best Pumpkin Mochi Recipe for another unique pumpkin treat. If you can’t find fresh ginger, you can substitute 1/4 teaspoon ground ginger instead.
My Method for Cranberry Pumpkin Upside-down Cake
- Preheat your oven to 350°F and generously butter an 8-inch round cake pan. I use about a tablespoon of butter and really coat every corner well. This step prevents sticking disasters later.
- Melt the 1/3 cup butter in a small saucepan over medium-low heat. Stir in the brown sugar and fresh ginger, cooking for about 6 minutes. You’ll hear gentle bubbling sounds as the sugar dissolves completely.
- Add the cranberries to the butter mixture and stir gently. The cranberries will start popping slightly after a minute or two. Pour this gorgeous ruby mixture into your prepared pan and spread evenly.
- Cream the softened butter with both sugars in a large mixing bowl. I use my hand mixer on medium speed for about 3 minutes. The mixture should look pale and fluffy when ready.
- Beat in the eggs one at a time, then add the pumpkin puree and vanilla. Mix until everything comes together smoothly. The batter will look slightly orange and smell wonderful.
- Whisk together flour, allspice, ground ginger, baking powder, and salt in a separate bowl. I always do this step to prevent lumps and ensure even spice distribution throughout.
- Fold the dry ingredients into the pumpkin mixture using a wooden spoon. Don’t overmix – just stir until you can’t see any flour streaks. The batter will be quite thick.
- Carefully spoon the batter over the cranberry layer, spreading gently to the edges. Try not to disturb the beautiful cranberry arrangement underneath as you smooth the top.
- Bake for 40-45 minutes until a toothpick inserted in center comes out clean. My kitchen fills with the most incredible spiced aroma during baking. The top should spring back lightly when touched.
- Cool in the pan for exactly 8 minutes, then run a knife around the edges. Place your serving plate upside-down over the pan, then flip quickly and confidently. Let it sit for 2 minutes before lifting the pan.
The moment when you lift off that pan and reveal the perfect cranberry top never gets old. Don’t miss my Perfect Pumpkin Muffins Recipe for more seasonal pumpkin baking ideas.
My secrets for getting this Cranberry Pumpkin Upside-down Cake just right
I learned the hard way that timing the pan flip is everything with upside-down cakes. Wait too long and the topping sticks, flip too early and everything slides off messily.
You want the cake just set but still slightly warm when you turn it out. I set my timer for exactly 8 minutes and it works every time.
Always use a thin knife to loosen the edges before flipping – even with good buttering. This Cranberry Pumpkin Upside-down Cake releases beautifully when you give it this extra help.
How I love to share this Cranberry Pumpkin Upside-down Cake
This cake makes the perfect centerpiece for autumn dinner parties and holiday gatherings. I love serving it warm with a dollop of fresh whipped cream or vanilla ice cream.
The beautiful presentation means I can bring it straight from the kitchen to the table. Weekend family brunches become extra special when this gorgeous cake appears on the buffet.
Print
Ultimate Cranberry Pumpkin Upside-down Cake Recipe
- Total Time: 1 hour 2 minutes
- Yield: 9 slices
Description
A stunning autumn dessert featuring tart cranberries and warm spiced pumpkin cake that’s perfect for any fall gathering.
Ingredients
For the Topping:
- 1/3 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon freshly grated ginger
- 1 1/2 cups fresh cranberries
For the Cake:
- 1/3 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1/4 cup softened unsalted butter
- 2 large eggs, room temperature
- 1/2 cup pure pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350°F. Generously butter an 8-inch round cake pan and set aside.
- Melt 1/3 cup butter in small saucepan over medium-low heat. Stir in brown sugar and fresh ginger, cooking 6 minutes until sugar dissolves.
- Add cranberries to butter mixture, stirring gently for 1-2 minutes. Pour into prepared cake pan and spread evenly.
- Cream softened butter with both sugars in large bowl for 3 minutes until pale and fluffy.
- Beat in eggs one at a time, then add pumpkin puree and vanilla until smooth.
- Whisk together flour, allspice, ground ginger, baking powder, and salt in separate bowl.
- Fold dry ingredients into pumpkin mixture just until combined. Batter will be thick.
- Spoon batter carefully over cranberry layer, spreading to edges without disturbing fruit.
- Bake 40-45 minutes until toothpick inserted in center comes out clean.
- Cool in pan 8 minutes, then run knife around edges. Flip onto serving plate and let sit 2 minutes before removing pan.
Notes
- Use room temperature eggs and butter for best mixing results
- Fresh ginger can be substituted with 1/4 teaspoon ground ginger
- Cake stays fresh covered at room temperature for 3 days
- Freezes well wrapped tightly for up to 2 months
- Prep Time: 20 minutes
- Cook Time: 42 minutes
Follow me on Pinterest for more cozy autumn recipes and seasonal baking inspiration. I share new favorites every week that my family absolutely loves.
Can I make this cake ahead of time?
Absolutely! This Cranberry Pumpkin Upside-down Cake actually tastes even better the next day. The flavors have time to meld together beautifully overnight.
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly fine in this recipe. Just thaw them completely first and drain any excess liquid before adding to the butter mixture.
How should I store leftover cake?
Cover the cake with plastic wrap or store in an airtight container at room temperature. It stays fresh for up to 3 days this way.
Can I freeze this upside-down cake?
This cake freezes wonderfully for up to 2 months. Wrap it tightly in plastic wrap, then aluminum foil before freezing for best results.