Cranberry Upside-Down Cake with White Chocolate Garnish Recipe

Introduction

This Cranberry Upside-Down Cake is a festive twist on a classic dessert, combining tart fresh cranberries with sweet white cake and a hint of orange zest. Topped with white chocolate curls and optional sugared cranberries, it makes a stunning and delicious centerpiece for holiday gatherings or any special occasion.

Ingredients

• 1/4 cup butter, softened
• 4 cups fresh cranberries
• 3/4 cup sugar
• 1 (3 oz) envelope cranberry Jello mix
• Zest of 1 orange
• 1 (15.25 oz) white cake mix
• 1 (3.4 oz) envelope white chocolate instant pudding mix
• 2 eggs
• 1 1/3 cups water
• 2 tablespoons oil
• White chocolate bar, for garnish
• Whipped cream (optional, for garnish)
• 3 cups fresh cranberries (for sugared cranberries)
• 2 cups sugar, divided (for sugared cranberries)
• 1/2 cup water (for sugared cranberries)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, making sure the ends extend over the sides for easy removal.
2. Step 2: Spread the softened butter evenly over the parchment paper lining the bottom of the pan.
3. Step 3: In a medium bowl, toss 4 cups of fresh cranberries with 3/4 cup sugar, the dry cranberry Jello mix, and the orange zest until well combined. Pour this mixture evenly into the prepared pan.
4. Step 4: In a separate large mixing bowl, combine the white cake mix, white chocolate instant pudding mix, eggs, water, and oil. Stir until the batter is smooth and well mixed.
5. Step 5: Carefully pour the cake batter over the cranberry mixture in the pan, spreading it evenly.
6. Step 6: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
7. Step 7: Once cooled, place a serving dish over the pan, then invert the cake onto the dish, gently lifting off the pan and peeling away the parchment paper.
8. Step 8: Garnish the cake with white chocolate curls and, if desired, whipped cream and sugared cranberries (see below for sugared cranberry preparation).
9. Step 9: To prepare sugared cranberries, bring 1/2 cup water and 1/2 cup sugar to a boil in a medium pot. Boil for 2 minutes, then remove from heat.
10. Step 10: Stir 3 cups fresh cranberries into the hot syrup. Using a slotted spoon, transfer the cranberries to a parchment-lined tray, separating them as much as possible.
11. Step 11: Let the cranberries dry for 1 hour. After drying, toss them gently in the remaining 1 1/2 cups sugar to coat. Use these to garnish the cake as desired.

Tips & Variations

• For a more intense orange flavor, add a teaspoon of orange extract to the cake batter.
• Use frozen cranberries if fresh aren’t available, but rinse and thaw them first to reduce excess moisture.
• Substitute the white chocolate pudding mix with vanilla pudding for a different but equally delicious twist.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep the cake moist, wrap it tightly with plastic wrap or place in an airtight container. Reheat individual slices gently in the microwave for 15 to 20 seconds, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can use a gluten-free white cake mix to make this recipe gluten-free. Just ensure all other ingredients, especially the pudding and Jello mixes, are gluten-free as well.

Can I prepare this cake in advance?

Yes, this upside-down cake can be made a day ahead. Store it covered in the refrigerator and garnish with whipped cream and sugared cranberries just before serving for the freshest presentation.

Cranberry Upside-Down Cake with White Chocolate Garnish Recipe

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4.6 from 75 reviews

This delicious Cranberry Upside-Down Cake combines the tartness of fresh cranberries with the sweetness of a white cake base and white chocolate accents. The cranberries are baked at the bottom of the pan to create a vibrant fruit layer that becomes the top once the cake is inverted after baking. Garnished with white chocolate curls, sugared cranberries, and optional whipped cream, this dessert is perfect for holiday celebrations or any occasion that calls for a festive and flavorful treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes plus 1 hour drying time for sugared cranberries
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cake and Topping

• 1/4 cup butter (softened)
• 4 cups fresh cranberries
• 3/4 cup sugar
• 1 (3 oz) envelope cranberry jello mix
• 1 orange zest
• 1 (15.25 oz) white cake mix
• 1 (3.4 oz) envelope white chocolate instant pudding mix
• 2 eggs
• 1 1/3 cups water
• 2 Tbsp oil
• White chocolate bar (for garnish)
• Whipped cream (optional for garnish)

Sugared Cranberries

• 3 cups fresh cranberries
• 2 cups sugar (divided)
• 1/2 cup water

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cake.
2. Prepare Baking Dish: Line a 9×13-inch baking dish with parchment paper, letting the ends extend over the sides for easy removal later.
3. Butter the Pan: Spread the softened butter evenly over the bottom of the parchment paper-lined pan.
4. Toss Cranberries: In a medium bowl, combine 4 cups fresh cranberries with 3/4 cup sugar, the dry cranberry jello mix, and orange zest. Toss to coat well.
5. Add Cranberries to Pan: Pour the cranberry mixture evenly over the buttered parchment paper in the pan.
6. Mix Cake Batter: In a large mixing bowl, combine the white cake mix, white chocolate instant pudding mix, eggs, water, and oil. Stir until all ingredients are thoroughly mixed.
7. Pour Batter Over Cranberries: Carefully pour the cake batter on top of the cranberry layer in the baking dish, smoothing it out evenly.
8. Bake: Place the pan in the oven and bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean.
9. Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan.
10. Invert Cake: Place a serving dish on top of the baking pan, then carefully flip the pan and dish together to invert the cake, transferring it onto the serving plate.
11. Remove Parchment Paper: Gently peel away the parchment paper from the top of the cake, which was the base during baking.
12. Garnish: Decorate the top of the cake with white chocolate curls made from the white chocolate bar, sugared cranberries, and optional whipped cream.
13. Prepare Sugared Cranberries: In a medium pot, bring 1/2 cup sugar and 1/2 cup water to a boil and let it boil for 2 minutes.
14. Add Cranberries to Syrup: Remove the pot from heat and stir in 3 cups fresh cranberries to coat them in the syrup.
15. Dry Cranberries: Using a slotted spoon, transfer the cranberries onto a parchment-lined tray, spreading them out as much as possible. Let them dry for 1 hour.
16. Coat Cranberries with Sugar: After drying, toss the cranberries with the remaining 1 1/2 cups sugar to coat well.
17. Use Sugared Cranberries for Garnish: Use these sugared cranberries to decorate the top of the inverted cake as a festive finishing touch.

Notes

• Make sure to cool the cake completely before inverting to avoid breakage.
• Fresh cranberries can be used for both the cake and sugared garnish to highlight seasonal flavors.
• The cranberries contain natural tartness balanced by the sweetness of the cake and sugar coatings.
• White chocolate curls can be easily made by shaving a chilled white chocolate bar with a vegetable peeler.
• Whipped cream complements the tart cranberries for additional creaminess but is optional.
• Line the baking dish with parchment paper for easy cake removal and a clean presentation.

Keywords: cranberry upside-down cake, cranberry dessert, white chocolate cake, holiday cake, sugared cranberries, festive dessert