Easy Cranberry Upside Down Bundt Cake Recipe with a Cake Mix

Have you ever combined the comforting essence of a vanilla cake with the tart burst of fresh cranberries? This Easy Cranberry Upside Down Bundt Cake takes that delicious concept and puts it into a beautifully moist cake, making it a perfect treat for any occasion. Whether you need a dessert for Thanksgiving, a festive holiday brunch, or simply a cozy family dinner, this cake is sure to impress. Using a box of vanilla cake mix not only simplifies the process but also cuts down on prep time, so you can focus on what really matters—enjoying delicious food with loved ones.

What Makes This Recipe Special

Why should this Upside Down Bundt Cake take center stage at your next gathering? For starters, it’s incredibly easy to whip up, which means even novice bakers can shine. The combination of sweet brown sugar, butter, and fresh cranberries creates a delightful contrast that elevates the simple cake mix into something truly special. Plus, it’s a budget-friendly recipe that doesn’t skimp on flavor.

Imagine slicing into the soft, moist cake to reveal a vibrant layer of tart cranberries and fragrant spices peeking through. It’s not just a feast for the palate; it’s also visually stunning, making it a fantastic centerpiece for your dessert table.

“This cake was the star of our Thanksgiving! Everyone was raving about how moist it was and the cranberries were a perfect touch!” – Happy Baker

How to Prepare This Recipe

Making this Easy Cranberry Upside Down Bundt Cake is as simple as it gets. You’ll begin by preparing your bundt pan and gathering your ingredients. The whole process can be broken down into a few straightforward steps. You’ll create a delicious topping with cranberries, butter, and brown sugar, and then whip up the cake batter using the vanilla cake mix. Finally, you’ll bake it to perfection, turning it out for a stunning presentation.

Gather Your Ingredients

Here’s what you’ll need to bring this cake to life:

• ½ cup butter
• ¾ cup light or dark brown sugar (packed)
• ¼ teaspoon ground cinnamon
• 2 cups fresh cranberries
• 1 box (15.25 ounce) vanilla cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 eggs
• 1 tablespoon vanilla extract
• ¼ teaspoon cinnamon
• 12-15 fresh cranberries (for garnish)
• 6-8 sprigs fresh thyme or rosemary (for garnish)
• 3 tablespoons powdered sugar (to sprinkle over the top of the cake)

Feel free to substitute the butter with a dairy-free alternative or the vegetable oil with applesauce for a lighter option.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and prepare your bundt pan by spraying it generously with nonstick spray.
2. In a saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and ¼ teaspoon cinnamon until well combined. Pour this mixture into the bottom of your prepared bundt pan.
3. Scatter the 2 cups of cranberries over the sugar mixture in an even layer.
4. In a large bowl, combine the vanilla cake mix, water, vegetable oil, eggs, vanilla extract, and ¼ teaspoon cinnamon. Mix until just combined.
5. Carefully pour the cake batter over the cranberries in your bundt pan.
6. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool for about 15 minutes before inverting it onto a serving plate.
8. Garnish with the remaining cranberries, fresh thyme or rosemary, and sprinkle with powdered sugar.

Best Way to Serve

When it comes to serving this delightful cake, simplicity is key. A dusting of powdered sugar adds the perfect finishing touch, giving it that bakery-style aesthetic. For an extra special touch, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. This pairing not only enhances the flavors but also provides a creamy contrast to the tart cranberries.

Consider presenting it at a festive table setting or for a cozy potluck. Its vibrant colors are sure to catch the eye and spark conversation.

Storage Tips

To keep your Easy Cranberry Upside Down Bundt Cake fresh longer, store it in an airtight container at room temperature for up to three days. If you want to extend its life, you can freeze it! Wrap the cake securely in plastic wrap and then in aluminum foil before freezing. It should maintain its best quality for about three months. Thaw it overnight in the refrigerator before serving, and it’ll taste just as fresh as the day you made it.

Pro Chef Tips

Looking to elevate your baking game? Here are a few expert tips to ensure your bundt cake turns out perfectly every time:

• Make sure your bundt pan is thoroughly greased to prevent sticking; a little extra nonstick spray goes a long way.
• To make slicing easier, let the cake cool completely before attempting to remove it from the pan. This will help keep the cranberries in place.
• If you love a touch of brightness, consider adding some orange or lemon zest to the batter for an aromatic twist.

Creative twists

Want to switch it up? Here are some creative variations you could try:

• Substitute the cranberries with other fruits like blueberries, raspberries, or even sliced peaches for a completely different flavor.
• Add nuts like chopped walnuts or pecans to the topping for some crunch.
• For a chocolate twist, replace part of the vanilla cake mix with chocolate cake mix.

Your Questions Answered

What is the prep time for this cranberry bundt cake?

The total prep time for this cranberry bundt cake is about 15 minutes, plus baking time of around 40-45 minutes.

Can I use frozen cranberries?

Yes, frozen cranberries will work, but do not thaw them before using. Tossing them in a little flour can help prevent them from sinking to the bottom.

Is there a way to make this gluten-free?

Absolutely! Use a gluten-free vanilla cake mix, and you can enjoy this delightful cake without any gluten.

If you’re ready for an easy, flavorful dessert that will have everyone asking for seconds, give this Easy Cranberry Upside Down Bundt Cake a try! It beautifully blends tart and sweet flavors in a way that feels special without much fuss. Happy baking!

Easy Cranberry Upside Down Bundt Cake

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• Total Time: 60 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This delightful cake combines the comforting essence of vanilla with tart cranberries, creating a moist and stunning dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

• ½ cup butter
• ¾ cup light or dark brown sugar (packed)
• ¼ teaspoon ground cinnamon
• 2 cups fresh cranberries
• 1 box (15.25 ounce) vanilla cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 eggs
• 1 tablespoon vanilla extract
• ¼ teaspoon cinnamon
• 12–15 fresh cranberries (for garnish)
• 6–8 sprigs fresh thyme or rosemary (for garnish)
• 3 tablespoons powdered sugar (to sprinkle over the top)

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare your bundt pan by spraying it generously with nonstick spray.
2. In a saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and ¼ teaspoon cinnamon until well combined. Pour this mixture into the bottom of your prepared bundt pan.
3. Scatter the 2 cups of cranberries over the sugar mixture in an even layer.
4. In a large bowl, combine the vanilla cake mix, water, vegetable oil, eggs, vanilla extract, and ¼ teaspoon cinnamon. Mix until just combined.
5. Carefully pour the cake batter over the cranberries in your bundt pan.
6. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool for about 15 minutes before inverting it onto a serving plate.
8. Garnish with the remaining cranberries, fresh thyme or rosemary, and sprinkle with powdered sugar.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, wrap securely and freeze for up to three months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg

Keywords: cranberry cake, bundt cake, dessert recipe, Thanksgiving recipe