Holiday Upside-Down Cake

Holiday Upside-Down Cake
Servings: 16 Prep 20 mins Bake 350°F 35 mins to 40 mins


  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/2 cup firmly packed dark-brown sugar
  • 1 16 ounce can pear halves in light syrup, drained and halved lengthwise
  • 1 cup fresh or frozen cranberries
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1/3 cup unsalted butter, at room temperature
  • 1 egg
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla

Make It

1. Heat oven to 350 degrees F.

Prepare Topping:

2. Place butter in 9 x 9 x 2-inch-square baking pan. Place pan with butter in oven until butter melts. With pot holder, carefully remove the hot pan from oven. Stir in the brown sugar until well blended. Arrange the pear halves, rounded side down, decoratively over the sugar mixture in the buttered pan. Sprinkle cranberries between pears.

Prepare Cake:

3. Stir together flour, sugar, baking powder and salt in large bowl until well blended. Beat in milk and butter until smooth. Beat in egg, lemon rind and vanilla until blended. Pour the batter evenly over the pears in baking pan.

4. Bake in 350 degrees F oven for 35 to 40 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes. With a small knife, loosen the sides of the cake from the pan. Place a serving platter on top of the pan; invert both the pan and the platter, letting the glaze drip down the sides of the cake. Remove the pan. Serve the upside-down cake warm or at room temperature.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 208, Fat, total (g): 9, chol. (mg): 37, carb. (g): 31, pro. (g): 2, sodium (mg): 217, Percent Daily Values are based on a 2,000 calorie diet.