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Festive Cranberry Upside-Down Cake
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2 tablespoons Land O Lakes® Butter, softened

1/2 cup granulated sugar

2 cups fresh or frozen cranberries


1 1/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

1 teaspoon freshly grated lemon zest

2/3 cup milk

Chantilly Cream

1 cup Land O Lakes® Heavy Whipping Cream

1/4 cup sour cream

1 tablespoon powdered sugar

1/2 teaspoon freshly grated lemon zest

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Butter 9-inch round baking pan with 2 tablespoons butter. Sprinkle with 1/2 cup granulated sugar; shake pan to coat. Place cranberries in pan; spread out evenly. Set aside.

  3. STEP 3

    Combine flour, baking powder and salt in bowl; set aside.

  4. STEP 4

    Combine 3/4 cup granulated sugar and 1/2 cup butter in another bowl; beat at medium speed until well mixed. Add egg, vanilla and 1 teaspoon lemon zest; continue beating until well mixed. Add flour mixture and milk; beat at low speed until well mixed.

  5. STEP 5

    Spread batter evenly over cranberries in prepared pan. Bake 40-50 minutes or until toothpick inserted near center comes out clean and top is golden brown. Place pan onto cooling rack; let stand 10 minutes. Run knife around inside of pan to loosen cake; invert onto cake plate.

  6. STEP 6

    Place whipping cream into bowl; beat at high speed until soft peaks form. Add sour cream, powdered sugar and 1/2 teaspoon lemon zest; continue beating until mixture is thick. Dollop each serving of cake with Chantilly cream mixture. Garnish as desired.

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