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Cranberry Pumpkin Upside Down Cake

A delicious and moist upside down pumpkin cake, with brown sugar and cranberry topping!
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9
Author Sarah @ The Gold Lining Girl


  • 3 tbsp. unsalted butter melted
  • 3/4 c. packed brown sugar
  • 2 c. fresh cranberries
  • 2 eggs
  • 1 c. canned pumpkin puree
  • 2 tbsp. oil
  • 1 1/2 c. flour
  • 1 c. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • dash of salt


  1. Lightly grease a 9-inch square pan.
  2. Pour melted butter into pan, covering the entire bottom.
  3. Evenly sprinkle brown sugar over butter.
  4. Evenly sprinkle the cranberries over the brown sugar.
  5. In a large bowl, combine eggs, pumpkin puree, and oil. Whisk until well-blended.
  6. In a separate bowl, combine flour and remaining ingredients. Mix until well-blended.
  7. Add the flour mixture into the pumpkin mixture, and stir until just combined.
  8. Carefully spread the batter over the cranberries in the pan.
  9. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and edges are golden brown.
  10. Cool for 15 minutes on a wire rack. Place a large platter on top of the cake, and invert.
  11. Cool for an additional 15 minutes. Best served warm. Enjoy!