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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


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