Mini Cranberry Orange Upside Down Cake Recipe

Introduction

These Mini Cranberry Orange Upside Down Cakes provide a delightful twist on a classic dessert. Bursting with fresh cranberries and bright orange flavor, they’re perfect for individual servings at any gathering.

Ingredients

• 1/3 cup butter
• 2/3 cup brown sugar
• 1 yellow cake mix
• Enough orange juice to replace water on cake box package
• Oil and eggs as called for on cake mix package
• 2 cups fresh or frozen cranberries

Instructions

1. Step 1: Preheat your oven to 350 degrees F and spray a muffin tin with non-stick cooking spray.
2. Step 2: In a bowl, mix the cake mix, orange juice (instead of water), oil, and eggs until well combined.
3. Step 3: In a small saucepan over medium heat, stir together the butter and brown sugar until the butter melts and the mixture is smooth, about 3 minutes.
4. Step 4: Spoon about 2 teaspoons of the butter and brown sugar mixture into the bottom of each muffin cup.
5. Step 5: Add a layer of cranberries on top of the butter mixture in each cup.
6. Step 6: Fill each muffin cup about two-thirds full with the prepared cake batter.
7. Step 7: Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cakes cool for 5 minutes, then run a knife around the edges of each cup to loosen them.
9. Step 9: Carefully invert the muffin tin onto a baking sheet to release the cakes, revealing the beautiful cranberry orange topping.

Tips & Variations

• Use frozen cranberries directly without thawing to prevent the topping from getting too watery.
• Add a teaspoon of orange zest to the batter for an extra citrus kick.
• Try substituting the yellow cake mix with a vanilla or white cake mix for a slightly different flavor.
• For a festive touch, sprinkle chopped nuts like pecans or walnuts on top of the brown sugar mixture before adding cranberries.

Storage

Store leftover mini cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To reheat, warm in the microwave for 10-15 seconds or in a low oven for about 5 minutes to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries or do they need to be fresh?

You can use either fresh or frozen cranberries. If using frozen, add them directly without thawing to prevent excess moisture in the topping.

What if I don’t have orange juice?

If you don’t have orange juice, you can use water as directed on the cake mix package, but you might lose some of the bright citrus flavor that complements the cranberries.

Mini Cranberry Orange Upside Down Cake Recipe

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★★★★★

4.7 from 107 reviews

These Mini Cranberry Orange Upside Down Cakes are delightful individual treats perfect for the holiday season or any gathering. A luscious blend of tart cranberries and bright orange flavor sits atop a moist, tender yellow cake, all caramelized with a rich brown sugar and butter topping. Easy to prepare in a muffin tin, these charming mini cakes bake to perfection, delivering a sweet and tangy twist on the classic upside down cake.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Topping

• 1/3 cup butter
• 2/3 cup brown sugar

Cake

• 1 yellow cake mix
• Orange juice, enough to replace water called for on cake mix package (approximately 1 cup)
• Oil as called for on cake mix package (around 1/3 cup)
• Eggs as called for on cake mix package (usually 3 eggs)

Fruit

• 2 cups fresh or frozen cranberries

Instructions

1. Preheat and prepare pans: Preheat your oven to 350 degrees Fahrenheit. Spray a standard muffin tin generously with non-stick cooking spray to ensure the cakes release easily after baking.
2. Mix cake batter: In a mixing bowl, combine the yellow cake mix with orange juice (used in place of the water), the oil, and eggs as specified on the cake mix package. Stir until the batter is fully blended and smooth.
3. Prepare brown sugar butter mixture: In a small saucepan over medium heat, melt the butter and brown sugar together, stirring constantly. Cook until the butter fully melts and the mixture is smooth and slightly bubbly, about 3 minutes.
4. Add topping to muffin cups: Spoon approximately 2 teaspoons of the warm butter and brown sugar mixture into the bottom of each sprayed muffin cup, spreading slightly to cover the base.
5. Layer cranberries: Place a layer of cranberries over the butter-sugar topping in each muffin cup. This will be the base once inverted.
6. Fill with cake batter: Carefully fill each muffin cup about two-thirds full with the prepared cake batter, covering the cranberries.
7. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean and the tops spring back when touched.
8. Cool and invert: Remove the cakes from the oven and allow them to cool for about 5 minutes. Then, run a knife gently around the edges of each cake in the muffin tin to loosen them. Invert the muffins onto a baking sheet or serving platter, revealing the beautiful caramelized cranberry topping.

Notes

• Ensure the butter mixture is warm and easy to spoon but not too hot or it may harden too quickly in the muffin tin.
• Orange juice can be freshly squeezed for a brighter citrus flavor or store-bought for convenience.
• Using frozen cranberries is convenient but make sure to use them straight from the freezer without thawing to prevent excess moisture.
• Allow cakes to cool slightly before inverting to avoid breaking apart or sticking in the pan.
• These individual cakes can be served warm or at room temperature, optionally with a dollop of whipped cream or a dusting of powdered sugar.

Keywords: mini cranberry upside down cake, cranberry orange cake muffins, individual upside down cakes, holiday cranberry dessert, easy mini cakes