Mini Cranberry Orange Upside Down Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Layer cranberries: Place a layer of cranberries over the butter-sugar topping in each muffin cup. This will be the base once inverted.
- Fill with cake batter: Carefully fill each muffin cup about two-thirds full with the prepared cake batter, covering the cranberries.
- 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.
- 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
