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An overhead shot of a cranberry pumpkin upside down cake

Cranberry Pumpkin Upside Down Cake

Ruby red fresh cranberries are drizzled in honey then topped with a spiced pumpkin batter and baked into a stunningly festive, dense and delicious cake. This dessert will be a showstopper at any fall or holiday celebration.
Course Dessert
Cuisine American
Keyword Cranberry Pumpkin Upside Down Cake
Total Time 35 minutes
Servings 16 people


  • 24 ounces fresh cranberries (2 12 ounce bags) washed and picked over
  • 1/2 cup honey
  • 1 box organic vanilla cake mix (mix only; not prepared)
  • 1 15 ounce can organic pumpkin puree (not pumpkin pie filling)
  • 1 stick salted butter, melted
  • 2 eggs beaten
  • 2 tablespoons pumpkin pie spice


  • Preheat oven to 350. Grease (with butter or cooking spray) the bottom and sides of TWO 9-inch round cake pans. Place the cranberries evenly on the bottom of each pan, there will be some overlap. Drizzle honey evenly over pans of cranberries.
  • In a large mixing bowl, combine cake mix, pumpkin, butter, eggs, pumpkin pie spice and cinnamon. Beat with a handheld mixer on low until well combined. 
  • Pour batter equally between the two pans, overtop the cranberries. 
  • Bake for 27-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. 
  • Once cool, run a knife along the outer edges of the cakes. To remove the cakes, place a large plate overtop the cake and flip it over. Tap the bottom of each pan lightly then remove pan. If a few cranberries stick to the pan, replace onto the cake with your fingers.
  • Serve with vanilla Greek yogurt, homemade whipped cream or vanilla ice cream. If not enjoying right away, store in the refrigerator.