Upside-Down Cranberry Crunch

“This is so good, and so easy to make, very colourful for a holiday season dessert. You can substitute raspberries, blueberries or strawberries if desired, any one will still be great, I usually make two of these, if I have more than four people over for dinner...a wonderful dessert.”
1hr 10mins

Ingredients Nutrition

  • 3 cups cranberries (fresh or frozen thawed)
  • 1 34 cups sugar, divided
  • 12 cup chopped pecans
  • 2 eggs
  • 12 teaspoon almond extract (optional)
  • 12 cup butter, melted
  • 1 cup flour
  • whipped cream (optional) or ice cream (optional)


  1. Set oven to 325°F.
  2. Grease a 8-in square baking pan.
  3. Place cranberries in prepared pan.
  4. Sprinkle with 3/4 cup sugar and pecans.
  5. In a mixing bowl, beat the eggs, extract, butter, flour and remaining sugar until smooth.
  6. Spread the mixture over the cranberry mixture.
  7. Bake for 1 hour, or until cake test done.
  8. Run a knife around the edges of dish; immediately invert onto a serving plate.
  9. Cut into serving-size pieces.
  10. Serve with whipped cream or ice cream if desired.

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