I absolutely love how the Apple Cranberry Upside Down Bundt Cake Recipe turns out every time—it’s a perfect blend of tart cranberries, sweet apples, and rich caramelized topping that makes any day feel special. Whether you’re baking for a cozy family dinner or a festive fall gathering, this cake brings warmth and a little bit of magic in every bite.
When I first tried this recipe, I was hooked on how the fruit layers caramelize at the bottom of the pan and then magically become the gorgeous, glossy topping once flipped. You’ll find that this Apple Cranberry Upside Down Bundt Cake Recipe is not only impressive to serve but also surprisingly easy to make, which is a win-win if you ask me!
Why You’ll Love This Recipe
- Perfect mix of flavors: Tart cranberries and sweet apples marry beautifully with the caramel topping for a balanced taste.
- Showstopper presentation: The upside-down bundt cake reveals a stunning fruit pattern that impresses every time.
- Simple yet elegant: You don’t need to be an expert baker to pull off this delightful dessert.
- Great for gatherings: Makes a generous 16 servings, so it’s perfect for parties, holidays, or big family meals.
Ingredients You’ll Need
The ingredients in this Apple Cranberry Upside Down Bundt Cake Recipe come together to create layers of flavor and moist texture, balancing the tartness of cranberries with the sweetness of brown sugar and apples. Shopping tip: choose firm apples that hold their shape when baked, like Granny Smith or Honeycrisp, and fresh or frozen cranberries both work well here.
- Unsalted butter: Use softened butter for the cake to ensure a moist crumb, and melted butter for the topping for that perfect caramel glaze.
- Light brown sugar: This adds a deep caramel flavor—make sure it’s packed well when measuring.
- Cinnamon: A must-have warming spice that complements apples and cranberries beautifully.
- Apple rings: Fresh, sliced apples provide the lovely fruit layer and add natural sweetness and texture.
- Cranberries: Fresh or frozen cranberries add a tart pop that cuts through the sweetness.
- All-purpose flour: The base of the cake, providing structure without being too dense.
- Granulated sugar: Sweetens the cake batter without overpowering.
- Baking powder & baking soda: Both help the cake rise properly for a fluffy texture.
- Kosher salt: Enhances flavors and balances the sweetness.
- Large eggs: Bind everything together and enrich the batter.
- Vanilla extract: Adds warmth and depth to the cake’s flavor.
- Milk: Keeps the cake moist and tender.
Variations
I love how versatile the Apple Cranberry Upside Down Bundt Cake Recipe can be—feel free to experiment by swapping fruits or adding your favorite spices. This cake is a canvas, so make it your own and have fun with it!
- Nutty twist: Adding chopped pecans or walnuts to the topping brings a lovely crunch; my family goes crazy for this version.
- Spice it up: Include a pinch of nutmeg or ginger for added warmth, especially cozy during cold months.
- Gluten-free option: Swap flour with a gluten-free blend; just check the rise and texture carefully.
- Alternative fruits: Try pear slices with cranberries or even add some orange zest for a fresh citrus hint.
How to Make Apple Cranberry Upside Down Bundt Cake Recipe
Step 1: Prep Your Pan and Topping
Start by generously greasing and flouring your bundt pan—or use a heavy-duty baking spray to keep things from sticking. Trust me, don’t skimp on this step! Then, mix the melted butter with brown sugar and cinnamon until smooth. Layer your apple rings neatly in the bottom of the pan, sprinkle the cranberries over them, and pour the buttery brown sugar mixture right on top. This is what creates your sticky, caramelized topping, so give it a good even spread.
Step 2: Make the Cake Batter
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Then add the softened butter and beat until the mixture looks crumbly — this is the base for your cake’s texture. Next, incorporate the eggs one at a time, followed by the vanilla extract, cinnamon, and milk. Keep beating for about 3 to 4 minutes until the batter is smooth and fluffy; this helps your cake rise nicely and stay tender.
Step 3: Bake and Flip
Pour that luscious batter over your prepared fruit and caramel topping, smoothing it out carefully without disturbing the bottom layer. Bake in your preheated 350°F oven for 50 to 55 minutes—keep an eye on it and test for doneness with a toothpick in the cake center. Once baked, give it about 10 minutes to cool in the pan before you attempt the big flip. Invert onto a plate gently, and watch the beautiful fruit and caramel layer become the star on top!
Pro Tips for Making Apple Cranberry Upside Down Bundt Cake Recipe
- Don’t skimp on greasing: This cake’s caramel can stick badly if the pan isn’t oiled well; I spray mine twice to be safe.
- Choose your apples wisely: Firmer apples hold up better during baking and prevent sogginess in the topping layer.
- Beat the batter thoroughly: I found that mixing for at least 3 minutes keeps the cake fluffy without overworking the flour.
- Cool before flipping: Flipping too soon can cause the topping to run off; wait those 10 minutes for clean removal.
How to Serve Apple Cranberry Upside Down Bundt Cake Recipe
Garnishes
I usually keep garnishes simple: a light dusting of powdered sugar really highlights the caramel shine, and a few fresh cranberries or apple slices on the side add a fresh burst of color. On special occasions, I add a dollop of freshly whipped cream or a scoop of vanilla ice cream for that extra indulgent touch.
Side Dishes
This cake pairs beautifully with a warm cup of spiced tea or coffee—my go-to combo. For a heartier treat, it’s lovely alongside a scoop of cinnamon ice cream or even a simple bowl of vanilla yogurt topped with honey and chopped nuts.
Creative Ways to Present
For holiday dinners, I like to garnish the platter with fresh rosemary sprigs and seasonal fruit around the cake for a festive look. You can also slice the bundt cake into smaller portions and arrange them on a tiered serving tray to wow guests at brunches or showers.
Make Ahead and Storage
Storing Leftovers
After the initial serving, I store leftovers covered tightly at room temperature, where this cake stays moist and flavorful for about 2-3 days. You definitely want to cover it well to keep the topping from drying out or getting sticky on the outside.
Freezing
This Apple Cranberry Upside Down Bundt Cake Recipe freezes beautifully if you wrap individual slices tightly in plastic wrap and place them in a freezer bag. When I do this, it keeps great for up to 2 months and makes for a perfect last-minute dessert.
Reheating
To reheat, I usually pop a slice in the microwave for about 20-30 seconds or warm it gently in a 300°F oven wrapped loosely with foil. This revives its softness and gives the caramel that irresistible gooey texture again.
FAQs
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Can I use frozen cranberries for this Apple Cranberry Upside Down Bundt Cake Recipe?
Yes, frozen cranberries work perfectly in this recipe. Just make sure to scatter them evenly over the apples while still frozen or slightly thawed to prevent the topping from getting too watery. The tart flavor will be just as delicious and they caramelize nicely with the brown sugar topping.
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What type of apples should I use in the Apple Cranberry Upside Down Bundt Cake Recipe?
I recommend using firm apples like Granny Smith, Honeycrisp, or Fuji. These varieties hold their shape well during baking and provide a nice balance of tartness and sweetness, which complements the cranberries perfectly.
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How do I ensure the cake doesn’t stick to the bundt pan?
Greasing and flouring the pan thoroughly is the key. I spray my bundt pan twice with baking spray and then dust flour lightly to create a non-stick surface. This method helps the caramelized topping release cleanly when flipped.
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Can I make this cake ahead of time?
Absolutely! You can prepare and bake the cake a day ahead. Store it covered at room temperature, and if you want, warm it slightly before serving to bring back that fresh-baked aroma and gooey topping.
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Is this recipe suitable for special diets?
With some adjustments, yes! You can use gluten-free flour blends to make it gluten-free and substitute dairy milk with plant-based alternatives. Just keep in mind that texture may vary slightly, but the flavor is still wonderful.
Final Thoughts
This Apple Cranberry Upside Down Bundt Cake Recipe holds a special place in my kitchen—it’s one of those treats that feels cozy and celebratory all at once. I highly recommend you try it as your next dessert; not only will you wow your guests with its stunning presentation, but you’ll also enjoy the warm, comforting flavors that have become a family favorite in my home. Trust me, once you taste it, it’ll become a staple in your recipe rotation too!
Print
Apple Cranberry Upside Down Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Cranberry Upside Down Bundt Cake is a delightful autumn-inspired dessert featuring tender apple rings and tart cranberries caramelized with brown sugar and cinnamon. Baked in a bundt pan, the cake is moist and fluffy with warm spice notes, making it perfect for cozy gatherings and holiday celebrations.
Ingredients
Topping
- ½ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- ½ teaspoon cinnamon
- 10 sliced apple rings
- ½ cup fresh or frozen cranberries
Cake
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¾ cup milk
Instructions
- Prepare the Bundt Pan: Grease and flour a bundt pan thoroughly or use a generous amount of baking spray to ensure the cake releases easily after baking. Preheat your oven to 350°F (175°C).
- Make the Topping: In a small bowl, mix the melted butter, brown sugar, and cinnamon until combined. Arrange a layer of apple rings at the bottom of the prepared bundt pan and sprinkle the cranberries evenly over the apples. Pour the brown sugar mixture over the fruit to coat them well. Set this aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly blended.
- Combine Wet Ingredients with Dry: Add the softened butter to the dry ingredients and beat the mixture until crumbly. Then incorporate the eggs, vanilla extract, cinnamon, and milk. Beat the batter for 3 to 4 minutes until it becomes smooth and fluffy.
- Assemble and Bake: Pour the prepared cake batter evenly over the fruit layer in the bundt pan. Place the pan in the preheated oven and bake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Flip: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then carefully invert the bundt pan onto a serving plate to reveal the caramelized apple and cranberry topping. Let the cake cool completely before slicing and serving.
- Serve and Store: Slice the cake and serve as is or with a scoop of ice cream or whipped cream for extra indulgence. Store the cake covered at room temperature to maintain freshness.
Notes
- You can arrange the apple rings flat or upright in the bundt pan grooves depending on your preference; both presentations look beautiful.
- Be generous when spraying the bundt pan, as the brown sugar caramel topping can stick; alternatively, use a homemade cake release for best results.
- Store the cake at room temperature, covered, to keep it moist and fresh.
- This cake pairs wonderfully with vanilla ice cream or freshly whipped cream for a delicious dessert.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
