I absolutely love how this Apple Cranberry Upside Down Bundt Cake Recipe turns out—it’s just the perfect cozy dessert that feels like a warm hug on a plate. The caramelized apples and tart cranberries create such a beautiful balance of flavors and textures that you’ll keep coming back for seconds (and maybe thirds!). Whether you’re baking it for a family gathering, fall holiday, or just because you crave something special, this cake shines every time.
When I first tried this recipe, I was amazed at how easy it was to get that stunning upside-down effect without any fuss, plus the Bundt pan gives it a classic, elegant shape. You’ll find that the brown sugar and cinnamon topping melts into a luscious caramel sauce that pairs perfectly with the moist, cinnamon-spiced cake. Trust me on this one—it’s a showstopper that tastes even better than it looks.
Why You’ll Love This Recipe
- Simple Ingredients: You likely have most of these basics in your pantry, making it easy to whip up any time.
- Perfect for Fall & Holidays: The apples, cranberries, and warm spices make it an ideal dessert for cooler seasons.
- Impressive Presentation: The Bundt cake shape with caramelized fruit on top makes it look fancy without extra effort.
- Moist & Flavorful: The fluffy cake with a rich, gooey topping is a crowd-pleaser every time.
Ingredients You’ll Need
Each ingredient plays a key role in building this Apple Cranberry Upside Down Bundt Cake Recipe’s irresistible flavor and texture. The mix of fresh fruit, warm spices, and buttery caramel really makes this cake stand out.
- Unsalted butter: Use high-quality butter for a richer taste and better caramelization in the topping.
- Light brown sugar: Packed for a deeper molasses flavor that enhances the caramel sauce.
- Cinnamon: Warming and aromatic, it complements both the fruit and cake layers perfectly.
- Apple rings: I prefer using firm apples like Honeycrisp or Granny Smith for a nice texture.
- Fresh or frozen cranberries: They add that beautiful tartness and pop of color on top.
- All-purpose flour: Provides the perfect structure for a moist, tender crumb.
- Granulated sugar: Balances the tart fruit and enhances sweetness without overpowering.
- Baking powder and baking soda: Both leaveners help the cake rise evenly.
- Kosher salt: Intensifies all the flavors in the cake.
- Large eggs: Add richness and help bind the ingredients together.
- Vanilla extract: A classic flavor booster that lifts the cake’s taste.
- Milk: Keeps the cake moist and tender—whole milk is ideal.
Variations
I love personalizing this Apple Cranberry Upside Down Bundt Cake Recipe depending on the occasion or what I have on hand—you can easily tweak it to suit different tastes and diets without losing any of that amazing flavor.
- Gluten-Free Version: I tried swapping out the all-purpose flour for a 1:1 gluten-free baking blend, and it worked beautifully—just be sure to check your blend’s leavening as sometimes you might need to adjust baking powder.
- Nutty Twist: Adding chopped pecans or walnuts atop the brown sugar layer gives it a lovely crunch my family adores.
- Dairy-Free Option: Use a plant-based butter substitute and oat or almond milk for a dairy-free cake that’s still super moist.
- Fruit Swaps: If cranberries aren’t your favorite, try fresh pomegranate seeds or even halved red grapes for a similar tart pop.
How to Make Apple Cranberry Upside Down Bundt Cake Recipe
Step 1: Prepare the Bundt Pan and Topping
Start by greasing and flouring your Bundt pan really well—or better yet, use a generous amount of baking spray. Trust me, this cake’s caramel topping gets sticky and you don’t want to lose that beautiful fruit layer when you invert it. Mix melted butter, brown sugar, and cinnamon in a small bowl for the topping. Then, arrange the apple rings evenly on the bottom of your pan, sprinkle fresh or thawed cranberries over them, and pour the buttery brown sugar mixture on top. You can lay the apples flat or pop them vertically into the Bundt grooves—I’ve done both, and they always look gorgeous!
Step 2: Mix the Cake Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Cut in the softened butter and beat the mixture until crumbly—this step really helps with the texture. Then add the eggs one by one, mixing well after each. Stir in the vanilla extract and milk, and beat the batter for 3-4 minutes until it’s smooth, light, and fluffy. This ensures the crumb will be tender and soft.
Step 3: Bake and Cool
Pour the batter gently over the fruit and topping mixture in your Bundt pan, spreading it evenly. Bake at 350°F for about 50-55 minutes, or until a toothpick inserted in the center comes out clean. I always check at the 50-minute mark to make sure it’s not overbaking. After baking, let the cake rest in the pan for 10 minutes—this is crucial so the caramel topping sets just enough. Then, carefully invert the cake onto a serving plate and let it cool completely. The smell at this point is honestly irresistible!
Pro Tips for Making Apple Cranberry Upside Down Bundt Cake Recipe
- Generous Pan Greasing: Don’t skimp on coating your Bundt pan—caramelized sugar can stick and ruin your topping’s presentation if you’re not thorough.
- Use Crisp Apples: Firmer apples like Granny Smith or Honeycrisp hold their shape and texture after baking, giving you that satisfying bite.
- Beat Batter Well: Whipping the batter for several minutes gives you a lighter crumb and a more tender cake—don’t rush this step!
- Cool Before Inverting: Letting the cake cool slightly in the pan avoids the topping running or breaking apart when you flip it out.
How to Serve Apple Cranberry Upside Down Bundt Cake Recipe
Garnishes
I usually keep the garnishes simple because the cake looks stunning on its own, but sometimes I add a dusting of powdered sugar or a few extra fresh cranberries around the plate for a pretty pop of color. On cozy nights, a dollop of homemade whipped cream or a scoop of vanilla ice cream really takes it over the top—plus the warm caramel sauce melts into the cream beautifully.
Side Dishes
This cake pairs wonderfully with a cup of hot coffee or spiced tea. For a festive brunch, I like serving it alongside creamy yogurt or a small cheese platter—the sweet and fruity notes balance nicely with savory bites.
Creative Ways to Present
For special occasions, I’ve arranged the cake on a large wooden board with fresh apple slices and cranberries scattered around, adding sprigs of fresh rosemary or thyme for an earthy aroma and holiday vibe. You can even drizzle warm caramel or a simple glaze over the cake right before serving for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers covered at room temperature for 2-3 days, which keeps the cake moist and the topping tender. Just make sure to cover it well with plastic wrap or an airtight cake dome so it doesn’t dry out.
Freezing
If I want to save part of the cake longer, I slice it and freeze individual pieces wrapped tightly in foil and placed in zip-top bags. It freezes really well without losing quality, and it’s perfect for a ready-to-go treat when you’re craving something sweet later on.
Reheating
To reheat, I let slices thaw at room temperature and then warm them gently in the microwave for about 20-30 seconds or in a low oven to bring back that fresh-baked softness. You can add a pat of butter or a little drizzle of honey on top before warming for extra indulgence.
FAQs
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Can I use frozen cranberries in the Apple Cranberry Upside Down Bundt Cake Recipe?
Absolutely! Frozen cranberries work just as well as fresh ones. Just be sure to thaw and drain any excess liquid before adding them to the topping to avoid making the cake soggy.
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What type of apples are best for this cake?
I recommend using firmer apples like Granny Smith or Honeycrisp because they hold their shape and provide a nice balance of tartness and sweetness when baked.
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How do I prevent the cake from sticking in the Bundt pan?
Don’t be shy with greasing and flouring your pan—or better yet, use plenty of baking spray. This caramelized topping is sticky, so a well-prepared pan is key to keeping the cake intact when you flip it out.
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Can I make this cake gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free baking blend of equal measure. Just check if you need to tweak leavening agents to maintain the cake’s rise and texture.
Final Thoughts
This Apple Cranberry Upside Down Bundt Cake Recipe holds a special place in my kitchen because it’s one of those recipes that’s easy enough for a weeknight but elegant enough for company. It never fails to impress guests, and my family always asks me to make it again. I hope you’ll enjoy baking it as much as I do—once you try it, you’ll see why it’s become a go-to fall favorite. So grab a warm cup of tea, slice yourself a generous piece, and savor every gooey, spiced bite. Trust me, this cake is a little slice of happiness.
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 twist on traditional upside-down cakes, combining the tartness of fresh cranberries with the sweetness of caramelized apple rings. The moist cinnamon-spiced cake bakes around a rich buttery brown sugar topping and fruit layer, creating a visually stunning and delicious dessert perfect for fall gatherings or any special occasion.
Ingredients
For the 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
For the 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 pan and preheat oven: Grease and flour a bundt pan generously or use a baking spray to ensure easy release. 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 evenly at the bottom of the prepared bundt pan, then scatter the cranberries over the apples. Pour the brown sugar mixture evenly over the fruit to create the luscious topping.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly mixed.
- Cream butter and add wet ingredients: Add the softened butter to the dry mixture and beat until it becomes crumbly. Then incorporate the eggs one at a time, followed by the vanilla extract, cinnamon, and milk. Beat the batter for 3-4 minutes until it is smooth, fluffy, and well combined.
- Bake the cake: Pour the batter carefully over the fruit and caramel topping in the bundt pan, spreading it evenly. Place the pan in the preheated oven and bake for 50-55 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and invert: Allow the cake to cool in the bundt pan for about 10 minutes. Then, gently invert the cake onto a serving plate so the caramelized fruit topping is on display. Let the cake cool completely before slicing.
- Serve and store: Slice and enjoy as is or paired with a scoop of ice cream or fresh whipped cream. Store any leftovers covered at room temperature to maintain freshness.
Notes
- You can arrange the apple rings flat or vertically in the grooves of the bundt pan; both arrangements look beautiful once the cake is inverted.
- Be generous with pan spray to prevent the sticky caramel topping from sticking to the pan, or use a homemade cake release for best results.
- This cake stores well at room temperature covered and tastes fantastic alongside ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice (1/16 cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
