Mini Cranberry Orange Upside Down Cake Recipe
Mini Cranberry Orange Upside Down Cakes are delightful single-serving desserts perfect for cozy gatherings or holiday treats. These moist, fruity cakes feature a caramelized brown sugar and butter topping with tart cranberries and a refreshing hint of orange, baked into a light yellow cake base. Individually portioned in a muffin tin, they offer a charming presentation and a perfect balance of sweet and tangy flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Topping
- 1/3 cup butter
- 2/3 cup brown sugar
For the Cake
- 1 yellow cake mix
- Orange juice (enough to replace the water called for on cake box package)
- Oil (as called for on cake mix package)
- Eggs (as called for on cake mix package)
- 2 cups fresh or frozen cranberries
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Spray a muffin tin generously with non-stick cooking spray to ensure easy removal of the cakes after baking.
- Prepare Cake Batter: In a mixing bowl, combine the yellow cake mix with orange juice (substituting it for the water amount specified on the cake package), along with the oil and eggs as instructed on the package. Mix until the batter is smooth and fully combined.
- Make Butter and Brown Sugar Topping: In a small saucepan over medium heat, stir together the butter and brown sugar. Cook for about 3 minutes until the butter melts completely and the mixture is well combined and slightly bubbly.
- Add Topping to Muffin Cups: Spoon approximately 2 teaspoons of the butter and brown sugar mixture into the bottom of each muffin cup, creating the caramelized base layer for the cakes.
- Layer Cranberries: Place a layer of fresh or frozen cranberries on top of the butter-sugar mixture in each muffin cup. This layer will add tartness and vibrance to the cakes.
- Fill with Cake Batter: Carefully fill each muffin cup about two-thirds full with the prepared cake batter over the cranberry layer.
- Bake: Place the filled 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.
- Cool and Invert: Allow the cakes to cool in the muffin tin for 5 minutes. Then run a knife around the edges of each cake to loosen them. Invert the tin onto a baking sheet to release the mini cakes, revealing the glossy cranberry-orange upside down topping.
Notes
- Fresh or frozen cranberries both work well; if using frozen, do not thaw before layering.
- Orange juice enhances the citrus flavor, but you can substitute with milk if you prefer a less tangy cake.
- Ensure to spray the muffin tin thoroughly to prevent sticking due to the brown sugar and butter topping.
- For a festive touch, garnish with orange zest or a dusting of powdered sugar before serving.
- These cakes are best served warm but can also be enjoyed at room temperature.
Keywords: mini cranberry orange upside down cake, individual upside down cakes, cranberry dessert, orange flavored cake, holiday desserts
