Cranberry Upside Down Cake: A Fresh Take on an Old Favorite

This recipe is a bit altered from the original I started to make in culinary school some years ago. Imagine fresh ruby red tart cranberries and pecans in a caramelized sugar baked into a moist pumpkin cake. Now let’s reimagine how it will make you feel after the addition of cannabis! Let’s give ‘em something to pumpkin about!


8 oz. unsalted butter, room temperature

1 1/2 cups brown sugar

3 cups cranberries

1 1/2 cups pecans

3 eggs

1 1/2 cups pure pumpkin (canned) or 1 1/2 cups fresh pumpkin puree (moisture drained out before measuring)

8 Pearl2o minis

1/3 cup vegetable oil

2 1/2 cups all-purpose flour

1 1/2 cups sugar

2 1/4 tsp. baking powder

1 3/4 tsp. cinnamon

1/4 tsp. ground clove

3/4 tsp. salt


Preheat oven to 350ºF.

Spray a 9’ round cake pan with Pam or other release cooking spray on the bottom and sides, then line with a parchment circle.

Mix the butter, brown sugar, cranberries, and pecans together in a bowl, then press mixture evenly into the bottom of the pan until compacted.

In a separate mixing bowl (preferably an electric stand mixer), with a paddle attachment, add the eggs, pumpkin, Pearl2o, oil and mix until thoroughly combined.

Mix the dry ingredients separately until there are no lumps, or sift if unsure. Slowly add the dry to the wet in the mixing bowl, ensuring even distribution.

Pour this directly into the “cranberried” pan.

Bake about 30-40 minutes, or until the cake is no longer wobbly in the center. Do not pull from the oven with force, or you may wind up with a concave cake.

Once you have gently taken the cake from the oven, let it finish setting at room temperature. Refrigerate at least three hours to give a full set.

Serves 8 people; makes a 9” round

20mg THC/CBD in total recipe



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