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+ servings
Mini cranberry upside down cakes on a pan.
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5 from 3 votes

Mini Cranberry Orange Upside Down Cake

Mini Cranberry Orange Upside Down Cake
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 15
Calories: 206kcal
Author: Heather


  • 1/3 cup butter
  • 2/3 cup brown sugar
  • 1 yellow cake mix
  • Enough orange juice to replace water on cake box package
  • Oil and eggs called for on package
  • 2 cups fresh or frozen cranberries


  • Preheat oven 350 degrees F.
  • Spray muffin tin with non-stick cooking spray.
  • Mix cake mix, orange juice, oil and eggs until well combined.
  • In a small saucepan stir butter and brown sugar over medium heat and cook until butter melts. (about 3 minutes)
  • Spoon 2 teaspoons of butter mixture into each muffin tin.
  • Add a layer of cranberries and then fill each cup 2/3 full with cake batter.
  • Bake 20-25 minutes.
  • Cool for 5 minutes and then take knife around cake edges of each cup.
  • Invert on to a baking sheet.


Calories: 206kcal | Carbohydrates: 39g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 289mg | Potassium: 40mg | Fiber: 1g | Sugar: 24g | Vitamin A: 135IU | Vitamin C: 1.7mg | Calcium: 83mg | Iron: 0.8mg