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+ servings
gingerbread cake on a plate

Cranberry Gingerbread Upside Down Cake

Course Dessert
Cuisine American
Keyword cake, christmas, Cranberry
Prep Time 15 minutes
Cook Time 50 minutes
Servings 10 people


  • 2 eggs beaten
  • 1 stick of unsalted butter melted (+ an additional non-melted Tbl to butter the cake pan)
  • ¾ cup molasses
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 ⅓ cup cold water
  • 2 ½ cup all-purpose flour
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp ground ginger
  • 12 oz fresh cranberries


  • Pre-heat oven to 350°F. Grease a 9-inch spingform cake pan with butter and set aside.
  • In a stand mixer using the paddle attachment, combine egg, sugars, molasses, butter, and water and mix well. In a large bowl, whisk together flour, baking soda, ginger and salt. Slowly, add the flour mixture to the molasses mixture while mixing on low speed.
  • Evenly spread cranberries in the cake pan. Evenly pour the batter into cake pan, and bake for 40-50 minutes, or until toothpick is almost clean when inserted into the middle of the cake (you will have some crumbs, but not raw batter).
  • Remove from oven and allow the cake to slightly cool so you can handle the cake pan. Flip upside down and gently remove the springform.


* A regular 9-in cake can be used. I recommend lining the bottom with a circular piece of parchment paper to prevent the cake from sticking in the pan. *