Pumpkin Cranberry Upside-Down Cake

My son’s viola teacher, Sandra, asked for advice regarding traditional Thanksgiving family fare. The next thing I knew, she had given me a copy of a recipe for Pumpkin Cranberry Upside-Down Cake featured in Sunset Magazine’s November 2007 issue. I made several changes to it, most notably removing the sugar, dairy and gluten and was pleased with the results.

This dessert is a rich, moist cross between a pumpkin cake and a pumpkin pie. Perfect for that post-Halloween, pre-Thanksgiving time of year. Try it on a windy day with a warm cup of tea.

Pumpkin Cranberry Upside-Down Cake

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Servings 24


Cranberry Mixture



  • Line an 8 x 8 inch baking dish with a piece of parchment paper (use scissors to cut to size)
  • In a medium bowl, combine cranberries, walnuts, agave and grapeseed oil (or shortening)
  • Pour cranberry mixture into lined baking dish
  • In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves
  • In a vitamix, combine oil, agave, eggs and cooked pumpkin; blend on high speed for 30 seconds or until smooth like pudding
  • Stir wet ingredients into dry
  • Pour batter evenly over cranberry mixture
  • Bake at 350°F for 40 to 50 minutes
  • Remove from oven and let cool for 20 minutes
  • Run a knife around the edge of the baking dish, then place a large plate over the cake and invert cake and plate together
  • Remove the baking dish from the cake and then peel off the parchment paper
  • Allow to cool to room temperature and serve
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Be forewarned, this may be the most complicated recipe I have posted to date. Even saying the multi-syllabic name of the recipe is work. The most challenging part in making this fall comfort food is getting all of the ingredients together. After that, it’s really just a quick three step process.

Thus far, this gluten free, dairy free, naturally sweetened pumpkin cake appears to be a big hit with young and old. My little boy and his friend Leo recently devoured half the cake in one afternoon.


30 responses to “Pumpkin Cranberry Upside-Down Cake”

  1. I just love your recipes but I am on a sugar detox so I cannot use Agave or honey (or any form of sugar) I would really like to try this recipe and many of your others. Do you have a conversion for Stevia rather than the other sugars. Thanks!

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Recipes » Desserts » Cakes and Cupcakes » Pumpkin Cranberry Upside-Down Cake