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Ingredients

3 cups frozen cranberries 1 cup pecans 1 cup white sugar 2 eggs 1 cup white sugar 1 cup all-purpose flour ½ cup butter, melted 2 tablespoons milk

Nutrition Info

327.4 calories carbohydrate: 45.7 g cholesterol: 51.5 mg fat: 15.8 g fiber: 2.3 g protein: 3.3 g saturatedFat: 5.8 g servingSize: - sodium: 67.9 mg sugar: 34.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

1 cake

This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.