I’m celebrating quite a milestone on the blog this week—it’s my three-year blogiversary! Three years of dreaming up, creating, adjusting, photographing and sharing all kinds of enticing recipes, with lots of great feedback from all of you.


In honor of the occasion, I’ve made this cranberry upside-down cake, and I hope you’ll celebrate along with me. The contrast between the sweet cake and the tart berries makes the flavors dance on the tongue, and the colors are striking indeed.

I used a heart-shaped pan, but it will also look beautiful in a more standard round or square pan.

Start with the cranberry, sugar and spice mixture:


Pour the cake batter on top:


Gently turn the cake out after it has cooled for 15–20 minutes:


Ingredients:

  • 1 box duncan hines butter cake mix (made with oil or butter)
  • 12 oz. fresh cranberries
  • ½ cup sugar
  • ½ tsp. ginger powder
  • ¼ tsp. kosher salt

Directions:

  1. Grease your pan. I used a heart-shaped pan, but you can use a more typical round or square pan.
  2. Toss the cranberries with the sugar, ginger and salt, and spread over the bottom of the pan.
  3. Prepare the cake mix according to the instructions on the box. For a pareve cake you can replace the butter with oil. Pour the batter over the cranberries.
  4. Bake at 350° F for about 40 minutes, until a toothpick comes out clean. Allow the cake to cool in the pan for 15–20 minutes, then carefully turn out onto a cooling rack.
  5. Serve with ice cream or whipped cream.