UPSIDE-DOWN CRANBERRY CRUNCH

Upside-Down Cranberry Crunch image

Carol Miller of Northumberland, New York notes. "When celebrating special occasions with friends, I often serve this sweet-tart dessert."

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

3 cups fresh or frozen cranberries, thawed
1-3/4 cups sugar, divided
1/2 cup chopped pecans
2 eggs
1/2 cup butter, melted
1 cup all-purpose flour
Whipped cream or vanilla ice cream

Steps:

Place the cranberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans. , In a small bowl, beat the eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture. , Bake at 325° for 1 hour or until a toothpick inserted in the center of cake comes out clean. Run knife around edges of dish; immediately invert onto a serving plate. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 414 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 132mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 3g fiber), Protein 4g protein.