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Cranberry Pear Upside Down Spice Cake Recipe


Cranberries and pears add a twist to your favorite spice cake for a delicious treat.


  • 1 box Spice Cake mix - with substitutions
  • Substitution - Olive Basin Roasted Walnut Olive Oil or a mild Olive Oil in place of vegetable oil
  • Substitution - molasses in place of half the liquid called for
  • 2 pears
  • 1 - 9 oz. jar Cranberry Chutney
  • 1/3 c. Olive Basin Cranberry Pear Balsamic Vinegar
  • 3 Tbsp. brown sugar
  • 2 Tbsp. orange juice


Prepare 9x13" baking dish by greasing bottom and sides of dish, lining with parchment and then lightly greasing parchment. Next, peel, core and thinly slice pears. Lay in concentric circles covering the bottom of the cake pan. In a small bowl, combine cranberry chutney, Cranberry Pear Balsamic vinegar and brown sugar and orange juice. Stir until thoroughly mixed, spoon evenly on top of pears.
Prepare cake mix as directed on package EXCEPT substitute half of the liquid required with molasses, and Roasted Walnut Oil for the vegetable oil. Pour batter into baking dish. Bake as directed on package. Cool for 10 minutes. Turn out on serving dish and remove parchment.

Cranberry Pear White Balsamic, Spice Cake, Roasted Almond Olive oil, Cranberry chutney.

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