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Cranberry Upside-Down Cake

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“After fixing cranberry sauce for Thanksgiving I had cranberries left over. A email from Kraft arrived with a picture of this cake. It was a hit with the family. It has a nice combination of sweet and tart. It is also really easy to prepare.”
READY IN:
55mins
SERVES:
16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. HEAT oven to 350°F.
  2. LINE 13x9-inch pan with parchment paper, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread over butter.
  3. BEAT cake mix, dry pudding mix, eggs, water and oil with mixer on low speed 30 sec., then on medium speed 2 minute (Do not overbeat.) Spread over cranberries.
  4. BAKE 40 to 45 minute or until toothpick inserted in center comes out clean. Cool completely.
  5. INVERT cake onto platter; remove pan and parchment. Serve cake topped with Whipped Topping.

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