Cranberry Upside-Down Cake
"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
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 16
ingredients
- 1⁄4 cup butter, softened
- 4 cups cranberries
- 3⁄4 cup sugar
- 1 (3 ounce) package cranberry Jell-O gelatin (I used raspberry)
- 2 teaspoons orange zest
- 1 (18 ounce) package white cake mix (2-layer size)
- 1 (3 1/2 ounce) package Jello Instant Vanilla Pudding Mix
- 2 large eggs
- 1 1⁄3 cups water
- 2 tablespoons oil
- whipped topping
directions
- HEAT oven to 350°F.
- 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.
- 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.
- BAKE 40 to 45 minute or until toothpick inserted in center comes out clean. Cool completely.
- INVERT cake onto platter; remove pan and parchment. Serve cake topped with Whipped Topping.
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Reviews
-
I'm one of those people who never has leftover cranberries ~ I can always find a way to eat 'em, & I do just that all year long, because I always have cans of whole berry cranberry sauce AND bags & bags of frozen fresh berries! So, this recipe was a whiz to make & a delight in the eating! I did leave off the whipped topping, but it was delicious just that way! Many thanks for sharing this great cranberry recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
