Cranberry Upside - Down Cake |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I saw the origianl recipe in a Quick Cooking magazine. It called for fresh or frozen cranberries. I perfer the dried ones, but anyone can surely change it up a bit too. I've been making this cake every Holiday season now for about 4 years. It's always a huge hit. The cranberries make it look so festive, and taste oh so good. I've had many request for this recipe and I hope you enjoy it too!! Ingredients:
1 (20 ounce) can pineapple tidbits |
water |
1/2 cup butter or 1/2 cup margarine, melted |
1 cup packed brown sugar |
1 cup dried cranberries (i buy ocean spray craisians) |
1/2 cup walnuts, chopped |
1 (18 1/4 ounce) package yellow cake mix |
3 eggs |
1/4 cup vegetable oil |
Directions:
1. Drain pineapple, reserving juice.
2. Add water to juice to measure 1-1/4 cups; set aside.
3. Pour butter into a greased 13 X 9 X 2 inch baking dish.
4. Sprinkle brown sugar evenly over melted butter, then cranberries and walnuts.
5. Top with pineapple.
6. Keep all fairly even.
7. In mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice.
8. Beat on medium speed for 2 minutes.
9. Pour into prepared pan.
10. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
11. Cool for 10 minutes before inverting onto a large serving platter.
12. (Top will have an uneven appearance).
13. Cool down to room temperature.
14. Cover with plastic wrap until ready to serve.
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